British Fish Main course Starters

Big mack


  • 250g smoked mackerel
  • 175g mashed potato
  • 1 egg, beaten
  • 2-3 spring onions, chopped
  • 1 tbsp parsley, chopped
  • 1 tbsp fine oatmeal or breadcrumbs
  • groundnut oil for shallow frying


Skin, bone and flake the mackerel. Mix with the potato and egg. Add the spring onions and parsley. If the mixture is stiff, moisten with a little milk.

Shape into burgers and chill for 30 minutes. Dust with the oatmeal or breadcrumbs and fry until golden brown on both sides and hot in the middle. For the full Big Mack experience, serve in a bun with lettuce, tomato, mayo and mustard.

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