2 Mackerel, (you can find it in the frozen section at the super markets)
4-5 tbsp flour, all purpose 1/2 cup olive oil
4 tbsp extra virgin olive oil
1 small onion, ped
2 tsp pine nuts fish sh meat (inside of Mackerels)
2 tsp currants
3 stal parsley, washed, chopped
2 stalk of dill, washed, chopped inch of cinnamon
First, cut the mackerel’s head & tail and discard. Slightly rub the fish with palm of your hand, so that the meat and the bone should separate from the skin. Also, break off the bone from the tail side. Unplug the bone from the top. Push the meat and bone outward from the tail. Discard the guts. Separate and discard the bones from the fish meat. Finely chop the meat portion
To prepare the stuffing; saute the onion and pine nuts with olive oil for about 2-3 minutes. Add the rest of the filling into the pot. Turn the heat of when the fish meat is cooked. It takes only for about 2-3 minutes. Let it cool down.
Stuff the skin of mackerel with the filling by using a teaspoon. The skin may burst during frying. To prevent this, tie the mackerel at three points with the string.
Dust the fishes with the flour. Heat up the olive oil in medium frying pan. Fry each side, turn them gently. Place on a paper towel to soak up any extra oil. Cut off the strings. Serve the stuffed mackerel with lemon wedges.
*Dolma is a Turkish word means stuffed in English:).