Mackerel and chips

Summer is here (well, sort of) and the 'mackerel bashers' are clogging up the beaches. However, we shouldn't criticise the fair weather feather-chuckers - they're targeting one of the tastiest harvests available from the beach.

A lot of people struggle to do anything more adventurous with mackerel than stick them on the grill but there are so many ways to enjoy this delicious, oily fish. Here's a simple recipe that puts a summery twist on fish and chips.

Serves two as a light meal

You will need
Fillets from two mackerel
Olive oil
Honey
Wholegrain mustard
Fresh fennel
Salt and pepper

For the chips

Two medium potatoes
Olive oil
Fresh thyme
Salt and pepper

Method
Cut potatoes into thin chips. Place in baking tray, add a slosh of olive oil, salt, pepper and finely chopped thyme. Toss the chips with your hands to coat evenly, spread to a single layer in tray and cook in oven for 25 minutes at 200C or until crisp and golden brown.
Place mackerel fillets on a plate and drizzle with olive oil. Add a few twists of salt and pepper then sprinkle with chopped fennel. Toss to coat evenly.
Add a small dash of olive oil to a large frying pan and bring to a medium heat. Add the mackerel fillets skin-side down and cook for four or five minutes until crisp and brown. Before turning, use the back of a teaspoon to spread a covering of wholegrain mustard and honey on the top of each fillet. Flip the mackerel over and cook for a further two minutes.
Place mackerel fillets on a bed of fresh salad (the addition of a few torn mint leaves will give it some extra zip) and serve with chips on the side.