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- 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.
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