Boxty with mackerel recipe
 Simply fried mackerel served with crisp potato pancakes makes an easy treat for a weekend lunch. 250g/9oz colcannon or mashed potato250g/9oz potatoes (such as Rooster), peeled and grated100g/3½oz plain flour125ml/4fl oz milkknob of butterrapeseed oil, for fryingsea salt and freshly ground black pepper 250g/9oz colcannon or mashed potato 250g/9oz potatoes (such as Rooster), peeled and grated 100g/3½oz plain flour 125ml/4fl oz milk knob of butter rapeseed oil, for frying sea salt and freshly ground black pepper 4 small mackerel, gutted and butterflied or filleted2–3 tbsp olive oil 3 garlic cloves, finely choppedknob of butterdill, chopped, to garnish1 lemon, juice only, to serve 4 small mackerel, gutted and butterflied or filleted 2–3 tbsp olive oil 3 garlic cloves, finely chopped knob of butter dill, chopped, to garnish 1 lemon, juice only, to serve ½ head frissee lettuce, inner leaves removed3 tbsp olive oil1 tbsp white wine vinegar1 tsp Dijon mustard ½ head frissee lettuce, inner leaves removed 3 tbsp olive oil 1 tbsp white wine vinegar 1 tsp Dijon mustard Method For the boxty, put the colcannon (or mash), grated potato and flour in a bowl and mix until combined. Stir in the milk, little by little, until you have a wet dropping consistency. Season with salt and pepper.Heat a frying pan over a medium–high heat. Add a little butter and oil, when the butter begins to foam, spoon heaped tablespoons of the mixture into the frying pan and fry for 3–4 minutes on each side until golden-brown.Remove and place on a warm plate lined with kitchen paper. Repeat with the remaining mixture. Keep the pancakes warm in a low oven, if necessary.For the mackerel, coat the mackerel fillets with a little oil and garlic. Season with salt and pepper.Heat a frying pan over a high heat and add a splash of oil and the butter. When the butter is foaming, add the mackerel skin-side down and fry for 3–4 minutes until the skin is crisp and the flesh is opaque. Meanwhile, make the salad. Place the lettuce leaves in a large bowl. Mix the oil, vinegar and mustard in a small bowl. Season with salt and pepper and pour over the leaves. Toss to coat.Serve the mackerel with the potato pancakes. Finish with a little dill over the pancakes and a squeeze of lemon juice on the fish. For the boxty, put the colcannon (or mash), grated potato and flour in a bowl and mix until combined. Stir in the milk, little by little, until you have a wet dropping consistency. Season with salt and pepper. For the boxty, put the colcannon (or mash), grated potato and flour in a bowl and mix until combined. Stir in the milk, little by little, until you have a wet dropping consistency. Season with salt and pepper. Heat a frying pan over a medium–high heat. Add a little butter and oil, when the butter begins to foam, spoon heaped tablespoons of the mixture into the frying pan and fry for 3–4 minutes on each side until golden-brown. Heat a frying pan over a medium–high heat. Add a little butter and oil, when the butter begins to foam, spoon heaped tablespoons of the mixture into the frying pan and fry for 3–4 minutes on each side until golden-brown. Remove and place on a warm plate lined with kitchen paper. Repeat with the remaining mixture. Keep the pancakes warm in a low oven, if necessary. Remove and place on a warm plate lined with kitchen paper. Repeat with the remaining mixture. Keep the pancakes warm in a low oven, if necessary. For the mackerel, coat the mackerel fillets with a little oil and garlic. Season with salt and pepper. For the mackerel, coat the mackerel fillets with a little oil and garlic. Season with salt and pepper. Heat a frying pan over a high heat and add a splash of oil and the butter. When the butter is foaming, add the mackerel skin-side down and fry for 3–4 minutes until the skin is crisp and the flesh is opaque. Heat a frying pan over a high heat and add a splash of oil and the butter. When the butter is foaming, add the mackerel skin-side down and fry for 3–4 minutes until the skin is crisp and the flesh is opaque. Meanwhile, make the salad. Place the lettuce leaves in a large bowl. Mix the oil, vinegar and mustard in a small bowl. Season with salt and pepper and pour over the leaves. Toss to coat. Meanwhile, make the salad. Place the lettuce leaves in a large bowl. Mix the oil, vinegar and mustard in a small bowl. Season with salt and pepper and pour over the leaves. Toss to coat. Serve the mackerel with the potato pancakes. Finish with a little dill over the pancakes and a squeeze of lemon juice on the fish. Serve the mackerel with the potato pancakes. Finish with a little dill over the pancakes and a squeeze of lemon juice on the fish. Recipe tips If you don't have any leftover mashed potato, you can buy frozen mash from the freezer section of most supermarkets.