| 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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