Pingbull Prod Sites > New Scandinavian Cooking > Recipes by chef > Andreas Viestad > Battered mackerel with potato and beetroot chips and red coleslaw
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  • Battered mackerel with potato and beetroot chips and red coleslaw
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    By Andreas Viestad

    Battered mackerel with potato and beetroot chips and red coleslaw

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    This is a full dinner menu that requires good planning. I have chosen to batter the fish in a green herb batter consisting of dark ale, potatoes and beetroot. You should prepare the red coleslaw and the batters and cut up everything up in advance. Once you start frying everything will happen quickly. The oil required for frying needs to be able to withstand temperatures of at least 392oF. The oil’s smoke point can usually be found on the label. Rapeseed oil is eminently suitable for deep-frying because it has a smoke point of over 428oF.

    Servings: 4

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  • This is a full dinner menu that requires good planning. I have chosen to batter the fish in a green herb batter consisting of dark ale, potatoes and beetroot. You should prepare the red coleslaw and the batters and cut up everything up in advance. Once you start frying everything will happen quickly. The oil required for frying needs to be able to withstand temperatures of at least 392oF. The oil’s smoke point can usually be found on the label. Rapeseed oil is eminently suitable for deep-frying because it has a smoke point of over 428oF.

    Servings: 4

    Print Friendly
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