Mackerel Recipe with Celeriac and Lemon served on a off-white round plate on a dark brown wooden table

Mackerel, celeriac and lemon

  • serves 6 as a starter
  • A little effort

Check out this simple mackerel recipe with warm lemony celeriac. This impressive starter recipe comes from chef Johnnie Crowe of Nest in Hackney



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

Click here and discover our step-by-step guide to curing mackerel...

Blow torching Mackerel

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Nutritional Information

  • Kcals 572
  • Fat 48.9g
  • Saturates 6g
  • Carbs 10.1g
  • Sugars 1.3g
  • Fibre 3.4g
  • Protein 2.1g
  • Salt 3.2g