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Crispy mackerel fingers (with mango salsa)
Crispy mackerel fingers (with mango salsa)
added by jonnyH

A fresh alternative to processed fish fingers and a good way to use those summer mackerel

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Prep time
  • 10 minutes (+30 standing)
Cook Time
  • 5 minutes
  • 4
  • For the mackerel:
  • 4 fresh mackerel, filleted
  • 125g cornmeal
  • 2 free range eggs, beaten
  • Tsp of chili powder
  • Salt and pepper
  • 3tsp olive oil
  • For the salsa:
  • 1 red onion, finely chopped
  • 1 medium red chili, very finely chopped
  • 1 medium ripe mango, finely chopped
  • handful of coriander, finely chopped
  • juice of 1 lime
  • 1 tbsp olive oil
  • salt and pepper to season
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Start by preparing the salsa. Combine the red onion, fresh chili, mango, lime and olive oil in a bowl. Stir in the the olive oil and season with salt and pepper. Leave to stand in the fridge for at least 30 minutes for the flavours to infuse. Then prepare the mackerel fillets. Use small fillets whole but if you have very large ones, cut them lengthways into two strips. Add the chili powder to the cornmeal and season well with salt and pepper. Dip each fillet into the egg and then dust it in the cornmeal. Fry for two minutes on each side or until golden brown. Serve with the salsa.
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