Marinated fried mackerel

Marinated fried mackerel

Sgombro in carpione

By
From
Simple Cooking
Serves
4
Photographer
Alastair Hendy

A flavoursome fish packed with healthy oils, mackerel is not appreciated as much as it ought to be – while many people love it, others are indifferent, but cooked and marinated this way, the fish assumes another dimension, which should please everybody.

Ingredients

Quantity Ingredient
4 large fresh mackerel, filleted
plain flour, to dust
salt and pepper
olive oil, for shallow-frying

Marinade

Quantity Ingredient
2 large onions, finely sliced
100ml olive oil
30g caster sugar
100ml white wine vinegar
1 bunch mint

Method

  1. Dip the mackerel fillets in seasoned flour, and shake off the surplus. Pour enough olive oil into a large frying pan to cover the base generously and heat until it sizzles. Fry the fish fillets until golden on each side, about 5–7 minutes, depending on size. Set aside to cool.
  2. Prepare the marinade by frying the onions in the olive oil until soft, about 5–7 minutes. Add the sugar, vinegar and mint leaves and season well.
  3. Make layers of fish fillets in a ceramic container, interspersing them with onion and herbs. Pour the remaining juice over the top and refrigerate.
  4. Serve the next day with some hot boiled potatoes. Alternatively, cut the fillets into slivers and add to a simple green salad.

Leftovers

  • Leftover mackerel fillets will keep for a few days in the fridge and can be used to make a pâté, so long as you remove all the tiny bones. Process to a cream in a blender or processor, and serve spread on crostini.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
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