( Scomber scombrus )



Crispy mackerel side fillets

  • 4 mackerel side fillets, skin on, pin bonned
  • 1 lemon
  • 'cajun' and 'falafel' seasoning from Kylemore Acres or pinch of sea salt and black pepper 

Spiced mackerel on toast with beetroot salsa

  • 4 mackerel fillets
  • 1 tsp curry powder
  • 4 slices sourdough bread or ciabatta
  • 250g fresh beetroot, cooked and diced
  • 1 apple cut into wedges, then thinly sliced
  • 1 small red onion,finely sliced
  • juice  ½ lemon
  • 1 tbsp olive oil, plus extra for drizzling
  • small bunch coriander leaves, roughly chopped


  1. Put mackerel fillets skin side down in a cold non-stick frying pan
  2. Turn the heat on to high
  3. Sason the mackerel with a bit of 'cajun' and 'falafel' seasoning mix together from 'Kylemore Acres', or just a pinch of sea salt and black
  4. Cook for about 4-5 min or until it's golden and crispy
  5. Add a good squeeze of lemon juice to the pan
  6. Serve the mackerel with mashed potatoes and veg of your choice


  1. Mix the beetroot, apple, onion, lemon juice, oil and coriander together, season well, then set aside while you cook the mackerel
  2. Heat the grill to high. Put the fish onto a sheet or foil on the grill rack, sprinkle over the curry powder, drizzle with oil, then season and rub
    well into the fish
  3. Grill for 4-5 mins until the skin is crisp and the fillets are cooked through; you won’t need to turn the fish over
  4. Toast the bread in a toaster or alongside the fish under the grill, then drizzle with a little olive oil. Top with the salsa and mackerel, then pour
    over any pan juices and eat straight away