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Pan-fried Mackerel with Porridge Oats
Pan-fried Mackerel with Porridge Oats is a modern English recipe (originating in Cornwall) for a classic dish of mackerel fillets coated in porridge oats that are fried to cook. The full recipe is presented here and I hope you enjoy this classic English version of: Pan-fried Mackerel with Porridge Oats.
prep time
20 minutes
cook time
10 minutes
Total Time:
30 minutes
Serves:
4
Rating: 
Tags : British Recipes
Fish coated in oats and then fried are found along the Western Coast of Britain from Cornwall up to Scotland. It's most typically herring that's cooked in this way, but this recipe uses Cornish line-caught mackerel instead. The flavours of the oats and the mackerel complement each other well, yielding a quick and tasty supper dish.
Ingredients:
4 mackerel fillets
90g (3 oz) porridge oats
oil for frying
salt and freshly-ground black pepper
4 lemon wedges, to garnish
Method:
Turn the oats onto a plate or shallow dish. Season the mackerel fillets on both sides then add to the oats and press into the oats to coat nicely on both sides. Ensure that the fish are thickly coated with the oats.
Heat a little oil in a non-stick frying pan, add the fish fillets, skin side down, and fry until crisp and nutty smelling (about 3 minutes). Turn the fish fillets over and cook for about 2 minutes on the other side.
Transfer the fish to warmed serving plates and garnish with the lemon wedges. I like this with new potatoes in a citrus dressing and a green salad, or for variation a seaweed salad.
