Spring Mackerel With Sour Grapes and Saffron Salsa

READY IN: 44mins


  • 4
    mackerel, fresh, gutted, the more subcutaneous fat the better
  • 2
    teaspoons salt, as needed
  • 14
  • 3
    tablespoons frying oil (traditional is pork lard, next best olive oil or a mix of the two, don't use a "flavorful" oil like )
  • 1
    onion, mild, chopped
  • 2
    garlic cloves, skinned and chopped
  • 1
    red pepper, seeded and chopped
  • 2
    tablespoons wine vinegar
  • 14
    teaspoon salt, to taste
  • 12
    teaspoon saffron thread
  • 14
  • 1
    tablespoon grapes, cut in half and seeded, immature (green)


  • First make the salsa -- combine the onion, garlic, pepper, vinegar and a little salt in a bowl and marinate for the time it takes to prepare the fish.
  • Dry roast the saffron threads until they barely darken (don't let them burn).
  • Crush the saffron and add it to the marinating salsa in the bowl.
  • Mix in the olive oil and the grapes.
  • Now for the fish -- rinse and clean the fish.
  • Salt both sides and the cavity.
  • Dredge through the cornmeal, making sure to get a thorough coating.
  • Heat up 1-2 Tbsp oil in the frying pan, then pan fry each fish for 4-6 minutes per side, turning gently to leave the cornmeal coating intact.
  • Plate the fish, with the salsa along the side or passed separately.