Spicy Fried Mackerel by M. Kuehn

< If you haven't had the pleasure of eating spankingly fresh mackerel, you just don't know what you're missing. High in omega three fatty acids, cheap as chips to boot, you can also make sashimi - raw mackerel is a delight. This is a simple yet delicious dish which I like to serve with tomato and coriander relish and some saffron rice (see recipes). Serves 4 4 medium sized mackerel, gutted and cleaned 2 tbs cornflour 1/2 tsp turmeric 1 tsp cayenne pepper 1 tsp cumin a little salt Rapeseed oil for frying 2 lemons Handful of coriander leaves to decorate Make three diagonal cuts across the top of the mackerel. Mix together the spices with the flour in a sandwich bag. Put the mackerel in the bag, one at a time to thoroughly coat. Heat the oil in a large frying pan. When very hot, shallow fry the mackerel, two at a time, for two minutes on each side. Place on a serving dish, squeeze the lemons onto the fish and finish with some finely chopped coriander.