recipelink.com Chat Room Recipe Swap - 2001-01-28
From: Ingrid.F,.Norway

Marinated Mackerel

3-4 mackerels or same amount of other oily fish. I often use herring or char .
4 Tbs. flour
2 tsp. salt
1/2 tsp. pepper
Margarine or oil for frying (Very little)

1 cup of plain vinegar (5%)
1 1/2 cup water
1 cup sugar
2-3 bay leaves
2 T whole black peppercorns
1 – 2 onions sliced

Fillet fish, remove bones, remove scales but you may keep skin. Pat dry on a paper towel.
Put flour, salt and pepper in a plastic bag, shake well, add fish fillet and shake so they are completely covered with a thin coating of seasoned flour.

Heat skillet, add magarine and fry fish on both sides until nicely browned. Medium high heat.
(You may omit flour, just use salt and pepper and fry without margarine on slow heat on a nonstick skillet for a lighter variety).

Mix water, vinegar, sugar and spices, stir until the sugar is dissolved. Taste! If your vinegar is stronger than 5%, you may have to add water, if it is weaker, you may have to add more.

Layer fish and onion in a glass or ceramic bowl . (NOT METAL!!) Cover with marinade. Let the flavors mix for a couple of hours. Any bones you forgot to cut out will be so soft you can’t find them.

Serve with bread or small hot plain potatoes, with pickled beets and a dollop of plain yogurt or sour cream. Cucumbers with fresh dill maybe. Iceberg lettuce.

My favorite lunch-sandwich. Dark bread, lettuce, fillet of fish, a fresh onion ring or two.