Season to taste. Add the mackerel and serve garnished with eggs.
In large bowl mix drained can of mackerel, eggs, onion and flour.
Hand mix; well.
Preheat frying pan.
Add oil.
Using a large spoon, place mixture into frying pan and press lightly.
Cook on both sides until golden brown.
Mix mackerel, onion, tuna, Parmesan cheese, mayonnaise,
Melt soft margarine and saute onion, garlic and scotch bonnet pepper.
Add coconut cream and simmer for 8 minutes.
Add mackerel in tomato sauce and cook for 3 minutes.
Serve hot with boiled dumpling and boiled green bananas.
Place mackerel in a mixing bowl, and break into small chunks. Mix in garlic, tomato paste, and oil. Season with basil and salt and pepper. Stir in tomatoes, cucumber, and onion. Serve mixture on a bed of lettuce leaves.
Flake mackerel. Add crumbs, milk, relish, eggs, salt and butter. Mix well.
Pack into greased loaf pan.
Set in shallow pan of hot water and bake at 350\u00b0 for about 30 minutes.
Mix white sauce.
Remove any bones from mackerel fillets, tweezers help.
Mix the oats (larger flakes work best) and linseeds thoroughly in a bowl that you can dip the mackerel fillets into.
Beat the egg, and dredge the mackerel through to coat.
Dredge the egg coated mackerel fillets through the oat/seed mix to coat evenly.
Lay skin side down on a baking tray (pre-oiled or non-stick).
Bake in a pre-heated oven at 220C for 10-15 minutes, until the fish are just cooked through, and the oats/seeds slightly crunchy.
Serve.
f the salt from the mackerel, soak in water overnight or
Cook the rice in 3/4 cup of salted water. Bring to a boil, turn down the heat, cover and simmer for 20 mins. Soft-boil the eggs for 6-7 mins in boiling water. Remove and rinse under cold water.
Heat the oil in a frying pan and fry the rice for about 10 mins. Add the curry powder and after 5 mins mix in the green onions and season to taste. Peel and halve the eggs and gently mix them with the rice and mackerel fillets.
Drain juice from mackerel into a bowl.
Debone mackerel under slow running water and drain. Break up mackerel into bowl of juice, add the egg and crackers, mix well. Shape into eight patties. Cook in a well buttered skillet and top with a pat of butter on uncooked side. Brown on both sides.
1. Layer the Vegetables on a baking tray, season with salt and pepper and
drizzle with olive oil.
2. Mix together the herbs, olive oil, ginger and garlic and add a pinch of salt.
3. Make 4 slits into the mackerel on each side and squish the herb mixture into
the gaps as well as the cavity. Place the Mackerel on top of the Vegetables and
cover with foil.
4. This can now be left to marinate for a while in the Fridge.
5. When it's supper time bake this slowly in the oven (175degrees) for 1 hour.
ook another 5 minutes. Add mackerel in tomato sauce; season with
about 5 minutes.
Stir mackerel pieces into the pot. Pour
Mix all ingredients together.
Form into patties.
If too moist, add more meal; if too dry, add a little juice off mackerel. Fry in hot oil until a golden brown on both sides.
kin and bones from the mackerel and break the flesh into
he flesh side of the mackerel fillets with the paste and
re well combined. If you can not find neri goma, you
Cook celery and onion in 2 tablespoons water, covered, until tender, 5 to 7 minutes.
Combine with next 4 ingredients, 3/4 teaspoon salt and 1/8 teaspoon pepper.
Turn into a 2-quart casserole. Bake at 350\u00b0 for 30 minutes.
Top with cheese.
Bake 5 minutes.
Makes 6 to 8 servings.
rease.
Mash together the mackerel, tuna, and hominy in a
Place the garlic, spices, parsley, lemon peel and juice, and oil in a small bowl; mix well. Make 3-4 deep diagonal cuts on the skin side of each mackerel fillet. Rub 1/2 the chermoula on both sides of each fillet. Let stand for 10 mins to marinate.
Heat a grill pan on high heat until smoking. Cook mackerel for 5 mins, turning once until browned and cooked through. Cook in batches if necessary. Top with the remaining chermoula during cooking. Serve immediately with couscous.