Pan fried Mackerel with Welsh Sea Black Butter
Pan fried Mackerel Butties with Welsh Sea Black Butter goes down a storm at Cafe Mor, Freshwater West. There is always a little wait in spring time hoping for the Mackerel to come in early but when they finally arrive it is time to celebrate! Fresh Mackerel has to be one of my favourite fish and this simple recipe is up there with the best of them.
- Heat up the frying pan until it is really hot
- Place your fillets on some kitchen roll and lightly season with a little salt and pepper
- Place skin side down in the pan, oh and make sure your frying pan is one of those non-stick ones!
- I find you do not need any oil at this stage, the natural oils from the fish will come just let the heat from the frying pan do its job for around 2 minutes
- The skin has to be crispy and sometimes it may start curling up so make sure you keep pressing the fillet down so all that skin goes golden and crispy
- After 2 minutes flip over and cook for another 30 secconds
- Remove from pan, add to your roll with a big dollop of Welsh Sea Black Butter and a squeeze of lemon
- 2 Mackerel fillets (boned)
- Salt and Pepper
- Welsh Sea Black Butter
- Wedge of lemon
- Beautiful bread roll
- Add salad leaves as an option