Boneless crispy mackerel on charcoal

Description

I suggest you make everyone's favorite mackerel in vkusnymi snacks smoky in nature, in the creamy, soy coating, boneless and tender inside and crispy outside - flesh! Great with any side dish, vegetables, herbs or just because!

Ingredients

Mackerel

2 piece
Sour cream

2 Tbsp
Soy sauce

1 Tbsp
Vegetable oil

1 tsp
Tabasco
Garlic powder
Allspice

Cooking

I have 2 medium size mackerel.

Mackerel slotting along the ridge on one side of the bones (not the belly cut).

Fingers to move the spinal bone to separate it from the meat and cut off the tail and head.

Remove the entrails, gills and all major bones (they separate easily). Rinse fish.

Similarly prepare the rest of the fish.

Sour cream mixed with soy sauce, butter and Tabasco.

Mackerel wet paper towel and coat with sour cream mixture first, outside.

Then on the inside. Sprinkle with a little garlic and pepper. Leave to stand for 1 hour (I pressed the open ridge of the yoke with the Board).

Before frying again lubricate the sour cream mixture inside the pre-pouring out the resulting liquid. Fry inside grille grill, oiled, on the coals. Fry don't need long, and then dry this delicate fish! As soon as crisp - ready!