Sauteed Mackerel with Caper Sauce
|Mackerel fillets||2 1⁄2 Pound|
|Egg||1 , slightly beaten|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Fat/Salad oil||2 Tablespoon|
|Lemon juice||1 1⁄2 Tablespoon|
|Minced parsley||1 Tablespoon|
Cut fish into portion-size pieces.
Dip in egg, then in crumbs, which have been combined with salt.
Saute in hot fat in a skillet over low heat about 5 min on each side, or until golden brown.
Remove to a hot platter.
Melt butter in the same skillet; add lemon juice and capers.
Heat until sizzling hot, then pour sauce over the fish; sprinkle with parsley, and serve.