Crispy breaded mackerel
I’ve made a version of this before. Frankly it’s somewhat messy because although the mackerel is advertised as a fillet, there is often a small ridge along it populated by bones. I therefore have to go through it with my fingers, carefully locating any bones and using tweezers to pull them out. When I was satisfied there were none left, I dusted each fillet with flour, both sides (skin on one). Then I dipped them in a plate of beaten egg, then breadcrumbs. At this stage I left them out for half an hour before shallow frying them in a mixture of oil and butter. It only took a few minutes each side before they were crisp and brown. I ate them with steamed green beans and new potatoes and big helpings of tartare sauce (not shown). The fish was soft, oily and very tasty, contrasting nicely with the very crisp breadcrumby shell.