Fried Mackerel

Common French Receipt

Preparation info
    • Difficulty


Appears in

By Eliza Acton

Published 1845

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After the fish have been emptied and washed extremely clean, cut off the heads and tails, split the bodies quite open, and take out the backbones (we recommend in preference that the flesh should be taken off the bones as in the following receipt), wipe the mackerel very d