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Fresh Mackerel with Tarragon

Thoroughly wipe a nice, fresh three-pound mackerel, cut off head, split in two through back and remove spinal bone. Season with a teaspoon salt and three saltspoons pepper, lightly baste with a little milk, then roll in flour. Thoroughly heat a tablespoon clarified butter in a frying pan, add fish and gently cook for six minutes on each side. Lift up with skimmer, dress on a hot dish, decorate with six quarters lemon, a little parsley greens, and serve with mayonnaise-tarragon sauce separately.