USKUMRU DOLMASI (STUFFED MACKEREL)

Ingredients
4 whole Mackerel
1 Onion, minced
2 tbsp. Pine nuts
2 tbsp. Currants, soaked in warm water for 10 minutes
4 tbsp.  Olive oil
½ cup Walnuts, chopped
1 tsp. Allspice
1 tsp. Black pepper
1 bunch Parsley,leaves only,chopped
2 tsp. Salt

For coating and frying
1 cup Flour
3 Eggs, whisked
2 cups Bread crumbs
3-4 cups Olive oil                            

Instructions
Hold each mackerel from the tail end and bend it both ways until the bone inside breaks.  Then hold the fish from the head side and slide your fingers through the gills and pull the backbone, without puncturing or splitting the fish. After all the backbones come out, clean the inside of the fish with water. Pick the fish meat that is stuck to the backbones and collect them in a bowl. In a pan, pour the 4 tbsp.  olive oil and sautee the onions until translucent then add the fish. Sautee together for a few minutes, and then add all the spices, parsley, walnuts, pine nuts and currants and combine well.

Separate the stuffing into five equal portions, and stuff each fish with the help of a spoon.  Prepare three plates. Place the flour, whisked eggs, and bread crumbs. Drench the stuffed fish in flour first, then whisked eggs and finally in the breadcrumb mixture. Fry the stuffed fish, until golden brown. Let cool a little then slice each fish into thick slices and serve at room temperature.