Pan-fried Smoked Mackerel


Preparation info

  • Difficulty


  • Serves


Appears in

The Seafood Shack: Food & Tales from Ullapool

The Seafood Shack

By Kirsty Scobie and Fenella Renwick

Published 2020

  • About

This is so easy it doesn’t really count as a recipe but we thought we’d add it in as people are always surprised at how delicious smoked mackerel is cooked. We serve it with herby crispy potatoes and some fresh green salad with a sharp balsamic or basil dressing and it always goes down a storm.


  • 4 smoked mackerel fillets
  • 1 lemon, cut into quarters


Place the fillets of mackerel skin side down in a frying pan over a medium heat. Cook for around two minutes: the natural oils will start to release, and the skin will crisp up. Turn the fillets over and cook for another two minutes, making sure the fish doesn’t burn. Smoked mackerel is already cooked so you are only heating it up - the cooking time may vary slightly depending on how fat a fillet you have.

Serve with a wedge of lemon and some herby crispy potatoes on the side.