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Fresh Mackerel, Meuniere

Cut off fins and head from a fresh three-pound mackerel, split it in two through back and remove spinal bone. Season with one teaspoon salt and half teaspoon pepper, lightly baste with milk and roll it in flour. Heat one tablespoon melted butter in a black frying pan, add the fish and gently fry for six minutes on each side. Dress on a hot dish, add one-half ounce butter to the pan, toss on the fire until it attains a nice brown colour, squeeze in the juice of half a lemon, adding half teaspoon finely chopped parsley, lightly toss, then pour it over the fish and serve.