Preparation Time: 15 minutes
Cooking Time: 15 minutes
Difficulty: Easy
Servings: 1
Cost: Low

Ingredients

– 1 fennel
– 2 eggs
– All-purpose flour, as needed
– Breadcrumbs, as needed
– 50g Pecorino cheese
– Parsley, as needed
– 1 tablespoon pitted black olives
– 1 tablespoon capers
– 1 can Delicius mackerel fillets in olive oil
– Fennel fronds, as needed
– Olive oil, as needed
– Salt, as needed
– Pepper, as needed
– 500 ml vegetable oil for frying

Tips

– You can replace the olive and caper crumble with coarsely chopped toasted almonds.

– You can substitute Pecorino cheese with Parmigiano Reggiano.

Preparation

1. Slice the Fennel: Cut the fennel into slices about 5-6 mm thick, ensuring each slice stays intact at the base.
2. Prepare the Breadcrumb Mixture: In a bowl, mix the breadcrumbs with cheese, chopped parsley, and a tablespoon of olive oil. Season with a pinch of salt and pepper.
3. Coat the Fennel: Dredge each fennel slice in flour, then dip in beaten eggs, and finally coat with the breadcrumb mixture.
4. Fry the Fennel: Heat vegetable oil in a pan and fry the fennel cutlets until golden brown. Drain on paper towels to remove excess oil.
5. Make the Crumble: Place the olives and capers on a plate without overlapping. Microwave on high power for 2 minutes until dried. Coarsely chop.
6. Assemble the Dish: Arrange the fennel cutlets on a plate, top with mackerel fillets, and garnish with the olive-caper crumble and some fennel fronds.

Enjoy your fennel cutlets with mackerel fillets and a delightful olive-caper crumble!

Delicius

mackerel 

recipe

cutlets