Devilled Mackerel Fillets Recipe

A quick and simple devilled mackerel fillet recipe served with a pickled onion and tomato salad that all comes together in just 20 minutes!

Course Main Course

Cuisine British

Keyword devilled fish, devilled mackerel, devilled mackerel fillets, spicy mackerel

Prep Time 10

Cook Time 10

Total Time 20

Servings Servings

Calories 631kcal

Dry the skin of the mackerel fillets with kitchen paper and allow them to warm a little whilst you prepare the salad and devilling mixture.
Drain the pickled onions and place them in a bowl.
Deseed the tomato and cut it into pieces the same size as the pearl onions, and add them to the bowl.
Chop the chives into 2-3mm long pieces and add them to the tomato and onions.
Add the Worcestershire sauce, groundnut oil and honey to the pickled onion mix and stir to combine, then set aside.
Mix together the mustard, cayenne pepper, black pepper, Worcestershire sauce, vinegar and salt for the mackerel.
Trim up the mackerel fillets, pin bone them, and then score the skin 4-5 times deep at a 45-degree angle to the fillet and place them on a plate.
Pour the sauce over the fish fillets and coat them with the sauce. A pastry brush is the best tool for this.
Heat a large non-stick frying pan (28cm+ or 11") over a medium heat and a griddle pan over a high heat.
Drizzle the slices of baguette with the olive oil and toast them in the griddle pan until golden with some nice griddle marks. This will take 1-2 minutes a side if the pan is hot enough.
Add the cooking oil for the mackerel to the nonstick frying pan, and when it is hot, fry the fillets for 90 seconds on each side.
Serve the salad on the bread and add two fillets per serving.