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Fried harissa mackerel buns with chimichurri

Crisp, golden harissa mackerel nestled in toasted roll buns.
Bright lemony cabbage and garlicky mint chimichurri cut the richness.
Juicy, herby, and messy-good with every bite.

dinner ⏱ 30 min 560 kcal / portion 45.0 g carbs / portion (estimated) eggfishglutenmilkmustardsoy 🔗 Original source

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Fried harissa mackerel buns with chimichurri
v4 · rb0e705f985 20260727Z1751 19.7 ml olive oil 2 tsp harissa 2 pieces mackerel fillet 2 pieces roll 2 tbsp mayonnaise bash garlic dried mint oregano and fine sea salt into a paste bash in fresh herbs and white wine vinegar until herbs break down to a mulch 🌀 stir through olive oil to finish the chimichurri 🌀 mix cabbage with lemon juice 🍳 ⏱ 3 min fry harissa and mackerel skin side down until crisp and golden 🍽 spread remaining harissa on the mackerel on the tray 🍳 fry buns cut side down for 90 seconds until toasted and soaked 🍽 spread mayonnaise and chimichurri evenly across toasted buns 🔪 cut mackerel fillets in half widthways and stack two halves into each bun 🍽 stack cabbage on top of each bun and serve Harissa Mackerel Buns 🎉 1 piece garlic ½ tsp mint ½ tsp oregano sea salt to taste 25 g parsley 25 g coriander ½ tsp white wine vinegar 50 g cabbage 2 tsp lemon juice garlic, mint, oregano, sea salt parsley, coriander, white wine vinegar 15 ml olive oil cabbage, lemon juice 5 ml half · 1 tsp rest · 1 tsp mayonnaise
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Preparation steps

  1. bash garlic dried mint oregano and fine sea salt into a paste
  2. bash in fresh herbs and white wine vinegar until herbs break down to a mulch
  3. stir through olive oil to finish the chimichurri
  4. mix cabbage with lemon juice
  5. fry harissa and mackerel skin side down until crisp and golden for 3 minutes
  6. spread remaining harissa on the mackerel on the tray
  7. fry buns cut side down for 90 seconds until toasted and soaked
  8. spread mayonnaise and chimichurri evenly across toasted buns
  9. cut mackerel fillets in half widthways and stack two halves into each bun
  10. stack cabbage on top of each bun and serve

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