Here is an alternative to the standard burger: the 'chicken of the sea', mackerel, with a tomato-based relish to smear in the bap. You can modify the flavour of the burgers by using different types of mackerel, different dressings and garnishes - it all depends on individual tastes.


  • 4 mackerel fillets, have your fishmonger give you butterfly fillets, split in two, and pin bone them
  • Flour
  • Taco seasoning
  • Seasoning i.e. salt and pepper (as required)
  • Mayonnaise
  • Tomato relish/chutney
  • Salad leaves, for example, rocket leaves


  1. In a large mixing bowl, place the flour and add the taco seasoning and a pinch of salt.
  2. Toss the filleted mackerel in the flour mix, front and back, making sure to coat both sides generously.
  3. In a large hot frying pan, fry the mackerel in the olive oil until it is a golden brown (approximately 1 to 1½ minutes on both sides) - the fish fillet starts to close together.
  4. Season to taste.
  5. Coat the bap or burger bun in mayonnaise and put a couple of fillets in each with the tomato chutney and the mixed salad leaves, e.g. rocket leaves.