BROILED MACKEREL
(
German) - (
Pennsylvania Germans)
When fish has been cleaned, cut off head and scrape dark skin from
inside. Soak salt mackerel in cold water over night, skin side up,
always. In the morning; drain, wipe dry and place on a greased
broiler, turn until cooked on both sides. Take up carefully on a hot
platter, pour over a large tablespoonful of melted butter and a little
pepper, or lay the mackerel in a pan, put bits of butter on top, and
set in a hot oven and bake. Garnish with parsley.
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