Print Friendly Recipe
- Davie Gravy
- 2 1 lbs (.5 kg). makerel fillets, skined and boned
- 2 tbsp (30 ml) butter
- 2 large garlic cloves
- small can of eveporated milk
- 10 salteen crackers
- Gently flatten the fish fillets with a flat surface, reducing the thickness by half.
- Melt the butter in a hot skillet with the garlic sliced into 1/16" slices
- Soak the fillets in the milk.
- Roll the crakers to a medium courseness.
- Roll the fillets in the cracker crumbs
- Lay into the hot pan before the garlic is brown.
- Sautee on first side until you can see the fish is cooked almost through (approx 2 minutes).
- Turn and cook another minute then serve.
- I was given this recipe by a fish monger in a small Mexican fishing village, Zihuatanejo, on the Pacific coast. I served it to the raves of diners. He explained to me that mackerel is a very "forgiving" fish and the pressing of the fish made it more even in thickness.
|Email This To A Friend
Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.