Mackerel piccata

Method

• Mackerel Piccata: Step-by-Step Method
• Pat mackerel fillets completely dry with kitchen paper, ensuring surface moisture is minimal
• Lightly season both sides of each mackerel fillet with salt and freshly ground pepper
• Crack eggs into a shallow bowl and whisk thoroughly until fully blended
• Place grated horseradish and grated cheese into two separate shallow dishes or plates
• Set up an assembly line: fillets, egg wash, horseradish, grated cheese
• Dip each mackerel fillet first into the egg wash, coating evenly on every side
• Gently press each fillet into the grated horseradish to create a thin, uniform crust
• Next, coat each fillet with grated cheese, pressing lightly so the coating adheres
• Lay fillets on a tray or plate, ensuring they do not overlap; set aside while oil heats
• Heat a non-stick frying pan over medium-high heat and add enough oil to generously coat the bottom
• When the oil shimmers, gently lower the coated mackerel fillets into the pan, skin side down
• Fry for 2–3 minutes until the crust is golden and crisp; do not move the fillets excessively
• Carefully flip each fillet and cook for another 2 minutes, or until fish is just cooked through
• In the final minute of frying, place sliced cheddar cheese atop each fillet to melt slightly
• Remove fillets from the pan and rest on kitchen paper to absorb any excess oil
• Prepare serving plates with a small mound of fresh rocket (arugula) and diced tomato
• Arrange hot mackerel fillets on top of the salad base, cheese side up
• Optionally, sprinkle with extra freshly ground pepper before serving
• Serve immediately for best texture and flavor
• For visual impact, consider garnishing with a few additional shavings of horseradish or a light drizzle of olive oil