Beer-battered mackerel with beetroot salad

Preparation time
less than 30 mins

Cooking time
less than 10 mins

Serves 2

By Glynn Purnell


  • 150ml/5fl oz olive oil
  • 50ml/1¾fl oz balsamic vinegar
  • 1 large cooked red beetroot, cut into cubes
  • 1 medium yellow beetroot, thinly sliced
  • 1 medium candied beetroot, thinly sliced
  • ½ bunch fresh dill, roughly chopped
  • 250g/9oz crème fraîche
  • 225g/8oz plain flour, plus extra for dusting
  • 330ml/10½fl oz beer
  • oil, for deep frying
  • 2 mackerel fillets, bones removed, halved lengthways
  • salt and freshly ground black pepper
  • rocket, to garnish
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