Tom Kerridge Flash Fried Mackerel with Chicory and Caesar Dressing Recipe on Sunday Brunch

Tom Kerridge served up flash fried mackerel with chicory and caesar dressing on Sunday Brunch.

The ingredients are: 2–3 tbsp olive oil, for cooking, 4 mackerel fillets, 1 large chicory bulb, halved lengthways, knob of butter and juice of 1 lemon.

For the salad: 1 radicchio, finely shredded, 1 tbsp pine nuts, toasted until golden in a dry frying pan, 1 tbsp chopped tarragon and finely grated zest of 1/2 orange.

For the Caesar dressing: 1 free-range egg yolk, 3 anchovy fillets in oil, drained, 1 garlic clove, grated, 1?2 tsp Dijon mustard, 1?2 tbsp white wine vinegar, 150ml fridge-cold vegetable oil, 45g Parmesan cheese, freshly grated, ?1 tbsp lemon juice and Cayenne pepper, to taste.