Cracklin' Mackerel 4 6-ounce mackerel steaks, skinned and boned, or spanish mackerel, skinned l garlic clove, cut in half 3 tablespoons balsamic vinegar 1 tablespoon dijon mustard 1 cup olive oil Salt and pepper to taste 1 cup cracker meal 1/3 cup freshly grated parmesan 1 teaspoon each of dried parsley, oregano, and basil Rub cut garlic halves over inside of small bowl and set aside. In same bowl, whisk mustard, vinegar, and salt and pepper together. Slowly drizzle olive oil into mixture, whisking constantly until slightly thickened. Add reserved garlic and salt and pepper. Marinate fish in mixture for 1/2 hour or more, and dip in cracker crumbs seasoned with parmesan cheese, parsley, oregano, and basil. Fry in olive oil/butter mixture over medium to medium low heat until richly browned, about l0 minutes per inch of fish.