Sonny's Mackerel Recipe

Words by Mel Elliott

Photos 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

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!