fried mackerel fillet
serves one
1 x large mackerel fillet, halved
1 tbsp butter
1 dsp sherry vinegar
salt + black pepper
Put a frying pan over a high heat and allow it to get fairly hot. Throw in the butter. When it has stopped foaming, add the two pieces of mackerel, skin-side down. Immediately press down on both with a spatula, to stop the fillets curving up. Season the flesh-side of the fish. When the skin has crisped up (a few minutes), turn the fish over and add the vinegar to the pan. Give the pan a swirl and season the skin. Remove to a plate after a minute or two.
1 x large mackerel fillet, halved
1 tbsp butter
1 dsp sherry vinegar
salt + black pepper
Put a frying pan over a high heat and allow it to get fairly hot. Throw in the butter. When it has stopped foaming, add the two pieces of mackerel, skin-side down. Immediately press down on both with a spatula, to stop the fillets curving up. Season the flesh-side of the fish. When the skin has crisped up (a few minutes), turn the fish over and add the vinegar to the pan. Give the pan a swirl and season the skin. Remove to a plate after a minute or two.
