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Mackerel in oats with bacon and gooseberries
Serves 1-2 Starters and mains
Ingredients
- 1 egg, beaten
- 50g porridge oats
- 2 mackerel fillets
- 50g plain flour
- 1tbsp extra-virgin olive oil
- 4 smoked or unsmoked streaky bacon rashers
- knob of butter 2
- handfuls gooseberries
- 1–2 thyme sprigs, leaves picked (optional)
- 2tsp light brown soft sugar
Method
Put the egg and oats in separate bowls. Season the mackerel with a little salt and pepper and dust them generously with flour, then dip each fillet into the egg, followed by the oats, making sure they are evenly coated.
Heat the barbecue to hot and set a deep, flameproof frying pan on the grill. Add the oil, then the bacon to the pan and fry for a few minutes on each side, until the fat begins to render and it’s getting crisp. Lift out of the pan and set aside. Alternatively, cook on the hob over a high heat.
Add the butter to the hot pan, followed by the mackerel. Fry for 3–4 minutes on each side, or until their oat coating is golden and crisp. Lift the fillets out of the pan and set them to one side with the bacon.
Scatter the gooseberries into the pan with the thyme leaves, if using, and give the pan a shake. Cook for 1 minute, then add the sugar and around 2tbsp water and continue to cook for 30 seconds or so, shaking the pan. Just as the gooseberries are beginning to soften and split, return the bacon and fish to the pan, warm through and serve.
This recipe featured in the June 2022 issue of Food and Travel. To subscribe today, click here.
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