some mackerel (fillets or butterflied fish, no heads)2 table spoons of flour2 teaspoons of cumin1 teaspoon of paprika2 teaspoons of saltsome black pepper (coarsely ground)some vegetable oilFor salsa:
4 spring onions (halved and finely chopped)1 chilli (red, finely chopped)4 tomatoes (finely chopped)1 table spoon of white wine vinegar2 table spoons of olive oil1 table spoon of coriander (leaves, chopped)some saltsome black pepper
You could get your fishmonger to butterfly them for you or simply remove the heads and split them either side of the back bone with a sharp knife and remove the bones or leave them.
First make the salsa by mixing all of the ingredients together and seasoning to taste then leave to stand for 30 minutes, stirring occasionally.
Mix the flour with the cumin, paprika, salt and pepper then coat the mackerel on both sides, patting off any excess with your hands. Heat the oil in a frying pan and cook the mackerel, skin side down first, on a high heat for about 2-3 minutes on each side, making sure the skin is nice and crisp. Serve on warmed plates with the salsa spooned around.
5 March 2014,
Michal Krzywonos,
206 visits
2 links
30 minutes
