Mark Moriarty’s recipe for crispy-skin mackerel with gooseberries – The Irish Times
Keeping the skin crisp on the fish will be easy when you follow my tip
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Ingredients
- 50ml elderflower cordial
- 100ml white wine vinegar
- 3tbs good quality olive oil
- Handful fresh gooseberries
- 2 mackerel (ask your fishmonger to debone)
- 3tbs porridge oats
- 2tbs vegetable oil
- Sea salt
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