- 2 cups sunflower oil
- 6 medium-sized potatoes, peeled and cut into shoestring pieces
- Sea salt and freshly ground black pepper
- 2 T olive oil
- 4 mackerel fillets
- For the balsamic mayonnaise
- 1/2 cup basic mayonnaise
- 3 T balsamic vinegar
To make the shoestring potatoes, peel the spuds then slice off the tops and bottoms. Lay the potatoes on one of the flat sides and cut into very thin slices. Now cut the slices into matchsticks.
Toss the matchsticks in paper towel to dry them out a bit and blot off the excess starch. Heat the sunflower oil in a medium-sized saucepan until hot. Place the matchsticks carefully into the hot oil. (Add some rosemary to the hot oil for the last 25 seconds for fabulous flavour).
Fry until golden brown, then remove using a slotted spoon and season to taste.
To make the mackeral: Heat the olive oil until hot, then place the fillets, skin side down, onto the surface of the pan. Fry for 1½ minutes, then flip and repeat.
Season to taste and serve with the balsamic mayonnaise and crispy shoestring fries.
Per serving: 5427 kJ, 16 g protein, 133 g fat, 12.5 g carbs
Cook's note: find a good recipe for basic mayonnaise in your recipe for Classic chicken sandwich with home-made mayonnaise
You can also use hake or kingklip fillets in this recipe, but cook for a little longer. You can dust the fillets with a little flour and some seasonings prior to frying for extra flavour and a slightly crunchy texture while locking in moisture.