Broiled Spanish Mackerel

Dip mackerel in a mixture of egg yolks and olive oil, then into breadcrumbs before broiling.

Cut a fish down the middle to take out all the bones and then cut again in halves; dry the pieces on a cloth, and sprinkle with salt and pepper. Place two yolks of eggs in a basin and mix them with an equal bulk of olive oil, dip the pieces of fish into this and then into breadcrumbs and broil over a clear fire.