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1
Sprinkle fillets with salt and pepper and set aside.
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2
Cut onions in half lengthwise.
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3
Place each half cut side down on a flat surface and cut onions into very thin slices.
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4
There should be about 3 cups.
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5
Heat one tablespoon of the oil and one tablespoon of the butter in a saucepan.
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6
Add onions and cook, stirring fairly often, about 10 minutes or until golden brown.
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7
Sprinkle with salt and pepper.
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8
Add wine and cloves and cover closely.
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9
Bring to the boil and let cook over low heat about 20 minutes.
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10
Meanwhile, put the milk in a flat dish and add salt and pepper.
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11
Put the fillets in the milk and turn.
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12
Let stand until ready to use.
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13
Sprinkle the flour on a flat surface.
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14
Lift the fillets from the milk, one at a time, and shake off excess milk.
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15
Do not pat dry.
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16
Dip the fillets in the flour to coat well on both sides.
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17
Shake off excess.
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18
Heat the remaining 1/4 cup of oil in a skillet large enough to hold the fillets in one layer and when it is quite hot add the fillets, skin side up.
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19
Cook on one side over moderately high heat 3 minutes.
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20
Turn the pieces and cook on the other side about 3 minutes.
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21
Tilt the pan and baste the fillets occasionally as they cook.
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22
Arrange the fillets on a serving dish and spoon an equal portion of the onion mixture over each fillet.
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23
Heat the remaining 3 tablespoons butter in a skillet and cook, shaking the skillet vigorously around and around until the butter starts to brown and takes on a hazelnut color.
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24
Add the vinegar and pour the mixture over the onion-topped mackerel.
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25
Sprinkle with parsley and capers and serve immediately.
