A note from Mark: When I caught mackerel as a kid my gran used to either split them through the belly like a kipper or simply prep and fry them whole. The preparation is up to you but it’s crucial that mackerel are eaten fresh and preferably within 36 hours of being caught.
Heat a couple of tablespoons of oil in a large, heavy frying pan. Season and lightly flour the mackerel. Cook, skin-side down first, for 2-3 mins on each side. You will probably need to do this in two batches depending how many you’re cooking and how big your frying pan is.
Meanwhile, put the shallots in a pan with the vinegar and a couple of tablespoons of water and simmer for 2-3 mins until the liquid has reduced by half. Add the mustard and cream and simmer for another minute then whisk in the butter. Add the chives and season.
Serve the mackerel skin side up with the sauce poured on the plate or separately along with new potatoes and green beans.
vegetable or corn oil for frying
4 large mackerel fillets, or 8 small ones, gutted and bones removed
salt and freshly ground white pepper
flour for dusting
a good knob or two of butter
for the sauce
4 small shallots, peeled and finely chopped
2tbsp cider vinegar
4tsp Tracklements Robust Wholegrain Mustard
1tbsp double cream
1tbsp chopped chives
60g cold butter, diced