Ingredients Serve 4.

4 small local Amberjack (Cervjol)

100ml canola oils

200gr mayo

1 tbsp red onion chopped

2 tablespoon red onion chopped

2 tsp pickled chopped

1 tablespoon chopped dill

1 tspoon chopped parsley

2 hits Tabasco

juice of 1 lemon

salt and pepper

method

Mix chopped ingredients with mayo , lemon juice, Tabasco and some seasoning and leave to develop in the fridge.

Clean the fish and cut through entire fish from the belly to tail . Season the flour with salt pepper and coat iron pan until skin is crispy and fish cooked . Served with tartar sauce .

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