Fried Mackerel

Ingredients

• three fine mackerel
• an ounce and a half of butter
• a teaspoonful of flour
• the juice of one large lemon
• nearly half a pint of good broth or gravy
• a large teaspoonful of strong made mustard
• a dessertspoonful of chili vinegar

Method

1. 1

   Clean and prepare mackerel, season with salt and pepper, flour, and fry in boiling lard until brown.

2. 2

   For sauce, mix butter and flour, add broth and lemon juice, boil, and serve hot.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 91. The excerpt below is the record exactly as published.

FRIED MACKEREL. (Common French Receipt.) 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 dry, dust fine salt and pepper (or cayenne) over them, flour them well, fry them a fine brown in boiling lard, drain them tho- roughly, and serve them with the following sauce : — Dissolve in a small saucepan an ounce and a half of butter smoothly mixed with a teaspoonful of flour, some salt, pepper, or cayenne ; shake these over a gentle fire until they are lightly coloured, then add by slow degrees nearly half a pint of good broth or gravy, and the juice of one large lemon ; boil the sauce for a couple of minutes, and serve it CHAP. II.] FISH. 71 very hot. Or, instead of this, add a large teaspoonful of strong made mustard, and a dessertspoonful of chili vinegar, to some thick melted butter, and serve it with the fish. A spoonful of Harvey’s sauce or of mushroom catsup can be mixed with this last at pleasure. FILLETS OF MACKEREL. ( Fried or Broiled.') Take off the flesh quite whole on either side, from three fine mackerel

Cook this with the app: pantry check, scaling, and the assistant.