Packed with healthy Omega 3, the crispy skin and juicy, fresh flavour of this delectable quick-fried mackerel is a glorious taste of summer. The sharpness of the Tracklements Robust Wholegrain Mustard sauce pairs perfectly with the rich fish. This recipe, by celebrated chef Mark Hix, takes him back to his childhood when his grandmother used to gut the fish and then either split the mackerel like a kipper or fry it whole. Mackerel can also be grilled or barbecued, but however you cook it, make sure it’s super fresh!
Serves 4 as a starter
What You’ll Need;
- Vegetable or corn oil for frying
- 4 large mackerel fillets, gutted and bones removed
- Flour for dusting
- Salt and freshly ground white pepper
- For the sauce:
- 4 small shallots, peeled and finely chopped
- 2tbsp cider vinegar
- 3-4tsp Tracklements Robust Wholegrain Mustard
- 1tbsp double cream
- 60g cold butter, diced
- 1tbsp chopped chives
What To Do:
- Heat a couple of tablespoons of oil in a large, heavy frying pan
- Season and lightly flour the mackerel
- Fry, skin-side down first, for 2-3 minutes on each side. You may need to do this in two batches depending how big your frying pan is
- Meanwhile, put the shallots in a pan with the vinegar and a couple of tablespoons of water and simmer for 2-3 minutes until the liquid has reduced by half. Add the Tracklements Robust Wholegrain Mustard and cream and simmer for another minute then whisk in the butter, add the chives and season
- Serve the mackerel skin side up with the sauce poured on the plate or separately