Pan-fried Mackerel with crispy potatoes, chilli and garlic


Perfect for anyone on a budget, this dish is low on cost and big on flavour. Mackerel is one of the cheapest yet most flavoursome and versatile fish around. In this instance, mackerel is simply fried until crisp and served with some crispy potatoes flavoured with chilli and garlic, one of our new favourites!


Pan-fried Mackerel with crispy potatoes, chilli and garlic
Serves 2
  1. 4 Mackerel fillets, boneless
  2. 6-8 Charlotte potatoes, sliced 5mm thick lengthways
  3. 2 Red chillies, deseeded and sliced
  4. 2 Cloves garlic, peeled and finely sliced
  5. 1 tbsp Fresh coriander, sliced
  6. 1 tbsp Fresh parsley, sliced
  7. 1 Lemon, halved
  8. Olive oil
  1. 1.Place the chilli, garlic, spring onions and herbs into a bowl and add 2 tbsp of olive oil. Mix to combine and set aside.
  2. 2.In a large non-stick frying pan, add a generous amount of olive oil to cover the base of the pan. Turn the heat up to high and add the potato slices. Fry for around 3-5 minutes each side or until golden and crisp. Add the contents of the bowl to the pan and fry for a minute, pour the contents of the pan back into the bowl and keep warm.
  3. 3.Season the mackerel and wipe out the pan used for the potatoes with kitchen paper. Add a small amount of fresh oil and set over a high heat. Once hot, add the fish skin-side down. Fry for 2-3 minutes or until the flesh turns white in colour and the skin is golden. Turn the fish over and fry for another 30 seconds. Add a squeeze of lemon.
  4. 4.Divide the potato mixture between four plates and top with the mackerel. Add a drizzle of olive oil and serve.
Artisan Traveller


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