A fantastic light lunch or early supper dish, quick and easy to prepare and serve. Sustainable hand line caught Cornish mackerel is something that everyone should try, but it has to be fresh! Buy direct from the fishermen or your local fish monger.
This recipe by legendary Cornish chef, Ken Symons, sees crispy fried mackerel complimented by a rich and piquant pepperonata, made with fresh red and green peppers, chilli and capers.
Takes approximately 15 minutes to cook
If you have caught the fish yourself or you have bought whole mackerel it is easy to fillet them – see our How to video.
To prepare your dish.
Heat a griddle pan, slice the sourdough thickly, slice a clove of garlic in half and rub over the bread, lightly oil and place on the griddle until charred on both sides. Place on the plate.
Warm your pepperonata mixture and spoon it on to the toasted soudough.
To fry the Mackerel
Add a little oil to a cold frying pan.
Gently add the fish, skin side down.
Then turn on the heat, bringing it up rapidly so that the skin of the fish sizzles and crisps up, cook like this for 1 min, then carefully turn over and remove the heat. The heat of the pan will now cook the fillet through for you.
Leave for one more minute and then serve.
Place the fried fillets on top of the pepperade, season with salt and pepper, squeeze a little lime juice over and finish with picked coriander leaves.
This is a traditional Basque sauce that accompanies grilled seafood extremely well. It is quick and straight forward to prepare and once cooked can be kept in the fridge for up to 2 weeks.
Pre heat oven to 200 degrees, roast the whole peppers with a little oil for 10 mins.
Allow to cool, peel, de-seed and save the liquid.
Gently heat some oil in a heavy based saucepan, add the chilli and garlic, cook at a very low heat until very tender.
Add the sliced onion, add vinegar and sugar, cook on a medium heat 10 mins.
Stir in the sliced peppers, olives, capers and saved liquid.
Eat warm, will keep in the fridge for 2 weeks, warm gently when needed.