How to cook mackrel

Best way to cook mackerel is very hot and fast. I do it in a non-stick pan with a tiny bit of oil, although you could leave that out. A minute or two on the skin side and less than a minute on the other side will do it. Serve with some salsa verde and potatoes and salad.

Or you can dip it in flour, egg and oatmeal and pan-fry and serve with lemon wedges and steamed veg. Or make a ceviche. Mmmmm, mackerel...

I dip mine in flour, egg and oatmeal and pan fry in butter or some oil, it delicious. I sometimes add herbs or lemon rind to the oatmeal and serve with butter bean mash.

You can steam them but it gets very fishy smelling and Sophie's way is nicer.

This is from Nigel Slaters kitchen diaries. Very tasty and one H and I eat a lot (don't think your mackerel being fillets rather than whole will make too much diff, just keep an eye on the cooking time)

Hot salad of grilled mackerel and tomato

Strong, bright flavours here for a fish we can eat without worrying about its stock. I don't think there is any point in eating mackerel unless you are prepared to make the most of its strident notes and grill or roast it till the skin starts to singe. Make sure the thyme leaves are very young and tender. Serves 2.

2 whole mackerel, cleaned and filleted

4 ripe tomatoes

for the dressing:

1 tbsp young thyme leaves

a small garlic clove

4 tbsp olive oil

the juice of a large lemon

Salt and pepper the fillets, oil them lightly and lay them skin-side up on a grill pan. You can save a great deal of washing up by lining the tray with a piece of kitchen foil first. Put the mackerel under a hot grill and let its skin colour and catch a little. The smoky results will add to the robust flavours of the mackerel and thyme.

Put the thyme leaves in a pestle and mortar and pound them with the peeled garlic clove and a good fat pinch of sea salt. Mix in the olive oil and the lemon juice.

Slice the tomatoes thinly, then season with black pepper and a small amount of salt.

Check the fish for doneness, then lift on to warm plates. Pour the dressing over the hot fish and serve with the tomato salad.