Receipt from godfisk.no which is a part of the Norwegian Seafood Council - Photo by Norwegian Seafood Council
Approach
- Cut mackerel into strips.
- Mix flour, salt and pepper in a wide bowl.
- Whisk together egg whites with a little salt in a bowl.
- Have crushed crispbread in a third wide bowl.
- Turn the fish strips first in the flour mixture, then in the egg white, and finally in the crispbread.
- Fry the breaded fish strips in liquid margarine in a hot frying pan until golden brown, approx. 4 minutes on each side.
- Place the fried fish sticks on paper towels.
Remulade
- Finely chop anchovies, capers and pickles, and mix well with mayonnaise and crème fraîche.
- Season with lemon juice, sugar, salt and pepper.
Serve mackerel sticks with remoulade and lemon boats next to it.
Ingredients
Servings
- 1mackerel fillets, without skin and bones
- 1tablespoons wheat flour
- 25tsp salt
- 13tsp pepper
- 75egg whites
- 5dl crispbread, coarse
- margarine, liquid
Remulade
- 25piece anchovy fillet
- 75tbsp capers
- 75tbsp pickles
- 5g mayonnaise
- 75tablespoons fresh cream
- lemon juice
- sugar
- salt and pepper
Serve with
- lemon boats
