Canned Mackerel can be served just like expensive fillets of fish, for about $1.50 a pound. I prefer the Jurel, from Chile. A tall can contains two tail-ends of fish, with the spine running through them. Each tail splits easily into two fillets, 3 ounces each. and each of those separates easily along the lateral line into "fingers", but it is otherwise quite firm and you don't need to be very careful when cooking or turning it.
Rinse the fillets in water, to remove the flavors of the packing fluid, and pat dry, then dredge them in flour, and pan-fry in butter. Fry them for just a few minutes on a pretty hot pan, you'll want to brown the outside nicely, but just heat them up good inside, they are already "cooked" in the processing.
Serve as you would any fresh fish, with your favorite fish sauce. I like a simple blend of mostly mayo, with brown mustard, lemon juice, and cayenne pepper. It's not "just like" fresh fish, but it's pretty darned close, at a great price.
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