Nicky Boombatz:
I was lucky enough to have 3 big fish heads and wanted to make something different. Happy with the result and wanted to share. I used Ling and Hali heads but I think Cab/RF/ling would be best due to the additional fat (tenderness) in the meat. Inspiration and flavor profile is Texas “mix a bunch of canned stuff together” and North African. Enjoy!
Part 1 1 cup Mayo 2 tsp paprika 1 Tbsp smoked paprika Cayenne pepper Harissa paste- if you can find it use it! Salt Black pepper 2 Tbsp caper- rough chop 1 lemon juice
Part 2 1/3 cup dill pickles- rough chop 1/4 cup peperoncini- rough chop 1/2 cup castelvetrano olives- rough chop 4 egg hard boiled- rough chop 3 medium Yukon gold potato 1” dice- boil until tender and chill 1 cup carrot 1/2” dice- steamed to tender-chilled 1 cup celery 1/4” dice
Part 3 1.5 lb. Fish head/collar meat, boiled then picked
Mix part 1 together well, add part 2 mix to coat well, check seasoning then add fish and gently mix to coat. We like to keep the fish in chunks as big as possible.
This one is better the next day after the flavors have a chance to get to know each other.
Serve on Safeway’s finest box ‘o lettuce with grilled bread.
JohnnyAb:
Thanks for sharing the recipe!
As my grandmother would say, "Any excuse to eat Mayonnaise is a good one!"
divenfish:
Yummy!! Thanks for the recipe, I bet it would work great will grilled/BBQd heads n parts ;)