Preparation info
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By Sat Bains

Published 2012

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For the Mackerel

  • 2-4 fresh mackerel depending on size – we use 8-10 oz fish and get 4 portions per fish
  • sea salt


Remove the fillets from the mackerel. Remove the outer membrane of the skin. This should peel cleanly off depending on the freshness of the fish: if it doesn’t, dip the skin side in a little rice wine vinegar for a couple of seconds and then remove.

Cook the mackerel directly on a plancha or hot frying pan, skin-side down, for 20 seconds. Place on a baking tray and gently cook under a w