Pan Fried Mackerel with Pickled Rhubarb


Prep time: 
5 minutes
Cooking time: 
15 minutes


Pan fried mackerel with pickled rhubarb


  • 600g mackerel fillets
  • 300g rhubarb, cut into sections and thinly sliced lengthways
  • 300g radishes, thinly sliced
  • 2 lemons, juiced
  • 4 teaspoon castor sugar
  • 4 tablespoon olive oil


  1. In a medium bowl, mix the lemon juice with the sugar and some salt and pepper. Toss the rhubarb and radish in the seasoned lemon juice and set aside to mildly pickle.
  2. Heat the oil in a frying pan big enough to hold the fillets in one layer. Cook the mackerel skin side down for 2-3 minutes over a medium heat. Turn over and cook for a further minute.
  3. Plate your cooked mackerel and arrange the pickle on top. Spoon some of the pickleing liquid over the fish for added tang. Serve immediately with some crusty bread.


Photo Credit: Jonny Hughes @jonny2love
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