2 (8 oz / 220 g) cans of mackerel filets or whole mackerel
1 cup of milk
1 cup of flour
1 Tbs dry parsley
1 tsp cayenne peper
pepper
juice of 1 lemon
cooking oil
1. Drain and dry the mackerel.
2. Score filets or sides with a knife about every half inch.
3. Put small amount of oil in frying pan and heat to medium temperature.
4. Pour milk into pan or bowl.
5. Pour flour into pan or bowl, add parsley, cayenne, and pepper.
6. Double dip in milk and flour (milk-flour-milk-flour).
7. Fry until golden brown on both sides, squeezing juice over the filets as they cook.
Serve with rice or pasta