Mackerel Pitta Pockets Recipe

Test the town – Mackerel Pitta Pockets

Pan Fried Mackerel with an Apple and Watercress salad and horseradish cream in mini pittas.

Photo: Joe Sarah

Serves 4


  • 4 fresh mackerel fillets cut into large pieces

  • Salt and pepper

  • 20g butter

  • 300ml of warm water

  • 20ml tablespoon of olive oil

  • For the Pitta bread

  • 10g fresh yeast (or 5g dried yeast)

  • 560g bread flour

  • 10g sea salt

  • For the salad

  • 1 small local green and red apple, skin on, cut into thin slices

  • Lemon juice, to taste

  • 100g watercress, thick stalks removed

  • extra virgin olive oil

  • For the horseradish cream

  • 60g creamed horseradish

  • 60g mayonnaise

  • 2 tablespoons of clotted cream

  • ½ a juiced lemon


  1. To make the pitta breads: dissolve the yeast in the warm water and set aside for a few minutes.

  2. In a bowl, add flour and make a well in the center. Add the yeast and salt. Knead by hand for 5 minutes.

  3. Add the olive oil and continue to knead for ten minutes until all oil is absorbed.

  4. Shape the dough into a ball, cover, and place in a warm area to rise until doubled in volume for approximately 30 minutes.

  5. Take grape-sized pieces of dough and roll out on a floured surface to 3-5mm thick.

  6. Put a non-stick frying pan, over medium-high heat.

  7. Place one of the pitta rounds into the pan. Cover with a lid and leave for about 2-3 minutes, until puffed up.

  8. Flip over and cook for another 2-3 minutes on the other side. Some will puff more than others but don’t worry…

  9. For the salad: mix together the apple and watercress, add a squeeze of lemon juice and a good drizzle extra virgin olive oil. Season.

  10. For the horseradish: place all the ingredients in a bowl, whisk together, season and set aside.

  11. Season the mackerel. Heat one tablespoon of the olive oil with the butter in a frying pan over a medium-high heat. When hot, add the fillets skin-side down and cook for two minutes, until the skin is crisp and golden.

  12. Reduce the heat slightly, turn each fillet over and cook for a further minute, until just cooked through.

  13. Open the freshly made pitta breads, fill with your salad, add some crispy mackerel fillets and drizzle with the horseradish sauce.