this is more of a technique than a recipe, which is why I give no specific amounts
try this served with boiled new potatoes and either wilted spinach or a baby spinach leaf salad, dressed with a chilli and lime vinaigrette
mackerel fillets
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flour
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mustard powder
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garlic pwder
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onion powder
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pre-heat a non stick frying pan over a medium high heat
using a sharp knife, score the skin of the mackerel fillets, making 5 or 6 evenly spaced cuts
place the flour in a sided tray and season with salt and pepper
stir through mustard, garlic or onion salt
dip the mackerel fillets in the seasoned flour to lightly coat
pour in approx 1cm of vegetable oil into the pan
carefully place mackerel fillets into the pan, skin side down (the skin must be in contact with the pan) and allow to cook on this one side for approx 8 minutes, taken care to control the heat to prevent burning
turn the fillets over (the skin should be golden and crisp) and allow to cook for one minute on the other side
remove, drain and serve
chef notes
do not place more than 2 fillets per average sized frying pan. Otherwise the temperature of the oil will drop. resulting on greasy, soggy fish and the skin will not crispen
