Big Mack(erel)

1If using whole mackerel, remove the heads and guts from the fish and wash thoroughly. Slice into equal-sized fillets.

2In a bowl, mix all of the sauce ingredients and season to taste. Leave to one side.

3Have 3 containers or dishes ready, the first containing the flour, generously seasoned, the second the beaten eggs (2), and the third the breadcrumbs. Coat the mackerel fillets in the flour, shaking off any excess, then dip in the egg and finally the breadcrumbs.

4Heat the oil in a large frying pan over a medium heat and fry the fillets for 2 minutes on each side, until crisp, in batches if necessary.

5To build your Big Mack, thinly slice the tomatoes (2 medium) and lay on the bottom halves of the rolls, place 2 leaves on top, and add a generous drizzle of sauce. Top with 1 or 2 mackerel fillets, depending on their size. Serve each roll cut in half.