Grilled or Fried Mackerel

Preparation info

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Method

Split the fish wide open down the belly so that it lies flat. The backbone may easily be removed with a sharp pointed knife or it may be left. Rub with well-seasoned flour or with fine oatmeal. Fry in foaming butter for 3 or 4 minutes on each side, or place a long thin slice of butter on each side of the backbone and grill for about the same length of time. Baste with butter when the fish is tu