Mackerel with Brown Butter

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Mackerel are particularly good filleted and fried in butter. Ask the fishmonger to clean the mackerel for you and cut each one into two fillets. He will do this by making a cut down the length of the fish along its back, then inserting the knife and gently pulling the flesh away from the bone.


  • 2 large or 4 small mackerel, cut into fillets
  • seasoned flour
  • 50 g/2


Dip the mackerel fillets in seasoned flour and shake off the surplus. Melt the butter in a heavy frying pan until slightly frothing. Put in the fish fillets flesh side down, and cook gently for about 5 minutes. Turn and cook the second side. Lift on to a serving dish and keep warm.

Increase the heat under the pan until the butter turns a golden brown. Add the lemon juice and shake the p