Fried Mackerel with Chilli Cucumbers

Crispy polenta-crusted mackerel fillets served with a spicy, lime, and tequila-marinated cucumber salad.

Dinner Seafood Spicy Fusion Mackerel

Estimated Nutrition

Calories

637.1

kcal / serving

2548.2 kcal total

Carbs

34.9g

per serving

139.6 g total

Fat

39.6g

per serving

158.4 g total

Protein

35.2g

per serving

140.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg

free-range

Fruits

piece

Lime

juice and zest

GrainsCereals

100

Polenta

null

100

Breadcrumb

fresh

Liquids

Tequila

null

NutsSeeds

tsp

Rock Salt

null

piece

Dried Chilli

null

piece

Smoked Dried Chillies

null

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

52.5

Vegetable Oil

approx 3.5 tbsp

Seafood

600

Mackerel

4 fillets of 150g each

Vegetables

piece

Cucumber

cut into long wedges

Method

Plate the cucumbers, sprinkle with remaining spices, and top with a mackerel fillet.

Grind rock salt and both types of dried chillies into a fine powder using a coffee grinder.

Toss cucumber wedges with lime juice, zest, and 5ml of the spice powder; marinate for five minutes.

Combine polenta and breadcrumbs in one bowl and beat the egg in another.

Season the mackerel fillets with salt and black pepper.

Coat each fillet in the beaten egg and then dredge thoroughly in the polenta mixture.

Fry the fillets in hot oil for 4 minutes per side until golden and opaque.

Add 25ml of tequila to the marinated cucumbers.