I absolutely love mackerel, I think I may have already mentioned the time Mr P&P and I went mackerel fishing in Dorset and I caught one… but he didn’t, mahahaa. I found this recipe in the magazine that comes free with The Sun newspaper (don’t judge me) and I can’t recommend it enough. I was also enormously/pathetically proud of the fact that, other than the fish, I had all of the listed ingredients in my cupboard/fridge.
If “BBQ weather” ever does return to the UK then you could absolutely cook the fish on a BBQ rather than under the grill, you’d just need to make the butter sauce mixture as detailed below and rather than rubbing it on the fish, just gently melt it in a pan and drizzle over the fish once it’s cooked.
Mr P&P said this is one of the nicest things I’ve cooked recently, he often says this, whether or not it’s true I have no idea, but I know it definitely means he wants me to cook it again, which in this case, I will definitely be doing. The only thing I would do differently is add more mustard powder and paprika to give it a bit more heat, but that’s just my personal preference.
2x Medium sized mackerel, or 4 small Enough jersey royals for two
75g butter Olive oil
1tsp caster sugar 500g small tomatoes
1 heaped tsp mustard powder 3 shallots thinly sliced
1 tsp cayenne 1 tbsp lemon juice
1 tsp paprika (I used hot smoked) A few sprigs of fresh mint
1 tsp ground coriander Salt
2tbsp red wine vinegar Ground black pepper
- Preheat your oven to 220 (how the fuck do you do a degrees symbol on a Mac?)
- Parboil the potatoes until they are just about tender (mine took about 10 minutes) and then drain.
- Spread out on a baking tray, drizzle with some oil, season generously with salt and pepper and then roast in the oven for around 40 mins or until golden and crispy.
- If you have a large pestle and mortar then add the butter to it and give it a good bash, if you don’t have a pestle and mortar then just put in in a bowl and pound with the end of a rolling pin (or similar)
- Add the caster sugar, vinegar, mustard powder, cayenne, paprika, coriander, 2 tsp salt and a good pinch of pepper to the butter.
- Pound the butter again until it is thoroughly combined with the rest of the ingredients and is the same consistency/colour as the picture above.
- Slash the skin of the mackerel with a sharp knife, but don’t go too close to the bone (I asked the fishmonger to behead and gut mine)
- Rub the butter mixture all over both sides of the mackerel pushing some into the cavity so it flavours from within too. Leave to sit until you’re ready to cook.
- Remove the potatoes from the oven and transfer to a warmed dish.
- Because I don’t have a posh oven, the oven and grill are one and the same, so once the potatoes were done I switched it over to the grill setting to cook the fish.
- Lightly grease a baking tray with oil, place the fish on it and grill each side for about 4 minutes or until it’s thoroughly cooked and looks something a bit like the below.
- While the fish is cooking, combine the shallots, tomatoes, lemon juice and mint in a bowl and season with a little salt. You could add pepper but I really don’t think it needs it.
- Once the mackerel is ready transfer to a plate, spoon over the juices from the pan and serve with the potatoes and tomato salad.