Recipes

Boxty pancakes with pan fried mackerel

Donal Skehan
Fri Sep 23 2016 - 12:00
Serves: 2
Course: Main Course
Cooking Time: 0 hr 25 mins
Ingredients
  • Serves 2
  • For the boxty:
  • 250g mashed potato
  • 250g peeled, grated, raw rooster potato
  • 100g plain flour
  • Approx. 125ml milk
  • knob of butter
  • 1 tbsp rapeseed oil
  • sea salt and ground black pepper
  • For the mackerel:
  • 4 mackerel, gutted & butterflied
  • olive oil
  • 2 lemons, cut into slices
  • 3 garlic cloves, peeled and finely chopped
  • 1 red chilli, finely chopped
  • sea salt and freshly ground black pepper
  • a squeeze of lemon juice, to serve
  • Serves 2
  • For the boxty:
  • 250g mashed potato
  • 250g peeled, grated, raw rooster potato
  • 100g plain flour
  • Approx. 125ml milk
  • knob of butter
  • 1 tbsp rapeseed oil
  • sea salt and ground black pepper
  • For the mackerel:
  • 4 mackerel, gutted & butterflied
  • olive oil
  • 2 lemons, cut into slices
  • 3 garlic cloves, peeled and finely chopped
  • 1 red chilli, finely chopped
  • sea salt and freshly ground black pepper
  • a squeeze of lemon juice, to serve

Pan-fried fresh mackerel is best enjoyed with little else bar a squeeze of lemon juice. The boxty pancakes make this a humble dish served with a light salad. For the boxty, put the mashed potato, raw grated potato and flour in a bowl and mix until evenly combined. Add the milk, little by little, until you have a wet, dropping consistency. Season to taste with sea salt and ground black pepper.

Heat a non-stick frying pan over a medium-high heat with a little butter and oil. When the butter begins to foam, spoon heaped tablespoon measurements of the mixture into the frying pan and fry for 3-4 minutes on each side until golden brown.

Remove from the pan and place on a plate lined with kitchen paper. Repeat with the remaining mixture. Keep warm in a low oven.

Coat the mackerel with a little oil and finely chopped garlic and chilli. Season with sea salt and ground black pepper. Heat a medium frying pan over a high heat and add a splash of oil and a knob of butter.

Add the mackerel, skin side down, and fry for 3-4 minutes until the skin is crispy and the flesh is no longer opaque. Remove from the heat, add a squeeze of lemon and serve with boxty and some freshly dressed salad leaves.

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