| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish |
12 |
Servings |
INGREDIENTS
|
|
Mackerel |
|
|
Butter or oil |
|
|
Large onion |
|
|
Sugar |
|
|
Salt and pepper |
|
|
Malt vinegar |
INSTRUCTIONS
Fillet the mackerel, then dry with a cloth. Roll the fillets in flour and
fry until golden brown, cool.
Place one layer of fillets in a bowl and sprinkle liberally with salt and
sugar. Place another layer of mackerel on top and again sprinkle with salt
and sugar. Continue until bowl is full or all fish are used.
Peel and slice a large onion. Place the raw onion on top of the last layer
of fish. Sprinkle liberally with pepper. Fill bowl with vinegar, cover
with a lid. Leave for two days then try the vinegar. If it is not to taste,
add more sugar.
Mackerel prepared like this will keep for a considerable time although not
as long as pickled fish.
Note. If you are not used to buying mackerel, remember that they MUST be
bought fresh. They do NOT keep well in shop premises.
John Burden 8:76/0
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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