Boneless crispy mackerel on charcoal
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I suggest you make everyone's favorite mackerel in vkusnymi snacks smoky in nature, in the creamy, soy coating, boneless and tender inside and crispy outside - flesh! Great with any side dish, vegetables, herbs or just because!
Ingredients for Boneless crispy mackerel on charcoal
- Mackerel - 2 PCs
- Sour cream - 2 tbsp
- Soy sauce - 1 tbsp
- Vegetable oil - 1 tsp.
- Garlic powder - to taste
- Allspice - to taste
Step by step instruction of cooking Boneless crispy mackerel on charcoal
I have 2 medium size mackerel.
Mackerel slotting along the ridge on one side of the bones (not the belly cut).
Fingers to move the spinal bone to separate it from the meat and cut off the tail and head.
Remove the entrails, gills and all major bones (they separate easily).
Similarly prepare the rest of the fish.
Sour cream mixed with soy sauce, butter and Tabasco.
Mackerel wet paper towel and coat with sour cream mixture first, outside.
Then on the inside.
Sprinkle with a little garlic and pepper.
Leave to stand for 1 hour (I pressed the open ridge of the yoke with the Board).
Prepared mackerel to serve your favorite way!