Happy Fourth of July!
I’m a little late in posting this recipe, but here goes! And it’s actually a great dish to make for the Fourth and anytime during the summer – it’s light, fresh, and delicious! This recipe is from my Grandmother Teodora, and I remember her making this all the time when I was younger. I think the olive oil and vinegar really make this recipe, which might sound odd, but I remember drizzling the olive oil and vinegar over the potatoes and fish before taking a big bite, and thinking that it was just the best thing.
There’s a great fish market next to my apartment where I got the fish below. As soon as I walked in, I saw a sign that said, “Portuguese Sardines,” and I knew I couldn’t pass it up. The sauce goes great with any fish, but if this is your first time making this, I highly suggest using the mackerel instead of the sardines (which are best grilled anyways, not fried). All of this to say is that the photos below are of sardines and not mackerel. 🙂
I hope everyone enjoys this dish!
Yields: 2-4 servings
1 1/2 cups medium yellow onion, chopped fine
2 garlic cloves, minced
2 tablespoons Italian parsley, chopped fine
1 tablespoon hot sauce or malagueta (recipe found in archives)
1/2 teaspoon mint, chopped fine
1 teaspoon seasoning salt
1/2 tablespoon white vinegar
2 tablespoons olive oil
3-4 medium potatoes, peeled and cut in half
1 cup all-purpose or corn flour
2 teaspoons salt
4 cups canola oil
1 pound mackerel, gutted and washed well
1) In a medium-sized bowl, prepare sauce by combining and mixing together onion, garlic, parsley, hot sauce, mint, seasoning salt, vinegar, and olive oil. Set aside in the fridge to keep cold.
2) Place potatoes in a medium-sized pot. Add enough cold water to cover the potatoes and add a couple of pinches of salt. Bring the water to a boil, then lower heat to medium. Cook the potatoes for approximately 15 minutes or until tender and cooked through. Set aside.
3) In a large bowl, mix together flour and salt and keep close to the stove.
4) Heat oil in a large frying pan over high heat. Once oil is sizzling, coat fish in the flour and place carefully in the pan. Repeat with the rest of the fish until all frying nicely in the pan. Fry until each side is golden brown, approximately 5-6 minutes.
5) Once each side is golden, remove from the pan, place on a plate and immediately pour the fresh sauce over the fish. Add the potatoes to your plate, and drizzle olive oil and vinegar over the potatoes, and enjoy!
Thank you, Desiree for the recipe for Molho Cru! This is exactly how my Vavao prepared the sardines and drizzed the fish and boiled potatoes with this delicious sauce as you described! Thank you, , Fairhaven, MA. email@example.com
Hi Christopher, I appreciate the comment and I hope it evoked great memories of your grandmother! This is one of my favorites. 🙂