Mackerel with “bolo” on a skillet

Chicharro com bolo na sertã >>


Ingredients:

• Boiling water 1L
• Corn Flour 2 Cups
• Pinch of Salt
• 4 - 5 Mackerel
  

STEPS:

1. Pour the boiling water over the corn flour, add a pinch of salt and mix well. After it has cooled down add a couple handfuls of all-purpose flour and work the dough with the hands.
2. Then wet your hands, take a ball of dough, roughly the size of an orange and flatten it in your hands. On a cloth sprinkle some flour , place the dough, sprinkle a little more flour on top, fold the cloth over the dough and flatten it some more - it should end up roughly the thickness of a finger.
3. Place the dough on something flat and cook it on the stove in a skillet or another flat surface. It’s ready when medium to dark golden on both sides.
4. With the fish already cleaned rub some coarse salt, roll it on the corn flour and shake off the excess. Place it on its side in a skillet or other flat hot surface. Start at higher temperature then lower slightly.
5. The sauce is prepared with 1/2 medium size onion, 1 tsp garlic, 1 tbsp finely chopped parsley, 1 tbsp hot sauce, 1 pinch of salt, 1 cup of white vinegar, 1/4- 1/2 cup of water, 1/2 cup of olive oil and 3-4 tbsp of red wine. Mix Well.
6. Serve with pickled onion, olives and boiled red-skinned potatoes with the skin on.

- Ready to serve.