6 cans of mackerel in rapeseed oil
4 sweet potatoes
100 g capers
1/2 l oil for deep frying
2 red onions, finely chopped
2 cloves garlic, finely chopped
2 dl. apple juice
50 g brown sugar
1/2 tsp. smoked paprika
3/4 dl. tamarind or soy sauce
1 dl. whiskey
1 tbsp. tabasco sauce
1 dl. ketchup
This is how you do it
Wash the potatoes and cut them to wedges lengthwise, mix in oil and sprinkle with sea salt.
Turn on the oven at 200 degrees and fry them on baking paper until tender and golden, about 35-40 minutes.
Heat the oil and fry the capers until they are crisp, let them rest on a paper towel.
Drain the fish.
Heat a pan to medium heat with 1 tbsp. butter. Fry the fish in the butter over medium heat, until it gets some crust.
Sauté red onions and garlic in a bit of butter until they are clear, they should not take too colour.
Add the rest of the ingredients and bring the sauce to boiling point. Stir well along the way and let the sauce simmer for 30 minutes. If the consistency is too thin, further reduce the sauce, is it in return too thick add a little more apple juice.
Blend the sauce with a hand blender. Season with sea salt.
Serve the fish with BBQ sauce and golden chips, garnish with deep-fried capers.
Enjoyed with a cold beer. Enjoy!