Actually, if you soak your fish in milk prior to cooking, it cuts the 'fishy' taste. After soaking, remove the fish, add an egg to the milk, dip the fish then roll it in seasoned bread crumbs, sprinkle with garlic, spot with butter, and broil. YUM! Mary -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of [email protected] Sent: Friday, January 23, 2009 6:45 PM To: [email protected] Subject: Re: [PD-LIFE] Tomato soup hi, cathy~ OMG, the smell! it'd like to run me out of the house...i keep telling him that fish and milk should NEVER be cooked together!...but he doesn't listen, the stubborn ol' kraut...lol...yes, he makes fried taters to go with it...i always got my taters first, so none of the fish gravy was on them... no hamburger in the gravy....he cooks up his canned mackrel in a big cast iron frying pan, then removes the fish and uses the drippings to make his gravy...i'll get the exacts from him and let you know... sue (in chilly-ish NE Florida) -- ...frame every so-called disaster with these words~in 5 years will this matter? -------------- Original message -------------- From: Cathy And donald w raber <[email protected]> > Mackeral & milk gravy in the same sentence? Wow! Giggling. What's milk > gravy is that with hamburger? And potatoes? If so I want the recipe? Cathy > ------------------------------- To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message