Ingredients to make Mackerel with garlic sauce and lemon juice:
- 6 mackerel serving
- 1 glass (of water) of oil
- 1 plate of flour
- 4 garlic cloves
- 2 bay leaves
- 2 lemons
- 1 glass (of wine) of water
- Salt
How to make Mackerel with garlic sauce and lemon juice:
- The mackerels are ordered to be emptied at the fishmonger, keeping their heads (or fillets are made with the two parts of the body, removing the head and the central spine).
- They are washed and dried well with a cloth and salt is poured on both sides and through the crack in the gut.
- In a skillet heat the oil gets; when it is done, the mackerels are passed two by two in flour and fried on both sides until they have a nice golden color.
- As they are fried, they are placed in a fire-resistant dish or a counterbalanced besuguera (some with the head on one side and others with the tail), so that they are not mounted.
- Peel and hit the garlic with the handle of the knife.
- Quite a lot of oil is removed from the pan where the fish has been fried, leaving only a bottom of about 5 or 6 tablespoons.
- The garlic cloves are fried until they begin to be golden, then the bay leaf is added, which is also fried; then add the slices of 1/2 lemon, heat well, add – off the heat – the juice of 1 1/2 lemons, the glass of water and pour this sauce, straining it, over the mackerel.
- It heats up for about 5 minutes and is served immediately.
