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Fried Mackerel with Gooseberries

Fried Mackerel with Gooseberries is a traditional English recipe (from Cornwall) for a classic fruit cake where the fruit are soaked in sherry for a week before baking. The full recipe is presented here and I hope you enjoy this classic English version of: Fried Mackerel with Gooseberries.

prep time

15 minutes

cook time

15 minutes

Total Time:

30 minutes

Serves:

6

Rating:

Tags : British RecipesEnglish RecipesCornish Recipes

I came across this Cornish recipe by accident, on a Victorian tea towel of all place. This also had recipes for Cornish Pasties, Syllabub, Cornish Mead and Leek and Potato soup. Most of these I will be posting here. The tartness of the gooseberries cuts through the fattiness of the fish, so this is a surprisingly good dish. I like my gooseberry sauce on the tart side, so you may wish to increase the amount of sugar.

Ingredients:

6 mackerel, filleted
115g butter
335g gooseberries
freshly-grated nutmeg, to taste
seasoned flour
50g sugar (or to taste)
4 tbsp parsley, finely chopped
salt and freshly-ground black pepper, to taste

Method:

Melt the butter in a large frying pan then dust the fish with the seasoned flour. When the butter is foaming, add the mackerel fillets skin side down.

Fry for 5 minutes then flip over and cook for about 3 minutes on the other side.

In the meantime, combine the gooseberries with the sugar and 100ml water in a saucepan. Bring to a simmer and cook until softened (about 5 minutes).

Melt the remaining butter in a pan, add the stewed gooseberries and season to taste with nutmeg, salt and black pepper. Stir in the parsley.

Arrange the mackerel on a warmed serving plate, spoon over the gooseberry sauce and bring to the table.