Topic: Scad on Toast(Horse Mackeral)

[gazza1960]

by product of Mackeral bashing sees the humble Scad (Horse Mackeral)
thrown back all too often or simply used as bait.
Its a tasty fish all of its own and a simply fried snack.

OF COURSE FOR OUR NON ANGLING FISH EATERS THE SCAD ISNT COMMERCIALLY AVAILABLE BUT THE MACKERAL IS FROM YOUR WET FISH MAN......



The top two are Scad,and when the Mackeral has given up feeding around dark you can supplement your catch with some sabikis with beads that light up under torch light will see the Scad willingly hook up in the dark....I mean look at the size of that eye..!!!!!



INGREDIENTS

Scad(Horse mackerel) or Mackeral
Mayonnaise
Panko Breadcrumbs
salt&pepper
Cooking Oil
Bread slices toasted



Fillet and pin bone the fish .................




or slice as Goujons...........................



Dip the Goujons in the Mayonnaise




Season with salt and pepper then being carefull roll the Goujons in the Panko Breadcrumbs




fridge for 30 mins to firm the fish fillets




Shallow fry the Goujons in hot oil for about 45 seconds each side
just so the breadcrumbs are crisp and golden...........




Once cooked drain excess oil on kitchen paper




Serve the fried Goujons on Buttered Toast with a light salad and
a blob of Mayonnaise for dipping........Lunch is served  !!!!!!

"Scad Goujons on Toast"

Enjoy

Gazza

[galina]

.................... goodness what an ugly looking fish 

and what a transformation to a gourmet lunch.   


How do you pin bone quickly and not miss a lot?  I think a lot of people are put off by finding bones in fish.  It is a fairly simple matter to lift the spine and bones out of say a cooked trout and get almost all of them.  Or with salmon fillets, because their bones are larger, but a relatively small fish with annoying small bones does not appeal so much for that reason.  How do you get around that problem, Gazza?

[gazza1960]

This is exactly that Galina....Goujon(ing) the fillets simply cuts down either side of the back bone so you remove the bones in 2 cuts......and are left with
the flesh either side.

or..... you simply cut a V shape either side of the backbone down to the skin and remove the V including the back bone this keeps the fillet whole

or......get your de boning fish tweezers out and bone the fillet.

or.......get your fresh fish counter to fillet and bone your fish for you......both Tesco and Morrisons do this for us if im feeling lazy.

[galina]

This is exactly that Galina....Goujon(ing) the fillets simply cuts down either side of the back bone so you remove the bones in 2 cuts......and are left with
the flesh either side.

or..... you simply cut a V shape either side of the backbone down to the skin and remove the V including the back bone this keeps the fillet whole

or......get your de boning fish tweezers out and bone the fillet.

or.......get your fresh fish counter to fillet and bone your fish for you......both Tesco and Morrisons do this for us if im feeling lazy.

I get it - the way you cut the pieces is away from the backbone and leaves most of the bones intact as you cut off the half fillets either side.   

Fish tweezers?  must google that - never seen those.