Pan-Seared Mackerel with Crispy Potato Hash and Blender Emulsion

Pan-Seared Mackerel with Crispy Potato Hash and Blender Emulsion
Chef Brainy
What Started it all:
Mackerel, Potato, salt, blender

A harmonious fusion of East meets West, this recipe combines the rich flavors of mackerel with the comforting crunch of potato hash, all tied together with a creamy blender emulsion. Perfect for a quick and impressive dinner for four.


  • 4 mackerel fillets (about 6 oz each)
  • 2 large potatoes, peeled and grated
  • 2 tbsp salt
  • 1 blender (yes, you read that right!)


  1. Prepare the potato hash: In a large bowl, squeeze out as much moisture from the grated potatoes as possible using a paper towel or clean kitchen cloth. In a separate bowl, mix 1 tbsp of salt with 1 tbsp of water to create a saltwater solution. Add the solution to the potatoes and mix well. Let it sit for 10 minutes to allow the potatoes to absorb the salt.
  2. Form the potato patties: Using your hands, shape the potato mixture into 4-6 patties, depending on the desired size. Place them on a plate or tray.
  3. Pan-sear the mackerel: Heat a non-stick skillet or wok over medium-high heat. Add 1-2 tbsp of oil (optional) and sear the mackerel fillets for 2-3 minutes on each side, or until cooked through. Remove the fish from the skillet and set aside.
  4. Crisp the potato hash: In the same skillet, add the potato patties and cook for 3-4 minutes on each side, or until crispy and golden brown. Drain on paper towels.
  5. Blend the emulsion: Add 1/2 cup of water, 1 tbsp of salt, and 1 tbsp of oil (optional) to a blender. Blend on high speed for 10-15 seconds, or until the mixture becomes creamy and emulsified.
  6. Assemble and serve: Place a seared mackerel fillet on each plate, top with a crispy potato hash patty, and drizzle the blender emulsion over the top. Garnish with chopped scallions or parsley, if desired.

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