Fish & Chips - with a twist.
Discussion
Juat had my first experience of Fish & Chips using Mackerel instead of the more common fish used.
The Mrs and I are down in Weymouth for the weekend and we stumbled upon The Old Harbour in one of the backstreets,
Apparently the idea of using Mackerel was championed by Hugh Fearnley what his name and they had the head chef from River Cottage in to train then on how to cook it etc.
Highly recommended!
The Mrs and I are down in Weymouth for the weekend and we stumbled upon The Old Harbour in one of the backstreets,
Apparently the idea of using Mackerel was championed by Hugh Fearnley what his name and they had the head chef from River Cottage in to train then on how to cook it etc.
Highly recommended!
I'm really enjoying Coley at the moment. I reckon that it'd work really well battered and fried. It's got a deeper flavour than cod (though is a member of the cod family), it's bloody cheap (I can buy a side from my Fishmonger for between £2-4 depending on size), plus it's sustainable too.
I make fish curries with it.
I make fish curries with it.
Mobile Chicane said:
Mackerel is a hugely under-rated fish.
BUT... it needs to be spanking fresh. From sea to plate within a few hours, I'd say.
If the only mackerel someone has ever tried was from a supermarket fish counter, I can see why they might not like it.
I am guessing they could not have got it a lot fresher than from Weymouth!BUT... it needs to be spanking fresh. From sea to plate within a few hours, I'd say.
If the only mackerel someone has ever tried was from a supermarket fish counter, I can see why they might not like it.
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Mackerel = 
