INGREDIENTS
4
fresh headless mackerel or herring
2 egg whites, lightly beaten
Plain flour
Oats
virgin olive oil for shallow frying
SALAD:
2 oranges, peeled & cut into segments
1 x 75g bag Somerfield watercress
1 small onion, finely sliced
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METHOD
1. Open
out the mackerel and press along its back to release the bone, carefully
pull the bone out, checking you've removed all of the bones.
2. Dip each mackerel in the flour, then the egg white and finally
the oats.
3. Gently fry in the oil for 7-8 minutes each side until the oats
are golden and the fish cooked.
4. Mix together the oranges, onion and watercress, drizzle with
a little olive oil and serve with the mackerel.
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