A traditional Irish recipe taken from My Wild Atlantic Kitchen: Recipes and Recollections, by Maura O’Connell Foley. The fillets have a naturally oily flesh, and the crunchy oat crust adds a pleasant ...

Boil the potatoes in salted water until tender. Drain, leave to cool and then cut into quarter wedges. In a separate saucepan, blanch the green beans and aspargus for just a couple of minutes and then ...

Separate the mackerel fillets with care, keeping large pieces together and reserving the liquid. Finely zest one orange and squeeze the juice from both. Wash onion slices under warm water for 30-60 ...

Pan fried mackerel (or sea bass) with mango and pomegranate salsa A very easy and economical dish using seasonal ingredients. Serves 2 as a starter or double the quantities for a main. Ingredients: • ...

The answer to your dinner prayers, Fried Spanish Mackerel Nuggets are first marinated in buttermilk, breaded in a spicy cornmeal mixture, and then fried to perfection. With their crispy golden crust, ...