Mackerel Sandwiches Recipe
Fish and bread is one of the most special street flavors of Turkish cuisine. It is such a simple yet delicious dish. In short, it is obtained by placing the grilled fish between the crispy sandwich bread and seasoning it with a salad prepared according to the taste of the cook and/or the eater.
It is not difficult to make fish bread at home. The hardest part is getting the fish fillet. If you get it done at the fish store, it's easy too. I also wanted to show you how to fillet fish at home just in case. There is no need to remove the skin of the mackerel, as it has a very, very thin skin that never bothers you when it is cooked. But if you use a fish with scales, do not forget to remove the scales by peeling them from the opposite direction. I will say at the end what I should have said at the beginning; you can use any meaty fish you want.
The salad you use in your fish bread is entirely up to you. I love parsley onion salad in sandwiches like this. When I have some tomatoes to take the dryness and add a little bit of wetness, I'm ok. But those who do not like onions may change the salad of course. You can make any cahnges you want. You don't need is it's ok to use every ingredient. If you like it, it's ok to use.
You can fry the fish in oil in a pan, or cook it on a home grill or even in a toaster. Since the fish cooked in the oven, like sea bream, will be cooked in its own juice and steamed, it will not be very successful, but if you have to, you can use it as well.
The best thing about homemade fish bread is that you can stuff it with fish. The most uncomfortable thing among store bought fish and breads is that the ingredients are lined up in the front and the back sides are empty. It is a great disappointment to be alone with dry bread towards the end, after enjoying the first bites. When you fill the bread yourself, you do not experience such annoying things.
Enjoy the recipe...
Ingredients
- 4 mackerels,
- 4 sandwich buns,
- 1 onion,
- 2 handfuls of parsley,
- 1 teaspoon of sumac,
- Salt,
- Olive oil,
- 15-20 cherry tomatoes.
Preparation
- Remove the heads and fillings of the mackerels,
- Grasp the bone and pull it apart,
- Remove the fishbones by pulling them with tweezers,
- Cut to get two fillets of one fish,
- Heat a few tablespoons of olive oil in a wide pan,
- Place the fillets in the pan and sprinkle salt on them,
- Fry both sides,
- While the fish is frying, cut the onion in half moon shape,
- Sprinkle salt and sumac over and rub with your hand,
- Add the chopped parsley and mix well,
- Place the fish in two fillets between sandwich breads,
- Divide the onion salad into the breads,
- Slice the tomatoes and place them between the sandwich breads.
Enjoy your meal...