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.
Unfortunately you have to be a fisherman (as my brother Andrew is fortuitously) or have access to a fish van for the best quality.
This is a simple yet delicious dish which I like to serve with tomato and coriander relish and some saffron rice (see recipes).
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
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.