• 4 mackerel
• 1 onion
• 1 red onion
• ½ bunch parsley
• ¼ bunch mint
• ½ bunch dill
• 1 bunch rocket
• 1 iceberg lettuce
• 1 lemon
• 50g pine nuts
• 50g currants
• 1 tsp black pepper
• 2 tsp coriander
• 1 tsp salt
• 20g flour
• 2 eggs
• 20g bread crumbs
• 1½ cups olive oil
1. Snip under the heads of the mackerel with kitchen scissors and remove the gut. Clean the fish in running water.
2. Fold over the tail in both directions to break the bone. Massage the fish all over so that the flesh separates from the skin. Then pressing the palms on the fish roll it until the bone separates from the flesh, remove the bones through the fishes’ throats, careful not to tear the skin.
3. Now work the flesh out of the mackerel out through the throat, again taking care not to spoil the shape of the fish. Pick off any flesh left on the bone and place on a plate with the rest of the chopped flesh.
4. Remove the fish fins with scissors.
5. Place the currants in a bowl of water to soak.
6. Chop 1 onion finely. Heat ½ cup of oil in a frying pan.
7. Sauté the pine nuts until lightly toasted, add the onion and continue to sauté until the onion softens.
8. Add the fish flesh and sauté for another couple of minutes.
9. Add the drained currants.
10. Season with salt, pepper and 2 coriander then remove the pan from the heat.
11. Chop the parsley, dill and ½ mint and add to the cooked fish mixture.
12. Using a teaspoon stuff the mackerel skins with this mixture.
13. Then coat the fish first in the flour, the beaten egg and then the breadcrumbs.
14. Fry the fish in the cup of olive oil.
15. Cut into slices before serving – this classic Ottoman dish is often served cold with salad.