Fried mackerel with coleslaw

Name: Fried mackerel with coleslaw
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 600 g Pointed cabbage; 200 g Carrots; 1 small onion; 3 TABLESPOONS Salad cream; 3 TABLESPOONS Whole milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Wine Vinegar; 8 TABLESPOONS Flour; 1/2 TABLESPOON ground cilantro; 1/2 TABLESPOON ground cumin; 1 TABLESPOON Chili Flakes; 8 Mackerel fillets (approx. 100 g each); 100 g clarified butter

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

600 g Pointed cabbage
200 g Carrots
1 small onion
3 TABLESPOONS Salad cream
3 TABLESPOONS Whole milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Wine Vinegar
8 TABLESPOONS Flour
1/2 TABLESPOON ground cilantro
1/2 TABLESPOON ground cumin
1 TABLESPOON Chili Flakes
8 Mackerel fillets (approx. 100 g each)
100 g clarified butter

Directions

1
For the salad, wash, clean and quarter the cabbage and cut it into thin strips from the stalk. Peel carrots and cut them into thin strips with a strip cutter. Peel and halve the onion and cut it into strips.
2
Mix cabbage, carrots, onion, salad cream and yoghurt. Season with salt, pepper and vinegar, put aside.
3
Mix flour, coriander, cumin and chilli. Season with salt and pepper. Rinse fish, dab dry and turn in the flour mixture. Heat the clarified butter in portions in a large pan.
4
Fry the fish fillets in it in portions for about 5 minutes while turning. Arrange salad and fish.