Recipe Ingredient
- Bergedil:
- 2nos U.S. Russet potatoes (about 400g), peeled
- 2-4 slices Mackerel (about 400g)
- 6 shallots, diced
- 50g cilantro, minced
- black pepper, to taste
- salt, to taste
- 1/2 tsp chili powder, optional
- 1 gg, beaten
- Batter:
- 2 eggs, beaten
- 1 tsp cornstarch
- 1-2 cups cooking oil, for frying
Instructions
- Season fish with 1⁄2 teaspoon of salt to taste for about 15 minutes, then lightly dust with 1 teaspoon of cornstarch.
- Fry mackerel slices on both sides until just cooked, then allow to cool. Remove bones, flake the flesh and set aside.
- Cut peeled potatoes into one-centimetre cubes. Wash off starch with water. Boil potatoes in about 2 cups of water and 1⁄2 teaspoon of salt to taste for about 10 minutes until fluffy but firm. Drain off excess water, then allow the potatoes to cool completely.
- Stir together all the bergedil ingredients until combined, being careful to only lightly mash the fish and potatoes. Gather a handful of mashed ingredients, make into a ball then press down into a patty.
- Heat oil in a fryer to medium high. Beat the eggs with cornstarch until combined. Dip the bergedil into the batter, then fry until light golden and crispy. Serve immediately as a side dish with sweet chilli sauce or mayonnaise.
