Mackerel goujons and sweet potato wedges are a delicious alternative to the great British institution that is Fish and Chips.
And they are surprisingly quick and easy to make.
I don’t have a deep fat fryer so used my good old wok, which was perfect.
As I was frying everything in the wok I started with the sweet potato so that it wasn’t flavoured by the mackerel.
I used white and orange sweet potato cut into wedge shapes.
They were par boiled first for about 5 minutes before deep frying them in sunflower oil until the outside crisped.
To make the mackerel goujons I used four mackerel fillets that were sliced down the middle and then cut in half again … the skin was left on.
I used a shop bought packet of tempura batter from Sainsbury’s (although there are loads of recipes if you google it) so all I needed to do was chill a can of beer (you can use fizzy mineral water or tonic water instead) to add to the mix. Super easy.
I didn’t dry the fish off or use an egg. The batter was perfect just to dip the fish goujons into and put straight into the boiling oil.
I even dipped half of them in some breadcrumbs as well. Then they just get friend until they turn a golden brown.
Pair with some green pea sprouts …
and a tomato and onion salad …
and you have the perfect quick and easy meal for when friends and family gather together to celebrate life, sport, milestones and friendship.
I was asked by Betfair to take part in the Cricket World Cup Recipe challenge.