Pan Fried Mackerel Recipe....

This gorgeous recipe is courtesy of The Curry Guy (Twitter: @TheCurryGuy)

Whenever I go out deep sea fishing I end up wishing I hadn’t. The sea and I just don’t go well together. I don’t mind big ships but the rocking of the small fishing boats tends to get the best – or should I say worst or me.

I’ve tried sea sickness tablets, grated ginger and not eating before I go out but in the end it’s always a nightmare.

That is except for the great fresh seafood we catch. More often than not, the bulk of our catch is mackerel. If I’m still feeling alright we kill and chop some of the fish right out of the sea and dip the mackerel pieces raw into soy sauce and wasabi paste. Talk about gorgeous!

Mackerel is a fish few people like to prepare. I think this is mainly because it looks like a bony fish. It really isn’t though. It’s quite easy to cook and eat.

When making this pan fried mackerel recipe,
be sure to source the freshest fish you can find!

I’ll keep attempting deep sea fishing. Someday I may finally admit defeat and call it quits. But I sure would miss the beach BBQs my friends and I have afterwards.

This recipe is similar to what we cook up on the beach afterward. I’ve given pan frying instructions but of course you could throw them on the barbecue. This recipe is nice enjoyed with a glass of Pinot or ice cold beer.

You will need string for this recipe.

Serves 4

INGREDIENTS

4 whole mackerel gutted and headed.
4 tablespoon olive oil
Zest of one lime
2 limes
1 tablespoon garlic puree
1 tablespoon ginger puree
2 fresh green chillies finely chopped (optional)
1 teaspoon red chilli flakes
1 tablespoon cumin
Salt and black pepper to taste

Squeeze the juice of one of the limes equally over the fish.

Rub the fish inside and out with the garlic and ginger purees and then sprinkle all over with the red chilli flakes, cumin and salt and pepper.

Slice the other lime thinly and stuff into the cavities with the lime zest and green chillies if using. Then tie the bodies shut with string and allow to sit for about 20 minutes.

Now heat the olive oil in a non stick frying pan.

Place the tied mackerels in the hot oil and fry for about 3 or 4 minutes per side. The skin will turn nice and crispy and go form shiny silver to a nice golden brown.

I served this pan fried mackerel with a homemade naga chilli chutney. You might also like to try my green chilli chutney or even serve the fish with a nice tomato chutney.

Get the best Mackerel at M&J Seafood! Hand & Net caught exclusively for M&J Seafood at Chesil Beach, Portland. Sea to Delivery in 24 hours!

Find your local branch HERE

Buying whole fish? Here is a useful 'Yield Guide'....

Yields Guide

Skin-on unless stated (for skinless portions the yield will reduce by approximately 10%).

Whole fish	Cut	Preparation required	Size of whole fish required	Ave yield per fish (g)	Yield per fish %	Portions per fish	Fish req.
Barracuda	Suprêmes	Scaled, filleted, boned & portioned	3kg	1100g	37%	6	2
Barramundi	Suprêmes	Scaled, filleted, boned & portioned	3-4kg	1365g	39%	6-8	2
Brill	Suprêmes	Filleted, trimmed & portioned	3-4kg	1225g	35%	6	2
Brill	Fillets	Filleted	750g	375g	50%	2	5
Brill	Pavés	Headed, trimmed & portioned	2-3kg	1500g	60%	8	2
Cod	Fillets	Filleted	750g	375g	50%	2	5
Cod	Suprêmes	Filleted, boned & portioned	4-6kg	1500g	30%	8	2
Cod	Steaks	Headed, trimmed & portioned	3-4kg	1750g	50%	8	2
Coley	Fillets	Filleted	680g	340g	50%	2	5
Dover Sole	Fillets	Filleted	680g	340g	50%	2	5
Gilt Head Bream	Fillets	Scaled, filleted & boned	850g	375g	44%	2	5
Grey Mullet	Fillets	Scaled & filleted	900g	360g	40%	2	5
Haddock	Fillets	Filleted	750g	375g	50%	2	5
Hake	Steaks	Headed, trimmed & portioned	2-3kg	1250g	50%	7	2
Hake	Suprêmes	Scaled, filleted, boned & portioned	2-3kg	750g	30%	4	3
Halibut	Suprêmes	Filleted, trimmed & portioned	5-7kg	2220g	37%	12	1
Halibut	Steaks	Headed, trimmed & portioned	3-4kg	2310g	66%	12	1
Halibut	Pavés	Headed, trimmed & portioned	5-7kg	3960g	66%	20	1
John Dory	Fillets	Filleted & trimmed	1kg	375g	35%	2	5
Lemon Sole	Fillets	Filleted	650g	375g	57%	2	5
Mackerel	Fillets	Filleted	650g	375g	50%	2	5
Mackerel	Butterfly Fillets	Filleted	340-400g	185g	50%	1	10
Monkfish	Fillets (skinless)	Headed, skinned & filleted	1.8kg	375g	21%	2	5
Monkfish	Steaks (skinless)	Headed, skinned & portioned	4-5kg	1100g	24%	6	2
Plaice	Fillets	Filleted	750g	375g	50%	2	5
Plaice	Pocketed	Pocket filleted	340-400g	185g	50%	1	1
Red Mullet	Fillets	Scaled, filleted & boned	950g	380g	40%	2	5
Salmon	Suprêmes	Scaled, filleted & portioned	3-4kg	2030g	58%	10	1
Salmon	Steaks	Headed, trimmed & portioned	3-4kg	2275g	65%	12	1
Sea Bass	Fillets	Scaled, filleted & boned	850g	375g	44%	2	5
Skate	Wings (skinless)	Cut out & skinned both sides	950g	380g	40%	2	5
Snapper	Suprêmes	Scaled, filleted, boned & portioned	2.5-3kg	770g	28%	4	3
Snapper	Fillets	Scaled, filleted & boned	950g	375g	44%	2	5
Squid	Whole	Clean & trimmed	300g	180g	60%	1	10
Tilapia	Fillets	Scaled, filleted & boned	950g	380g	44%	2	5
Trout	Fillets	Filleted, skinned, trimmed & boned	950g	380g	40%	2	5
Trout	Canoe Filleted	Canoe filleted	290-340g	205g	65%	1	1
Turbot	Fillets	Filleted	750g	375g	50%	2	5
Turbot	Suprêmes	Filleted, trimmed & portioned	3-4kg	1200g	34%	6	2
Turbot	Pavés	Headed, trimmed & portioned	3-4kg	2100g	60%	11	1
Whiting	Fillets	Filleted & boned	950g	380g	40%	2	5
Witch	Fillets	Filleted, skinned & trimmed	1-1.3kg	375g	35%	2	5

Large loins	Cut (all skinless)	Preparation required	Size of loin required	Yield per loin(g)	Yield per loin%	Portions per loin	loins req.
Mahi Mahi	Suprêmes	Trimmed & portioned	2-2.5kg	10 x 170-200g	85%	10	1
Marlin	Suprêmes	Trimmed & portioned	2-2.5kg	10 x 170-200g	85%	10	1
Swordfish	Suprêmes	Trimmed & portioned	2-2.5kg	10 x 170-200g	85%	10	1
Tuna	Suprêmes	Trimmed & portioned	2-2.5kg	10 x 170-200g	85%	10	1

Shellfish	Portion sizes
Lobster	Use a 450-600g whole lobster per person (half a 600g for a starter).  The yield is approximately 35%.
Crab	Use 500-600g of whole crab (300g for a starter).  The yield is approximately 35%.
Scallops (king)	Serve 3-5 per starter (not often served as a main course).
Mussels	Serve 500g per person (300-400g for a generous starter).
Oysters	6 are usually served for a luxurious starter (not often served as a main course).