Sonny’s Mackerel Recipe
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- June 24, 2024
Photography by Steve Painter
Many of you won’t know this, but Sonny’s family originally had a shop in King’s Road and now he’s back with a restaurant to add to their shop in the Old Town, where Sonny regularly smokes mackerel using oak chippings.
Pan-fried mackerel, apple and fennel
coleslaw, samphire and chilli oil
Food Photography by Steve Painter
INGREDIENTS – serves 1-2
2x mackerel fillets
50g Samphire
1x green apple
1x fennel bulb
1/4 white cabbage
1x carrot
1x white onion
1x lemon
2 tablespoons mayonnaise Sprinkle of chopped parsley Seasoned flour
Chilli oil
To make the fennel coleslaw, thinly slice the fennel bulb, white cabbage and white onion, peel and grate the carrot, mix together with mayonnaise and a sprinkle of chopped parsley. Add salt and pepper to taste. Lightly dust the mackerel fillets in seasoned flour and pan fry for 3 mins on each side. Thinly chop the apple and squeeze juice from 1/4 of a lemon onto the apple. Place the mackerel on top of the coleslaw and then the apple on top of the mackerel. Drizzle over chilli oil. Enjoy!
