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Goujons of Mackerel with Garlic Mayonnaise

(for 4)


4 Filleted Mackerel
1 Beaten egg
175g (6 oz.) Fresh Breadcrumbs

2 Egg yolks
2 crushed or finely chopped cloves Garlic
300 ml (10 oz.) Olive Oil (not extra virgin)

Seasonings

Mix the garlic with the egg yolks and dribble in the oil beating all the time to make the sauce.
Season this with salt and pepper and a teaspoon of vinegar.

Lay your fillets on a board and cut into fingers along the length.
(If you are careful doing this you can cut out all the bones and make yourself popular with the diners.)

Dip these in egg and then in the breadcrumbs.
(If you have some fresh herbs in the garden mix some chopped herbs with the crumbs)

Fry these in batches in olive oil until brown on all sides and cooked through.

Serve with the sauce on the side.




September 4, 2006 01:07 PM | 0 Comments
  Martin Dwyer
Consultant Chef