Crispy Mackerel with Pancetta and Herbed Salad Crispy Mackerel with Pancetta and Herbed Salad

Food styling by Ashley Denton | Prop styling by Catherine Doherty Image by: James Tse

Wild mackerel is an affordable and sustainable chpice. Scoring the fish skin with a sharp knife keeps it from curling and makes it extra-crispy.

  • Prep time 25 minutes
  • Total time 25 minutes
  • Portion size 4 servings


Crispy Mackerel:
Herbed Salad:


Crispy Mackerel: In large nonstick skillet, cook pancetta over medium heat, stirring often, until crisp, about 5 minutes. Using slotted spoon, remove pancetta to paper towel–lined plate to drain. Drain fat from pan into small bowl. Set aside.

Add flour to shallow dish. Using sharp knife, score fish skin to make crosshatch pattern. Sprinkle fish with salt and pepper; dredge in flour, turning to generously coat.

In same pan, heat half each of the reserved fat and butter over medium heat.
Add half of the fish, skin side down; cook for 4 minutes. Turn; cook until fish flakes easily when tested, about 1 minute. Wipe skillet clean; repeat with remaining fat, butter and fish. Top with pancetta.

Herbed Salad: While fish is cooking, in large bowl, whisk together oil, vinegar, salt and pepper. Add baby greens, tomatoes, tarragon and basil; toss to coat. Serve with Crispy Mackerel and lemon wedges (if using).

Change it up: Crispy Mackerel with Chives and Herbed Salad

Omit pancetta; for each batch of mackerel, add 1/2 tsp olive oil to skillet along with the butter. Sprinkle with 1 tbsp chopped fresh chives.

Nutritional facts per serving: about

  • Fibre 2 g
  • Sodium 221 mg
  • Sugars 2 g
  • Protein 25 g
  • Calories 363.0
  • Total fat 26 g
  • Potassium 684 mg
  • Cholesterol 83 mg
  • Saturated fat 7 g
  • Total carbohydrate 7 g


  • Iron 20.0
  • Folate 36.0
  • Calcium 7.0
  • Vitamin A 65.0
  • Vitamin C 25.0
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Lunch & Dinner

Crispy Mackerel with Pancetta and Herbed Salad