serves 4

• 12 to 16 mackerel fillets (= 6 to 8 mackerels), depending on their size and your appetite
• 2 tablespoons of Dijon-style mustard
• 1 + 4 tablespoons of olive oil
• 1 teaspoon of oregano (optional)
• black pepper, flour

Mix mustard with 1 tablespoon of oil, add oregano if you like. Pepper mackerels, then brush with the mustard mixture. Pour flour on a plate. Heat rest of the oil in a pan large enough. Coat fillets with flour and let slip into the pan, one by one. Fry for one minute or so (depending on their size) on each side, until browned. Ready to serve.