Skewers of mackerel are not often cooked, but in vain: the tender fatty meat of this fish is ideal for frying on the grill. Pre marinate the fish, as they would with meat, and let stand in a cold place for 48 hours.
- 3-4 onion heads
- 2-3 cloves of garlic
- 3 medium sized mackerels
- 100 ml of vegetable oil
- 2-3 tomatoes
- 1 lemon or 1 tbsp. spoon of vinegar
- seasoning for fish
- 1 teaspoon sugar
- 1 tbsp. spoon of salt
STEP-BY-STEP COOKING RECIPE
Cut onions into rings, garlic into slices.
Cut the fish: cut the tail, fins and head. Make an incision along the ridge, to the abdomen, take out the ridge, remove the insides and small bones. Rinse and dry thoroughly.
Put the onions in a large pickling bowl. Cut the fish across into thick slices and lay on top of the onion with the skin down, revealing each piece as a book. Sprinkle each layer of fish with salt, sugar, and seasoning for the fish. Add garlic cloves to the fish, pour with vinegar (lemon juice) and vegetable oil.
Cover the fish and refrigerate for 2 days.
Then wash the fish, dry and string on skewers, alternating with mugs of tomato and onion. Fry on the grill for 5 minutes, turning over a couple of times.
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Table of weights and measures
Illustrations to the material: LLC Publishing House Gastronom
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