Yes, the mackerel really takes 3 minutes to cook. Therefore, I really want to share this recipe with you. The fish is just delicious! And if you serve boiled potatoes to her (now a young one has just gone), then it will be generally excellent!
Ingredients:
mackerel
salt
water
onion peel
spice
onion
vegetable oil
* liquid smoke optional
So, we need a lot of onion skins - about 2 handfuls, even more. Put it in a saucepan, fill it with warm water and leave for 15 minutes.
How much water to add? It all depends on the size of the mackerel. There should be enough water so that if you put mackerel in a saucepan, the water completely covers it.
While the husk is soaking, it's time to tackle the mackerel. We clean-my-gut the fish. We remove the head. If you cut the fish before it is completely thawed, then do it in advance. The mackerel should be completely thawed by the time of cooking.
Now we put a pot of onion peels on the stove and add 5 tablespoons of salt to 1 liter of water. As soon as it boils, put the whole mackerel there. If you want to cook 2 or 3 fish at once, then cook them in turn, all together is not necessary.
As soon as the brine boils again, cook the mackerel for exactly 3 minutes! If your fish is large, then you can cook a little longer - 4-5 minutes, but not more. Otherwise, it will be digested and it will turn out completely different.
We take the fish out of the brine, cool it a little and rub it with spices - I only use black ground pepper.
As soon as the mackerel has cooled, cut into pieces, add onions and vegetable oil to it. You can serve it immediately, or you can let the fish stand in the refrigerator for a while - it will be even tastier with oil and onions.
Mackerel turns out to be very tasty, smoked in appearance. And if you add more liquid smoke, then you can't tell it at all from the fish from the smokehouse. The recipe is very good, I recommend it to everyone!
Read also: How I fry the fish so it doesn't fall apart. My culinary trick
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