Mackerel Soused And Fried Recipes

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PAN-FRIED MACKEREL FILLETS WITH BEETROOT & FENNEL



Pan-fried mackerel fillets with beetroot & fennel image

Mackerel fillets contain beneficial fats, are quick to cook, and really complement this earthy and vibrant salad with a yogurt dressing

Provided by Justine Pattison

Time 13m

Number Of Ingredients 9

2 mackerel fillets (about 300g/11oz)
2 tsp cold-pressed rapeseed oil
1/2 small fennel bulb , quartered and very thinly sliced
1 small beetroot , peeled and very thinly sliced
100g cucumber , halved and thinly sliced
1 eating apple , cored, quartered and sliced
1 tbsp lemon juice plus lemon wedges, to serve
100g full-fat natural bio yoghurt
small pack dill

Steps:

  • Put one of the mackerel fillets on a board and cut a 'V' down the centre, either side of the pin bones, to create two smaller fillets, then remove the bones. Repeat with the other fillet. Rub with the oil and season with plenty of ground black pepper. Set aside.
  • Put the fennel in a bowl with the beetroot, cucumber and apple. Drizzle over the lemon juice, add the yogurt and mix well. Roughly chop the dill, putting aside a few fronds to garnish, and scatter over the salad, then season with ground black pepper and toss together lightly. Set aside.
  • Put a large non-stick frying pan over a medium-high heat. When hot, add the fish, skin-side down, and cook for 2 1/2 mins. Flip the fish over and cook for 30 secs on the other side.
  • Put the fillets on top of the salad and serve with the dill fronds and lemon wedges for squeezing over.

Nutrition Facts : Calories 397 calories, Fat 24 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 27 grams protein, Sodium 0.4 milligram of sodium

SOUSED MACKEREL WITH CRèME FRAîCHE & CAPERS



Soused mackerel with crème fraîche & capers image

James Martin's version of this authentic Scandinavian dish of 24 hour-marinated fish

Provided by James Martin

Categories     Dinner, Main course

Time P1DT25m

Yield Serves 2 as a light lunch or 4 as a starter

Number Of Ingredients 13

300ml white wine vinegar
1 small carrot , thinly sliced
1 red onion , thinly sliced
6 allspice berries, slightly crushed
8 whole black peppercorns
4 cloves
1 tbsp sugar
4 mackerel fillets
2 slices rye bread
100g low-fat crème fraîche
2 tbsp caper
1 small red onion
small bunch chives , snipped

Steps:

  • Put the vinegar, 300ml water, carrot, red onion, allspice berries, peppercorns, cloves, sugar and 1 tsp salt in a pan and bring to the boil. Gently simmer for 10 mins until the carrot is just cooked, then take off the heat and allow to cool slightly.
  • Lay the mackerel fillets, flesh-side down, in a shallow dish and pour the sousing liquid on top, allow everything to cool, then cover with cling film and place in the fridge for 24 hrs.
  • The following day, drain the mackerel fillets from the liquid and cut into slices. Toast the rye bread, then pile a few mackerel slices on top with a dollop of crème fraîche and a scattering of capers, chopped red onion and chives.

Nutrition Facts : Calories 672 calories, Fat 48 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 49 grams protein, Sodium 1.8 milligram of sodium

SOUSED MACKEREL



Soused Mackerel image

Very unusual and delicious! Good for lunch with boiled potatoes. I like to keep this in the fridge for a snack.

Provided by cuisinebymae

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

2 lbs mackerel, filleted,skinned,and deboned
1 cup white vinegar
2 slices onions (thin)
1 1/2 tablespoons mustard seeds
1 teaspoon celery seed
1/2 teaspoon turmeric
1 teaspoon salt
1/2 cup water

Steps:

  • Cut each fillet into 6 pieces.
  • Put in a baking dish in a single layer.
  • Sprinkle with onion.
  • Add mustard seed, celery seed, turmeric, salt, vinegar, and water.
  • Cover the dish.
  • Bake in a preheated 350F oven for 30 minutes.
  • Serve hot or cold.
  • I keep any leftovers in a covered glass dish in the fridge.

Nutrition Facts : Calories 503.1, Fat 32.9, SaturatedFat 7.5, Cholesterol 158.8, Sodium 790.4, Carbohydrate 3.1, Fiber 0.8, Sugar 0.8, Protein 43.4

MACKEREL, SOUSED AND FRIED



Mackerel, Soused and Fried image

Make and share this Mackerel, Soused and Fried recipe from Food.com.

Provided by Jane Gib

Categories     Lunch/Snacks

Time P1DT15m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs mackerel, deboned, and filleted
2 garlic cloves, pounded
1 tablespoon paprika
1/2 teaspoon oregano
1 pinch marjoram
salt and pepper
2 tablespoons vinegar
water
beaten eggs or breadcrumbs

Steps:

  • place the fish in all the other ingredients and leave to soak overnight.
  • Remove fish and let it dry off for about 1 hour.
  • roll fish in either flour, beaten egg or breadcrumbs and fry.

Nutrition Facts : Calories 473.7, Fat 31.7, SaturatedFat 7.4, Cholesterol 158.8, Sodium 205.1, Carbohydrate 1.5, Fiber 0.7, Sugar 0.2, Protein 42.5

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