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Pan Fried Mackerel

Mackerel is available around the world and to retain its distinctive flavour, Neil keeps it simple.

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Fillet the mackerels and remove the pin bones.
Heat a little extra virgin olive oil in a pan until hot and almost smoking.
Season the fillets with salt and pepper and place skin side down in the pan.
Cook about 4 minutes on the first side, turn and cook a further minute on the second side.
Remove to a plate.
Add a splash of fresh oil to the pan.
Add the garlic, parsley, salt, pepper, paprika and red wine vinegar and toss together for 30 seconds.
To serve, pour the sauce straight over the fish and serve.

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Jonathan39 August 2011

Simple, quick and my 12.5 year old son loved it even though I was out of parika. As far as quantities are concerned, it's hard to go wrong. A "splash" of red wine is all you need. Thank for this. The oven where I'm living for a bit bust so I had to find a way of cooking a couple of mackerel and I had everything but the paprika in stock.

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samantha June 2010

maybe u should put a measurement on how much red wine vinegar

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Jay Behr September 2009

I've just done this and it was excellent. Just remember not to use too much paprika, to cook it off long enough to get rid of the raw taste, and to cook off the vinegar too. Super :)

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pete kies June 2009

gross

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