• 4 small mackerel, cleaned
• 3 x 5ml spoon (3 teaspoons) coriander seeds
• 3 x 5ml spoon (3 teaspoons) allspice berries
• 3 x 5ml spoon (3 teaspoons) green peppercorns
• 3 x 5ml spoon (3 teaspoons) cumin seeds
• 3 x 15ml spoon (3 tablespoons) white wine vinegar
• 1-2 drops of Tabasco sauce
• 1-2 drops of Angostura bitters
• 1-2 drops of Worcestershire sauce
• 55g (2oz) butter or margarine
• chilli flowers, lime or lemon slices, to garnish

Method

Grind the spices using a pestle and mortar or place in a plastic bag and crush with a rolling pin. Mix the vinegar, Tabasco, bitters and Worcestershire sauce together in a small bowl and stir in the crushed spices.

Make 3 diagonal cuts on one side of the fish and brush with the spice mixture. Leave to marinate in a cool place for about 1 hour.

Melt the butter or margarine in a large shallow pan until sizzling. Fry the mackerel for 5-6 minutes until the spices have turned black. Turn the fish over and cook for a further 2-3 minutes. Garnish and serve with hot rolls and a crisp green salad.