Ingredients

Method

• 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

Ingredients

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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