The Secret to this Dish
is the Almonds, which give it its Uniqueness.
Almonds can be a bit of a Store Cupboard Lifesaver, as they stay fresher for longer compared to Walnuts and Hazelnuts.
COMPARED TO WALNUTS
Combine the ground almonds, parsley, coriander and tarragon in a shallow bowl and season well.
Beat the eggs in a second shallow bowl. Put the flour in a third shallow bowl and season with salt and pepper.
Coat each mackerel fillet in the flour and shake to remove any excess, then dip each fillet into the eggs
and finally into the almond mixture, patting the fillet to cover it evenly in the almonds and herbs. Set aside on a plate, cover loosely with cling film and leave
to set for 30 minutes in the fridge.
Heat the oil in a non-stick pan over a medium-low heat. Add the mackerel and cook for 3 to 4 minutes, then carefully flip over and cook the other side for a further 3 to 4 minutes.
Serve immediately on a bed of steamed rice or with a green salad.