Fillet the mackerel. First, gut and cut off the fins. head and tail. Then open out the body cavity and put the fish spine side up on a board. Press down the whole length of the spine with the palm of one hand. Turn other way up and pull the spine and bones out. Slice into two fillets.
Bread the fillets with porridge oats with a little flour and plenty of black pepper added (salt to taste) and pan fry till crispy. Perfect with a wedge of lemon and a salad on the side.
Make fish stock with the head, fins and bones etc.
Oh, and pull off the little bits of fish left on the bones for the cats. They'll enjoy that!
