Ingredients
- Serves 2
- For the boxty:
- 250g mashed potato
- 250g peeled, grated, raw rooster potato
- 100g plain flour
- Approx. 125ml milk
- knob of butter
- 1 tbsp rapeseed oil
- sea salt and ground black pepper
- For the mackerel:
- 4 mackerel, gutted & butterflied
- olive oil
- 2 lemons, cut into slices
- 3 garlic cloves, peeled and finely chopped
- 1 red chilli, finely chopped
- sea salt and freshly ground black pepper
- a squeeze of lemon juice, to serve
- Serves 2
- For the boxty:
- 250g mashed potato
- 250g peeled, grated, raw rooster potato
- 100g plain flour
- Approx. 125ml milk
- knob of butter
- 1 tbsp rapeseed oil
- sea salt and ground black pepper
- For the mackerel:
- 4 mackerel, gutted & butterflied
- olive oil
- 2 lemons, cut into slices
- 3 garlic cloves, peeled and finely chopped
- 1 red chilli, finely chopped
- sea salt and freshly ground black pepper
- a squeeze of lemon juice, to serve
Pan-fried fresh mackerel is best enjoyed with little else bar a squeeze of lemon juice. The boxty pancakes make this a humble dish served with a light salad. For the boxty, put the mashed potato, raw grated potato and flour in a bowl and mix until evenly combined. Add the milk, little by little, until you have a wet, dropping consistency. Season to taste with sea salt and ground black pepper.
Heat a non-stick frying pan over a medium-high heat with a little butter and oil. When the butter begins to foam, spoon heaped tablespoon measurements of the mixture into the frying pan and fry for 3-4 minutes on each side until golden brown.
Remove from the pan and place on a plate lined with kitchen paper. Repeat with the remaining mixture. Keep warm in a low oven.
Coat the mackerel with a little oil and finely chopped garlic and chilli. Season with sea salt and ground black pepper. Heat a medium frying pan over a high heat and add a splash of oil and a knob of butter.
Add the mackerel, skin side down, and fry for 3-4 minutes until the skin is crispy and the flesh is no longer opaque. Remove from the heat, add a squeeze of lemon and serve with boxty and some freshly dressed salad leaves.
