Blackpool Sands
Pan-fried Mackerel Fillet
Very quick and easy, these pan-fried fillets make for a speedy midweek fish supper
Inspired by the seasonal mackerel run at Blackpool sands
Mackerel are a migratory fish which swim in large shoals near the surface. During the winter season, the fish live near the seabed off the southwest coast of Norway, and in this period they eat very little. This changes between April and May, when the mackerel swim to the central parts of the North Sea to spawn. They usually arrive in our waters around late spring and leave early autumn.
Talking to Bert,a retired Michelin trained chef who now works the gate for a bit of splash money, the Mackerel usually come into this area around May/June time. This year was no exception.
It was these summer mackerel which inspired this pan-fried mackerel fillet recipe. Delicious with a simple potato salad!
The Recipe
Pan-fried Mackerel Fillet
Very quick and easy, these pan-fried fillets make for a speedy midweek fish supper
Ingredients
- 2 Mackerel fillets skin on and pin-boned
- Olive oil extra virgin
- Sea salt
- Black pepper
- Wedge lemon
Instructions
- Season the mackerel fillets with sea salt and freshly ground black pepper
- Heat a dash of olive oil in a nonstick frying pan
- Once the pan is hot, add the mackerel skin-side down. Turn the heat down to medium.
- Cook for 2 to 4 minutes, depending on the thickness of the fish. You can see the flesh change colour as the fish cooks. When the fish is ¾ cooked through, turn the fish over and remove the pan from the heat.
- Leave the mackerel in the pan to cook through in the residual heat, then add a squeeze of lemon juice and serve.
Hope You Enjoy!
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