Tring Brewery - Beer and Chilli Devilled Mackeral

INSTRUCTIONS

Score each fish at approx. 1cm intervals down each flank and to the bone. Place the fish in a close fitting dish. Place all the remaining ingredients in a small bowl and mix thoroughly. Pour over the fish and leave to marinade overnight in the fridge.

Drain the marinade from the fish and place in a small saucepan. Bring to the boil and reduce until it starts to thicken and caramelise. Take off the heat and allow to cool to room temperature. Pour the reduced marinade over the fish and coat each fish, working the marinade into the cuts on the flanks.

Place the fish under a hot grill for 5 – 7 minutes on each side. Serve with a peppery salad such as watercress and rocket. Yum!


		Beer and Chilli Devilled Mackeral
		Use a light beer such as our Blonde or Side Pocket for a Toad. Serve with a watercress and rocket salad.
		INGREDIENTS (serves 4) 4 whole mackerel, cleaned and gutted 1⁄2 pint light coloured ale 2 tbs sugar 3 tbs tomato ketchup 1⁄2 tsp chilli powder 1⁄2 tsp salt 1⁄2 tsp freshly ground pepper 1 fat garlic clove (finely grated)		INSTRUCTIONS Score each fish at approx. 1cm intervals down each flank and to the bone. Place the fish in a close fitting dish. Place all the remaining ingredients in a small bowl and mix thoroughly. Pour over the fish and leave to marinade overnight in the fridge. Drain the marinade from the fish and place in a small saucepan. Bring to the boil and reduce until it starts to thicken and caramelise. Take off the heat and allow to cool to room temperature. Pour the reduced marinade over the fish and coat each fish, working the marinade into the cuts on the flanks. Place the fish under a hot grill for 5 – 7 minutes on each side. Serve with a peppery salad such as watercress and rocket. Yum!