Eating In

2 mackerel, filleted
a handful of oatmeal, pinhead or medium
sunflower oil
4 rashers of dry cured streaky bacon (it has to be streaky as you need the fat )
salt and pepper
Take the rind off the bacon and cut it into pieces about 1 inch square. Heat the oil in a frying pan and fry the bacon until it is crisp. Remove the bacon, leaving the fat in the pan.

Season the mackerel and coat it with the oatmeal, pressing it on firmly. Fry the fish flesh side down for a minute or so, then turn it over and fry until the skin is golden brown. Serve the mackerel with the bacon, bread and butter and green salad.