Mackerel warm vinegared potatoes recipe | WW TASTE
This dish features lightly smoked mackerel deep-fried in a crisp batter, served alongside warm potatoes tossed with red wine vinegar and salad onions.
Ingredients
- Canola oil, for deep frying
- 250 g lightly smoked mackerel
- 1 garlic clove, finely grated
- Sea salt and freshly ground black pepper, to taste
- For the batter:
- 1⁄2 cup ice-cold water
- 1 free-range egg
- 50 g flour, sifted
- For the warm vinegared potatoes:
- 500 g Nicola or Mediterranean potatoes
- 1 x 75 g sachet salad onions, trimmed and chopped
- 4 T red wine vinegar
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