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Broiled Mackerel

A mackerel fillet cooked in a skillet with lard and butter, served with butter gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Broiled Mackerel

Ingredients

Directions

Prepare

  1. Wash the mackerel well in several waters and soak overnight.

  2. Heat a skillet in the morning.

Cook

  1. Add lard and butter to the skillet and heat until hot.

  2. Place the mackerel in the pan, open side down.

  3. Turn the mackerel two or three times until cooked through.

Serve

  1. Serve with the butter gravy poured over.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Mackerel
Is the main protein, cooked through by turning in the hot fat.
Lard
Conducts heat to the fish and keeps it from sticking in the skillet.
Butter
Adds richness and flavor, and forms the gravy served with the fish.

The step that matters

Turn the mackerel two or three times until cooked through. Fish cooks quickly and can dry out or stick if overcooked or left too long on one side. Turning it gently exposes both sides to the hot fat so it cooks evenly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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