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How to cook your catch

You’ve just enjoyed a great hour’s Lyme Regis mackerel fishing trip and have caught plenty of fish. But you don’t know what to do with your catch. What next? Here are two simple ways to prepare your freshly caught fish. Both require you to fillet your mackerel — ask Harry to do it if you're not sure how.

#1 – Lyme Regis Grilled Mackerel

You will need:

2 – 4 mackerel fillets
Juice of one lemon
4 tablespoons of mayonnaise
1 crushed clove of garlic (optional)

Method

One of the simplest ways to cook your mackerel is to fillet each fish and lay them under the grill skin down.

grilled mackerelSpray the fillets generously with the juice of one lemon and then add some Hellman's mayonnaise to each fillet. You can also add some crushed garlic if it’s to your taste.

Slide the grill in position and with the heat on 180 degrees cook for no more than four or five minutes. There’s no need to turn the fish over.

As soon as the red colour has gone from the mackerel and they’re all white, they're ready to eat!

To cook over a barbecue use the same ingredients but put the mackerel on tin foil that is kept flat with some holes pierced in it. This gets the charcoal flavour into the fish. Enjoy your fresh mackerel caught on one of our Lyme Regis mackerel fishing or Lyme Regis deep sea fishing trips. Very simple, very easy!

# 2 — Lyme Regis Mackerel Thai Style

Here is a delicious recipe that brings a taste of the orient to Lyme Regis.

You will need:

12 mackerel fillets
12 limes
1 or 2 red chillies
1 stick of lemon grass
2 or 3 desert spoons of palm sugar (if you cannot get palm sugar Demerara will do)
1 root of fresh ginger

Method

Cut and extract the juice of the limes. Finely chop the chillies and the lemon grass, grate the ginger and mix into the lime juice. If you are camping and do not have a bowl, a zip freezer bag can be used to mix the ingredients.

[TIP: to extract maximum flavour from the lemon grass, crush with the flat of a knife blade before chopping.]

Now stir in the palm sugar. (If you have a saucepan a little heat will help dissolve the sugar.) If heat has been used allow the mixture to cool. Then place your mackerel fillets in the marinade and leave for twelve hours or more.

Remove the mackerel fillets from the marinade and either place on a barbecue or under the grill, spooning the chopped ingredients over the fish.

Cook for five minutes and serve with salad.

Recipe courtesy of Douglas Lanfear ©

Published on 25/08/2012.

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