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Mackerel Scratchings
- Serves
4
- Difficulty
Easy
By William Lander, Shaun Searley and Daniel Morgenthau
Published 2019
Mackerel is a QCH favourite. It is a fish best served simply, roasted whole, flash-fried or even raw, with a hugely diverse flavour profile depending on the cooking method. After filleting mackerel, we use the heads to make stock and the bones to make these scratchings: crispy, salty nibbles that make a wonderful vessel for homemade mayonnaise.
Ingredients
Method
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