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| | | Supreme Being
Group: Forum Members
Last Login: 9/1/2008 11:57 PM
Posts: 84, Visits: 224 |
| | I've never had mackerel before and was looking for some good recopies. Also, before cooking, do I leave the skin on or not??? Thanks for any tips! |
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| | | Supreme Being
Group: Forum Members
Last Login: 6/6/2008 9:08 PM
Posts: 267, Visits: 351 |
| | Ya hers is a good one take your fillet use buter and lemon and salt and pepper to season it then take some bread cumbs and sprinke on top and pop into the oven till it's flaky.......kinda simple but it make for a good meal or sandwich..... and ya i skin it i would rather skin it b4 than while i'm eating it...just me
U CAN'T FAKE IT... IF U WANNA MAKE IT... U JUST GOTTA LIVE IT! -HANK WILLIAMS Jr. |
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| | | Supreme Being
Group: Forum Members
Last Login: 10/20/2008 9:55 AM
Posts: 297, Visits: 634 |
| | Whether I skin a Spanish or not totally depends on how i'm cooking it... Fried, I skin and fillet, remove pin bones along lat line, dip in beaten egg and then breadcrumbs and fry in 350 to 375 degree peanut oil. Broiled I leave the skin on, fillet, remove pin bones from lat line, then pat with real butter, (it don't take much!) sprinkle a little Tomato Basil Mrs Dash on it, and broil it until it's opaque and flakes with a fork. Speaking of Spanish Macks... PC Members, THEY'RE HERE!
Trim-Tab -=*=Floating Gnome, Denouncer of Fishing Myths=*=- "You may only be one person in this world, but to one person, you may be their world..." Th' Fish 'R Bitin'
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