This Cajun Mackerel recipe with Lime Mayo is adapted from The Eden Cookbook by Eleanor Walsh and Michael Durkin. Ask your fishmonger to debone the mackerel for you, especially if you’re serving it to children, because it has lots of bones and some of them are pretty big.
for the Cajun mackerel:
1 tablespoon Cajun seasoning
100 g flour
4 mackerel fillets, deboned and butterflied, skin left on
1 tablespoon olive oil
1 tablespoon butter
lime wedges, to serve
for the lime mayo:
250 ml good-quality mayonnaise
zest and juice of 1 lime (or more to taste)
salt and freshly ground black pepper
To make the lime mayo, whisk together the mayonnaise, lime zest and juice. Add seasoning to taste and set aside.
To cook the mackerel, mix the Cajun seasoning with the flour in a shallow bowl. Toss the mackerel fillets in the flour, making sure they are evenly covered. Shake off any excess flour.
Heat a frying pan and add the oil. Place the mackerel fillets in the oil, flesh side down (you might need to cook the mackerel in batches; don’t crowd the pan). Cook for 2 minutes and carefully turn over.
Add the butter to the pan. Cook the fish for a further 2 minutes and remove from the pan. Serve the mackerel on warm plates with lime wedges and a dollop of the lime mayo.
Related Recipe: Mackerel with Lemon and Chilli
This recipe and others can be found on Dinnerdujour.org
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