There are those who rather sniffily suggest that one should only eat mackerel when it has been freshly hoiked from the sea and cooked over a jerry-built barbecue on the beach. Good for them. For those of us not living in an Enid Blyton novel, mackerel is still a wonderful ingredient, even if it has had to suffer the ignominy of a lift into town and a sojourn on the ice of a fishmonger’s trolley. It’s cheap, it’s sustainable, and it’s delicious.
A mackerel fillet (check for pinbones)
2 tbsp plain flour, seasoned with salt and pepper
1 tbsp thick yoghurt
1 heaped tsp of wasabi powder (more if you like, no point in holding back)
A buttered bap
Oil, salt, pepper
- Shuck the oyster (video here), and toss it and the mackerel in the seasoned flour. Heat some oil in a frying pan over a high, if not steak-high, flame. Slide in the mackerel fillet skin-side down, and fry for 2 minutes. Meanwhile beat the wasabi into the yoghurt with a squeeze of lemon.
- Turn the mackerel and add the oyster. Cook for a further minute, turning the oyster half way through. Remove from the heat and add a spritz of lemon. Plonk the mackerel and oyster in your bap, along with the salad leaves and a splodge of wasabi mayonnaise. Eat.