Slice of pie

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Enough for six large baps 




9 Fresh Mackerel Fillets – allow 1 ½ mackerels per large bap


Tartar Sauce

Makes enough for 6 large baps, will keep in the fridge for up to 3 days. 

250g Mayonnaise

75g Gherkins

20g Capers

75g cucumber

Half of a lemon

Handful of fresh flat leaf parsley


Bread Roll

Please see the bread roll recipe




Cut each fillet in half. panfry in medium to hot oil in a non stick pan, 2/3 minutes each side or until cooked.


Tartar sauce

Roughly chop the capers, cucumber and gherkins add to the mayonnaise and mix.

Finely chop the parsley, just before serving squeeze the lemon juice and add the parsley to the mayonnaise mixture, stir in.

To make the tartar sauce less tangy, substitute some of the capers for cucumber.


Serve fish in bap on a bed of shredded iceberg lettuce with a large dollop of tartar sauce.


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