2 x125g cans Princes Texas BBQ Mackerel Fillets

2 sweet potatoes (or baking potatoes), each cut into 6-8 wedges
2 tbsp vegetable oil
100g Savoy or green cabbage, finely shredded
1 small carrot, grated
2 tbsp finely chopped onion
1 tbsp chopped fresh chives
2 tbsp mayonnaise
Salt and freshly ground black pepper
Squeeze of lemon juice

Texas BBQ Mackerel with Wedges and Coleslaw

2 servings
15 minutes prep
30 minutes cooking

Nutritional information for this recipe

Calories Sugars Fat Saturated Fat Salt
per 100g 146kcal 4.9g 7.9g 0.99g 0.23g
RI% 7% 5% 11% 5% 4%


  1. Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6.
  2. Toss the sweet potato wedges (or regular potato wedges) in the vegetable oil. Arrange them on a baking tray and roast for 30 minutes until tender, turning once after 20 minutes.
  3. Meanwhile, break the Princes Texas BBQ Mackerel Fillets into large chunks, reserving the sauce.
  4. Make the coleslaw by mixing together the cabbage, carrot, onion, chives and mayonnaise. Season with salt, pepper and a squeeze of lemon juice.
  5. Serve the mackerel chunks with their sauce, accompanied by the potato wedges and coleslaw.