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Preparing: 1 hour 20 min
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Cook time for the peas and broad beans: 20 min
Cook time for the fish:40 min (4-5 min for each fillet)
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Ingredients:
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Method:
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For the broad beans and garden peas salad:
200 g fresh garden peas
200 g fresh broad beans
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In a medium pan in salted water cook the broad beans and garden peas until soft.
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1 shallot chopped
35 g unsalted butter
2 tsp dry white wine
pinch of black pepper
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Melt the butter in a small saucepan and add the shallot. Add a pinch of salt and cook until soft. Add the wine and cook until the alcohol evaporates. Add the pulses to the cooked onions, season to taste with black pepper and set aside.
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For the homemade tartar sauce:
135 ml homemade mayonnaise
5 tbsp. chopped pickled gherkins
2 tbsp. chopped capers
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Chop the gherkins and the capers. Add them to the mayonnaise and combine. Refrigarate till it's served.
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For the batter:
200 g all-purpose flour
½ tsp salt
1 ½ tsp baking powder
275 ml cold lager
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Mix the flour, salt and baking powder. Add the lager and combine all ingredients with a spoon to get a smooth batter.
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1 l vegetable oil
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Heat the oil in a large thick-bottomed pan (185ºC). Dip each mackerel filet in the batter.
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Fry until golden, for about 4-5 minutes.Transfer on a paper towel and drain; keep in a warm place while frying the rest.
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Transfer fried fish on serving plates sprinkle with salt; serve with the peas and broad beans salad, pickled onions, tartar sauce and lemon wedges.
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| Recipe for Battered Mackerel inspired by the recipe from Rick Stein: The Road to Mexico | |
