• Boil the eggs till hard-boiled for 15 minutes. Then remove the eggs and put them in a bowl of cold water. Let it sit for 3 minutes.
• Peel the eggs and pat dry using a paper towel and set aside.

If Using Fresh Whole Mackerel

• Scale, gut and wash the fish perfectly. Then slice and boil with 1 teaspoon of salt and 1 cup of water till fully cooked.
• Drain the excess water, let it cool, debone the fish, and put it in a bowl. If using Canned fish. SKIP AND GO TO THE NEXT STEP.

If Using Canned Fish

• Drain all the water from the canned fish and put it inside a large mixing bowl.

To Make the Scotch Eggs

• Since we now have our fish in a bowl, add the salt, seasoning powder, onion, parsley, black pepper, garlic powder, 1 egg, tablespoon flour, and 2 tablespoon cooking oil. Mix until uniform.
• Divide the fish mixture into portions according to the number of eggs.
• Pour the bread crumbs into another bowl or plate.
• Take a portion of the fish mixture, flatten it in your palm, then put the egg in the middle and coat the egg till it's fully coated.
• Smoothen it with your hands to form a nice ball.
• Roll it gently inside the bread crumbs until fully coated, then set aside. Repeat the process with the rest of the eggs.
• In a pot of oil, deep fry until it golden brown. Remove and put in an absorbent paper.
• Serve with pepper sauce or as it is.