Mackerel are one of my favourite fish when cooked straight after being caught.
Fillet the mackerel carefully to get as much meat off the bone, dip them in beaten egg, then roll them in sage and onion stuffing, fry them on both sides and whack them between two slices of butted organic brown bread, so delicious.

Mackerel filleted
1 x egg
A packet of sage & onion stuffing

1. Fillet the mackerel
2. Dip in beaten egg
3. Press down into sage and onion stuffing
4. Fry till skin crispy and crust is golden brown
5. Sandwich between two slices of wholemeal brown bread

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