Home › The World's Kitchen › Spanish Mackerel Saute, Brown Butter

Spanish Mackerel Saute, Brown Butter

Trim, draw, wipe and cut the head off a three-pound fresh Spanish mackerel. Split in two through the back and remove the spinal bone, season well all around with a teaspoon salt and half teaspoon white pepper, baste with a little cold milk and lightly roll it in flour. Heat one and a half tablespoons melted butter in a frying pan, place the fish in the pan, and fry for six minutes on each side. Dress on a hot dish, drain off the butter from the pan, add half ounce butter and toss on the fire until of a nice brown colour, then pour a tablespoon good vinegar in, toss lightly and pour it over the fish, decorate with one lemon cut in quarters and a little parsley greens and serve.