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Recipe: Cauliflower & Mackerel in light batter

04 July 2017 at 17:28


A lovely summer recipe idea as the mackerel becomes available from Scottish waters.

If you are on holiday in Argyll, try taking a boat out and dangling a line from the back; mackerel are so easy to catch! And fresh, their flavour is unbeatable. I have memories of summer holidays on Iona and catching the fish from our little inflatable dingy, gutting them on the beach and grilling them on an open fire, simply delicious.

This dish is simple to do but takes a little preparation. A yeast batter will become frothy quickly if you use fresh yeast but if you only have dried yeast then make the batter as the recipe but allow it to sit for 15 minutes before use to allow the yeast to start to become active. This batter is ideal for a summer dish as it is light and crisp.


1 cauliflower cut into florets
1 mackerel filleted and cut into strips
250g plain flour
150 ml water
Large egg beaten
10g fresh yeast
Oil for frying


  1. Cook the cauliflower in boiling salted water for 5 minutes drain and dry
  2. Combine the flour, water egg and yeast, to make the batter, it needs to be quite liquid
  3. Coat the cauliflower florets thoroughly in the batter and deep fry until crisp and golden
  4. Repeat with the mackerel and serve with a dusting of smoked paprika and Trotters hot pepper jelly


Recipe: Christopher Trotter
Food Photography: Caroline Trotter