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    • Crispy Oaty Mackerel Fillets

    Crispy Oaty Mackerel Fillets

    Mark Sharron
    Easy
    10 minutes
    2

    Crispy Oaty Mackerel Fillets just sounds delicious when you say it. The oats will give it a crispy texture, and the egg will keep it moist. If you like to eat fish, this is something you’ll love. It is so easy to prepare and cook. Simple yet so tasty to eat!

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    Ingredients

    • 4 mackerel fillets
    • 50g porridge oats
    • 1 medium egg, beaten
    • 30g butter
    • Salt and ground black pepper to taste
    • 1 tablespoon chopped fresh parsley
    • 1 tablespoon vegetable oil
    • Lemon wedges for garnishing

    Method

    • Method: How to Make Crispy Oaty Mackerel Fillets
    • Preheat oven to 200°C (fan 180°C) or heat a large non-stick frying pan over medium heat
    • Rinse the mackerel fillets under cold water and pat dry thoroughly with kitchen paper
    • Season both sides of the fillets with salt and ground black pepper
    • Place the porridge oats on a wide plate
    • Beat the medium egg in a shallow bowl
    • Dip each mackerel fillet first into the beaten egg, ensuring an even coating
    • Press each fillet firmly into the oats to coat both sides evenly
    • (Parallel step 1) In a small pan, melt the butter together with the vegetable oil over medium heat until foaming
    • (Parallel step 2) Prepare your serving plates with lemon wedges and a sprinkle of chopped fresh parsley
    • Lay the coated mackerel fillets skin-side down in the hot butter-oil mixture
    • Fry for 3-4 minutes on the first side, without moving, until the oats are golden and crisp
    • Carefully flip the fillets and cook for another 2-3 minutes on the other side, until the fish is just cooked through and the crust is crisp
    • Arrange the crispy mackerel fillets on the prepared plates
    • Garnish with remaining chopped parsley and lemon wedges for brightness
    • Serve immediately while hot and crispy, ideal with a lightly dressed green salad or steamed vegetables