Preparation info
    • Difficulty


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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 oz-10 oz fish and get 4 portions per


Remove the fillets from the mackerel. Remove the outer membrane of the skin. This should peel straight 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 the plancha or hot frying pan skin-side down for 20 seconds. Put on a baking tray and place under a hot grill for a f