I absolutely love both fresh mackerel and calamari and this slightly unusual recipe for mackerel with calamari, cabbage and smoked bacon from Scottish Fisheries works really well. I cooked it for the first time a couple of weeks ago and it will a regular meal in the future!
Grandads Cookbook is a collection of recipes from various sources reproduced here for convenience. Recipes are accredited to their original author where known and links are provided to any online source materials.
Mackerel – It’s Delicious and Good For You
Extract from an article originally published in print in the Summer 2022 issue of Optimum Nutrition.
“The arrival of summer brings mackerel migrating to British shores. But despite being local to us at this time of year, this delicious fish is woefully underrepresented on British menus — we generally prefer cod, tuna and salmon.
In fact, mackerel is the UK’s second biggest fish export, behind only salmon. In 2020, we exported 60,000 metric tons of mackerel to the EU alone.
Mackerel is often considered an underrated fish, despite its numerous health benefits and versatility in cooking. It is packed with omega-3 fatty acids, vitamins, and minerals, and is relatively inexpensive and easy to prepare. While some may find its flavour strong, it can be balanced with citrus and fresh herbs or enjoyed smoked.”
Fresh Is Best
I am lucky enough to catch my own mackerel so can guarantee its freshness. Any good quality fishmonger will be able to supply filleted or whole fish for you.
After being caught, mackerel can spoil really quickly. So if the flesh looks grey instead of pink it is old so don’t buy it.
How To Fillet Mackerel
Filleting your own mackerel is not difficult, you just need a knife with a really sharp flexible blade. Watch Jack Stein show you how.
Pan Frying Mackerel
Fresh mackerel fillets are quite robust and with their natural oil content are ideal for pan frying.
How to prepare mackerel fillets for pan frying?
Mackerel fillets need very little prep before cooking, you may want to rinse them and check them for pin bones. Using a pair of pin bone tweezers makes removing the pin bones easy. They are widely available online for a couple of pounds.
It’s a good idea to keep the skin on as fillets as this holds them together as they cook.
Make sure you dry your fillets well, especially on the skin side, before frying. They are nice sprinkled with spices such as sweet paprika or turmeric. And rather than oiling the fish, wipe your pan with a little oil before cooking. You can also dip your mackerel fillets in a little seasoned flour, then frying, to give the fish a crisp, light finish.
How long to pan fry mackerel fillets?
The key with delicate fish fillets such as mackerel is not to overcook them. Fry the fillets, skin-side down for 3 minutes, before carefully flipping and cooking for 1-2 minutes more until just cooked through
What Else Can You Do With Mackerel?
With a rich flavour and meaty texture, mackerel is a versatile ingredient in cooking, but works especially well when paired with spicy or acidic flavours.
Grill it with black pepper and a squeeze of lime, add it to salads with a zingy vinaigrette, serve with potatoes, veg and horseradish sauce, or just spread it on toast straight out of a tin — you can even stick it on the barbecue!
Ingredients
- 4 x 150g Mackerel fillets
- 200 g prepared squid rings
- 3 tbsp olive oil
- Chopped herbs to garnish
- 2 tsp garam masala
- 4 salad potatoes boiled and cut in quarters lengthwise
- 1 carrot diced and boiled
- ½ Savoy cabbage ribs removed, leaves shredded, blanched and drained
- 1 small onion diced
- 60 g smoked bacon diced
- 60 ml cream
- 200 ml chicken stock
Conversions
Instructions
- Heat 1tsp of oil and cook the bacon and onion.
- Add the chicken stock and boil until reduced by half, then add the cream.
- Bring to the boil and add the cabbage, potatoes, and carrots and simmer for 10 minutes. Season with salt and pepper to taste.
- Roll the mackerel in the garam masala.
- Heat the oil in a pan and add the mackerel and cook skin side down until skin starts crisping up. Flip and cook through to other side.
- Remove the mackerel and quickly saute the squid rings to heat through.
To serve:
- 1 Spoon some of the vegetables in the centre of the plate and place the mackerel on top. Spoon around a little more of the sauce from the vegetables. Place squid rings on top.
You may also like one of my other favourite recipes …
Grandads Cookbook may reference or include sections of text and images reproduced courtesy of:
- SPSG
- ion.ac.uk