Pan-fried mackerel, spiced tomato chutney, crusty sourdough

Chef Graham Sharp of Longsands Fish Kitchen, Tynemouth, works within walking distance of North Shields Fish Quay, where he sources the best of the day’s catch for his a la carte and takeaway menus.

Front Street, Tynemouth NE30 4DZ, tel 0191 272 855,

Pan-fried mackerel, spiced tomato chutney, crusty sourdough
Serves: 4
  • For the chutney
  • 2kg ripe plum tomatoes
  • 4 tbsp vegetable oil
  • 2 tsp black mustard seeds
  • 2 tsp onion seeds
  • 2 tsp fennel seeds
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 4 dried red Kashmiri chillies
  • 1 onion, roughly chopped
  • 300g golden caster sugar
  • 1 litre white wine vinegar
  • salt, to taste
  • For the mackerel
  • 8 fillets of mackerel
  • 2 tbsp vegetable oil
  • 2 knobs of butter
  • 1 lemon, juice
  • 1 loaf of sourdough
  1. For the chutney, cut the tomatoes into quarters and remove the cores.
  2. Heat the oil in a large pan then add the seeds and whole chillies.
  3. Cook until the seeds start popping.
  4. Add the onion, sugar, vinegar and tomatoes.
  5. Bring to the boil, stirring until the sugar has dissolved.
  6. Cook for about 1 hour, then pick out the tomato skins.
  7. Season to taste and continue to cook for a further 30 mins.
  8. Check if the chutney is ready by making a channel with a wooden spoon - if it doesn't fill with liquid the chutney is ready.
  9. Remove the pan from the heat and leave to stand.
  10. Carefully pour into hot sterilised jars and seal. Allow to cool, label and store in a cool place.
  11. For the mackerel, heat the oil in a frying pan.
  12. Season the mackerel with salt and add to the frying pan, skin side down.
  13. Cook for 2 mins skin side down then flip and add the butter then the lemon juice.
  14. Baste until golden brown and crisp.
  15. Toast the sourdough.
  16. Add tomato chutney onto the toast and finish with the mackerel fillets.

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