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 | sq | |
| flour | sq | |
| mustard powder | sq | |
| garlic pwder | sq | |
| onion powder | sq |
- 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
