- 4 medium sized mackerel
- 1 onion, finely chopped
- 1 red onion, finely chopped
- 1/4 cup pine nuts, sauteed
- 1/4 cup currant (optional)
- 1 tea spoon ground chili pepper
- 1/2 bunch of parsley, finely chopped
- 1/2 bunch of sage, finely chopped
- 1 clove garlic
- 1 lemon, (zest)
- 1 cup of extra virgin olive oil
- sea salt, ground white pepper corns (desired)
- 2 eggs, beaten
- 1 cup flour
- 2 cups of breadcrumbs (panko)
- 1/4 cup wheat starch
Mackerel Picking Process Tips
The hardest part of this recipe is that to clean up the mackarel. Wash mackerels in abundant water first. First of all, we will start by removing the stubble from inside without breaking the integrity of the fish for filling it. Cut the head part of the fish, bend the tail to the right and left to break the connection with the spine, then soften the meat thoroughly by pressing the skin of the fish with your fingers, then roll it lightly and remove the inside carcass. Peel the fleshy parts of the carcass and transfer it to a container. Cut all the fins with the scissors without damaging the skin as the tail must remains.
1. For Filling
Put the currants in a small bowl with water for swelling, add olive oil to the pan and heat. Add pine nuts and sauté for 1 minute, add the onions and roast it together until pinky color, then add the currants, garlic and spices. Add the meat from the fish and stir. After cooked, cool down a bit, add parsley, sage and dill, chilling with lemon (zest). Add sea salt, ground white pepper and stir well. taste before filling add more spices if desired.
Fill the makarel with the filling that we prepared. Beat the eggs in a container that the fish can fit. Add flour and starch with a pinch of sea salt in a separate container and blend with your hands. Place the bread crumbs (panko) of a 3rd container. Keep the fish from the tail, first into the flour mixture, then to the egg and then to the bread crumbs. Make sure the fish are completely covered. In hot oil, fry them for 3-4 minutes until golden. Transfer a towel and absorb the excess oil.
When serving, cut the fish into 4 pieces and place the tail part upright for presentation. Serve with seasoned fresh salad and cherry tomatoes.