Source:

Davie Gravy

Serves/Makes:4

Ingredients

• 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

Preparation

• 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.

Comments

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.