Deep fried mackerel with parsley-chili pesto

Ingredients for Deep fried mackerel with parsley-chili pesto

Instructions for Deep fried mackerel with parsley-chili pesto

To prepare the Deep fried mackerel with parsley-chili pesto recipe, please follow these instructions:

The mackerel's and free them for skins and bones. Cut the fish into appropriate pieces and dry them well in paper towel.

Beignet-batter: Whisk egg yolks foamy and add water. Wheat flour, corn flour and baking powder, mix in the egg yolks a little at a time. Add salt and pepper to taste. Dough should be thick, but it must be shaping up on the fish. Heat plenty of oil in a pan or wok. Take a spoonful of dough around each piece of mackerel and FRY until batter is golden. The heat must not be so high that the fish will be burnt on the outside before the inside is tender. Drainage in fatty sucking paper or paper towel.

Parsley-chili pesto: Toast pine nuts or almonds dry in a pan together with the finely chopped chilli. Chop hvidløgsfedene and getting all the ingredients in a blender. Blend to a smooth puree and season with salt and pepper. Server the deep-fried mackerel with salad and benefit pestoen above.