1 1/2 pounds of Spanish Mackerel Fillets
1 egg beaten
1 tablespoon milk
1 tablespoon of fresh lemon juice
1/2 cup of yellow cornmeal
1/2 teaspoon salt
1/4 teaspoon of cayenne pepper
3 tablespoons chopped fresh parsley
2 tablespoons canola oil
2 tablespoons margarine or butter
in shallow dish, combine egg,milk and lemon juice, in another shallow dish, combine cornmeal, salt, cayenne and parsley.
Dip fillets in egg mixture, then dredge lightly in cornmeal mix
heat oil in skillet to 375f add butter and melt. Place fillets in pan, flesh side down, and cook until done on one side, about 4 to 5 minutes. Turn and repeat on other side
