2 Whole Mackerel
4-5 tablespoons of plain Flour
120ml of Sunflower Oil
For the filling:
Mackerel meat finely chopped
1 small chopped Onion
2 teaspoons of Pine Nuts
2 teaspoons of Currants
3 chopped stems of Parsley Leaf
2 chopped stems of Dill
4 tablespoon Extra Virgin Olive Oil
Pinch of Salt
Pinch of Pepper
Pinch of Cinnamon
How to prepare
This recipe makes 2 servings.
Remove and discard the heads and tails of the fish.
Use a sharp knife to slice the bottom part of the fish, remove the guts and discard.
Butterfly the fish taking care not to separate the two parts.
Remove all the bones and separate the fish meat to use in the filling.
Lightly fry the onion and pine nuts in olive oil for 2-3 minutes.
Add the rest of the filling ingredients reduce the heat, fry for 2-3 minutes until the fish is cooked.
Immediately turn off the heat and allow the mixture to cool down.
Fill the mackerel skins using a teaspoon and to prevent them from bursting use string to tie them in three places.
Heat the oil until it is hot, dust the fish in flour and fry on both sides turning them carefully.
Once cooked place them on kitchen paper to remove any excess oil
Remove the string and serve with wedges of lemon.
The Turkish name for this dish is Uskumru Dolması
Bodrum from the Sea
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