Crispy Mackerel Tail With Grilled Polenta

  • Difficulty: Medium
  • 25 minutes
  • 3 servings

These crispy mackerel tails can be seen as a fishy version of the ever-present chicken drumsticks. They’re even tastier. Before panko-coating and frying them, rub them with a nutmeg-based mixture. And let’s make things even tastier by serving them with grilled polenta and a dill-flavored vinaigrette.

Ingredients Needed for Crispy Mackerel Tail With Grilled Polenta

    1 teaspoon nutmeg
    1 teaspoon garlic powder
    6 mackerel tails
    2 whisked eggs
    polenta, cut into 3-4-inch round forms
    1 tablespoon olive oil
    1 teaspoon balsamic vinegar
    1 teaspoon spring onion, finely chopped
    1 teaspoon fresh dill, chopped
    1 teaspoon lemon juice

How to Make Crispy Mackerel Tail With Grilled Polenta

  1. Add the nutmeg and garlic powder to a small bowl. Season with salt and pepper and mix.
  2. Add the mackerel tails on the work surface, coat and rub them with the spice mixture.
  3. Coat the mackerel tails with whisked egg and panko.
  4. Fill a small to medium pot with vegetable oil and heat it over medium-high heat. Fry for 6 minutes, then transfer to a plate on paper towels.
  5. Heat 1 teaspoon of vegetable oil in a grill pan over low-medium heat. Grill the polenta discs for 4 minutes.
  6. Add the olive oil, balsamic vinegar, spring onion, dill, and lemon juice to small ball. Mix until even.
  7. Serve the mackerel tails and grill polenta discs drizzled with dressing.

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