Submitted by Matt 6/6/2010
I do class myself as a bit of a “foody” and aside from fishing I get a lot of enjoyment from cooking. What was once perceived as a more feminine past time has now been transformed into a staple skill of the new age metro-sexual man, made popular by a whole conveyer belt of celebrity chefs like Jamie Oliver, Rick Stein and Hugh Fearnley-Whittingstall. A couple of things I have learnt in terms of hard and fast rules when it comes to cooking fish is a) to keep it simple, and b) make sure your produce is the freshest it can possibly be. This 2nd part is where we as sea-anglers can cash in with fresh fish readily available to us.
A lot of people are daunted when it comes to cooking fish so I have included a few of my favourite recipes for mackerel – an old favourite that is in season and showing in numbers now. All these dishes are really easy to make so why not pull your finger out and treat your better half or if still living at home make dinner for your mother. As far as I can see it is a win-win situation. After all do a bad job and you will never be asked to do it again. Get it right and you may get that pass to go out again and get some more fresh fish – now that would be a proper result!
Once a month I am going to post 2 or 3 of my favourite recipes focusing on a particular species that is in season – all are tried and tested many times over and I have never had any complaints so far.
Pan-fried mackerel rolled in oats – perfect lunch dish served with minted Cornish new potatoes, fresh green salad and a dollop of horseradish sauce on the side. (It also works really well with herring as well.)
Salt & Pepper
- Pour some porridge oats (season with salt and pepper) in to a shallow dish, coat both sides of the fillets and pat to help the oats stick to the fish.
- Heat a non stick frying pan with some oil, lay the fillets skin side down and cook until crisp and nutty brown in colour.
- Turn over and finish cooking; the total cooking time should be around 5 to 6 minutes, depending on fillet size.
- Remove the fillets from the pan and lay on kitchen paper to remove any excess oil.
Devilled mackerel – nice and spicy, this dish is best served with cous-cous and a fresh zingy salad with tomato, avocado, mint and lime juice.
- Mackerel fillets
- Pinch of cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1 teaspoon finely ground black pepper
- 1 teaspoon English mustard powder
- 1 teaspoon caster sugar
- 40ml olive oil
- 2 tablespoons red wine vinegar
- Mix all spices, sugar, olive oil and vinegar into a paste.
- Heat oven to 220C/fan 200C/gas 7. Make a couple of slashes in both sides of the fillets and rub with the spice paste.
- Bake the fillets for about 8 minutes skin side up, remove and allow to rest for a few minutes before serving.
BBQ marinated mackerel – the ultimate summer dish to entertain friends and family. Nothing impresses more than going out and bringing home lunch that very day.
- Whole gutted mackerel
- 2 cloves of garlic, finely chopped
- 4 fresh bay leaves, very finely shredded
- 1 tablespoon fresh thyme
- Salt & Pepper
- 4 tablespoon olive oil
- Whisk together the garlic, salt, pepper, bay leaves and olive oil. Rub the marinade all over the mackerel and inside the cavity.
- Make sure your bbq is very hot. Put the fish on the grill and turn after five minutes, allowing the other side to cook for a few minutes longer until the fish is opaque all of the way through. Keep basting with the remaining marinade. Serve straight away.