InstantForum.NET v4.1.4Addictive Fishing Forumhttp://www.addictivefishing.com/forum/forumadmin@addictivefishing.comWed, 07 Jan 2009 14:06:59 GMT20http://www.addictivefishing.com/forum/Topic13005-5-1.aspxWhether I skin a Spanish or not totally depends on how i'm cooking it...</P><P>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.</P><P>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.</P><P>Speaking of Spanish Macks... PC Members, THEY'RE HERE!Wed, 21 Mar 2007 21:07:21 GMTTrim-Tabhttp://www.addictivefishing.com/forum/Topic13005-5-1.aspxYa hers is a good one</P><P>take your fillet use buter and lemon and salt and pepper to season it</P><P>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.....</P><P>and ya i skin it i would rather skin it b4 than while i'm eating it...just meWed, 21 Mar 2007 08:45:35 GMTHendyhttp://www.addictivefishing.com/forum/Topic13005-5-1.aspxI'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!Tue, 20 Mar 2007 21:02:56 GMTredrunner33