Crispy-skinned Mackerel Fillet with Smashed Baby Yukon Gold Potatoes

35 min
Medium

1 serving

🐟

1

Mackerel Fillet

🥔

280 g

Baby Yukon Gold Potatoes

🧂

1 pinch

Sea Salt And Chives

🍶

30 ml

Pretend Aioli

Preparation Steps

  1. Step 1/3

    Boil potatoes until a knife can easily pierce through the thickest part.

  2. Step 2/3

    Drain, let cool slightly, then gently smash with your palm, bottom of measuring cup, spatula, etc.

  3. Step 3/3

    Cook in oil in a super hot pan over med-high heat until the skin and potatoes are golden and crispy on both sides.

Composition

Ingredients

Types

Fish, Vegetables, Spices, Sauces

Ingredients

Mackerel fillet, Baby Yukon gold potatoes, Sea salt and chives, Pretend aioli

Allergens

Fish

Dietetics

Dietary regimen

Pescatarian

Calories

to inform

Macro nutrients

to inform

Nutritional Information

Minerals

to inform

Vitamins

to inform

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

3 steps

Equipments

Utensils

Knife, Measuring cup, Spatula

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner

Origin

Source

Platform

to inform

Original Creator

to inform

Origin

Cuisine

American

Geographic

to inform

Various

Aspect

Texture

Crispy

Flavors

Salty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Covered), fridge : 2-3 days (Covered), freezer : 1 month (In airtight container)