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Battered and

Mackerel with warm vinegared potatoes

15 minutes

17 of 60

Mackerel with warm vinegared potatoes

By Phillippa Cheifitz

Serves 2

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

Canola oil, for deep frying
250 g lightly smoked mackerel
1 garlic clove, finely grated
Sea salt and freshly ground black pepper, to taste

For the batter:

1⁄2 cup ice-cold water
1 free-range egg
50 g flour, sifted

For the warm vinegared potatoes:

500 g Nicola or Mediterranean potatoes
1 x 75 g sachet salad onions, trimmed and chopped
4 T red wine vinegar
Sea salt and freshly ground black pepper, to taste

Method

1. Heat the oil in a saucepan. Snip the tiny fins off the mackerel and make sure the fish is at room temperature and well dried.

2. Mix the garlic with a pinch of salt (not too much as the fish is salty), then crush to a paste. Add a twist of black pepper. Smear over the flesh side of the fish.

3. Just before frying, make the batter. Pour the water into a bowl. Beat the egg with a fork, then add to the water, mixing well. Add the flour all at once. Very lightly fold the flour into the liquid using a fork. The batter should be lumpy.

4. Dip the fish into the batter three times, then place into the hot oil. Deep-fry until crisp and golden. Drain on kitchen paper. Serve the hot fish with the potatoes.

5. To make the warm vinegared potatoes, peel and slice the potatoes, lengthways, into thirds. Steam until tender. Gently mix with the onion and vinegar, and season to taste.

Cook's note: The strong flavour of the mackerel works beautifully with the vinegar and onion.

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Mackerel with warm vinegared potatoes

Mackerel with warm vinegared potatoes

Ingredients

Method