This is a South African Good Friday dish made with smoked mackerel fillets that are lightly battered. Traditionally it’s served with vinegared potatoes, but works just as well with fish. This is a staple in my household. I add minced chilli to my version; but this can be omitted with no detriment to the dish.
Prep time 20 minutes/Cook time 15 minutes/Serves 2
Ingredients:
Rapeseed (Canola) oil, for deep frying
250g (9 oz) lightly-smoked mackerel
1 garlic clove, finely grated
Sea salt and freshly ground black pepper, to taste
