Mackerel Soused And Fried Recipes

Steps:

• Put the vinegar, 300ml water, carrot, red onion, allspice berries, peppercorns, cloves, sugar and 1 tsp salt in a pan and bring to the boil. Gently simmer for 10 mins until the carrot is just cooked, then take off the heat and allow to cool slightly.
• Lay the mackerel fillets, flesh-side down, in a shallow dish and pour the sousing liquid on top, allow everything to cool, then cover with cling film and place in the fridge for 24 hrs.
• The following day, drain the mackerel fillets from the liquid and cut into slices. Toast the rye bread, then pile a few mackerel slices on top with a dollop of crème fraîche and a scattering of capers, chopped red onion and chives.

Steps:

• Cut each fillet into 6 pieces.
• Put in a baking dish in a single layer.
• Sprinkle with onion.
• Add mustard seed, celery seed, turmeric, salt, vinegar, and water.
• Cover the dish.
• Bake in a preheated 350F oven for 30 minutes.
• Serve hot or cold.
• I keep any leftovers in a covered glass dish in the fridge.

Steps:

• place the fish in all the other ingredients and leave to soak overnight.
• Remove fish and let it dry off for about 1 hour.
• roll fish in either flour, beaten egg or breadcrumbs and fry.