• 400ml vegetable oil
  • 3 lemons, 2 peeled, 2 juiced, 1 zested
  • 1 egg
  • 6 mackerel fillets, pin bones removed
  • 125g fine sea salt
  • 75g panko breadcrumbs
  • ½ celeriac, peeled (about 350g)


  • STEP 1

    Put the oil into a pan with the lemon peels over a low heat. Use a thermometer to keep the oil at around 60C for 2 hours over the low heat, then cool. Alternatively, you can buy lemon-infused oil from large supermarkets. Once cool, use a small blender or electric beaters to whisk together the egg, 1/2 the lemon juice and some seasoning. Slowly add 250ml of the lemon oil, until thick and glossy.

  • STEP 2

    Put the mackerel fillets in a tray, skin-side down, and sprinkle with the salt until they are covered. Chill for 10 minutes before gently washing off the salt and thoroughly patting dry with kitchen paper.

  • STEP 3

    Fry the breadcrumbs in 3 tbsp of the lemon oil, mixing constantly until golden brown. Remove from the heat and add the lemon zest. Cool.

  • STEP 4

    Cut the celeriac into thin matchsticks. Fry in a little lemon oil and some seasoning for 5 minutes or until just cooked, then add the remaining lemon juice.

  • STEP 5

    To serve, blowtorch the skin side of the mackerel, or pan fry skin-side down in a really hot non-stick frying pan for 2 minutes, then flip and cook for 20 seconds. Serve with the warm celeriac, breadcrumbs and lemon mayo.


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