Mackerel with Brown Butter

Preparation info

  • Serves

    4

    • Difficulty

      Easy

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.

Ingredients

  • 2 large or 4 small mackerel, cut into fillets
  • seasoned flour
  • 50 g/2 oz butter
  • juice of ½ lemon
  • 1 tablespoon finely chopped parsley
  • lemon slices

    Method

    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 pan over the heat for a minute to mix. Add the chopped parsley and pour over the fish. Garnish with a few slices of lemon and serve.