Crispy Mackerel “BLT”

Name: Crispy Mackerel “BLT”
Total time: 50 minutes
Yield: 4
Ingredients: 2 mackerel fillets (filleted); 4 slices of fresh white sandwich bread, crusts removed; 10g English mustard; 1 little gem lettuce, cut into quarters, then 4-5cm lengths; 200g cherry plum tomatoes, halved lengthways; 200ml Mellow Yellow cold pressed rapeseed oil; 300g smoked streaky bacon, cut into lardons; 1 egg

50 minutes

Adam Gray’s Crispy Mackerel “BLT” is a standout seafood twist on the classic favourite. This restaurant‑quality recipe transforms fresh mackerel fillets into a golden, crispy centrepiece wrapped in thinly rolled bread, paired with smoky bacon lardons, sweet cherry plum tomatoes and crisp little gem lettuce. Perfect for food lovers searching for creative mackerel recipes, modern British cooking, or a chef‑inspired BLT variation, it’s bold, elegant and impressive, offering just enough of a culinary challenge to make the result truly rewarding.

Method

1

Put the English mustard into a small piping bag and pipe a thin line in the gap through the middle of the fish where the bones were. Leave to one side.
2

Take the crusts off of the bread, place them on the counter (overlapping slightly) and roll the slices out as thin as you can with a rolling pin. They will merge together to form one sheet of bread.
3

Place the mackerel fillets vertically in the centre of the bread sheet, fold the bread over the fish and brush with a little egg wash to seal the bread together. Trim off any excess. Roll tightly in cling film and place in the fridge to rest.
4

Heat the oil in a frying pan on medium heat and shallow fry the roll for 3-4 minutes, moving it around to get an even golden brown colour all over. Remove and set aside.
5

Cut the mackerel into three even sized shapes.
6

To make the garnish, heat the remaining rapeseed oil in a pan and
fry the bacon until golden brown, add the cherry tomato halves and cook until they soften. Set aside.
7

To serve: place 3 pieces of crispy breaded mackerel diagonally down the middle of the serving plate. In opposite corners, make two small piles of the smoked bacon and cherry tomato mixture and top with the washed pieces of little gem lettuce. Spoon the juices from the smoked bacon and cherry tomato mixture on and around the mackerel and salad.