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Spanish MackerelExpand / Collapse
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Posted 3/20/2007 9:02 PM
Supreme Being

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Last Login: 12/23/2008 9:37 PM
Posts: 84, Visits: 225
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!
Post #13005
Posted 3/21/2007 8:45 AM
Supreme Being

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Last Login: 7/23/2011 8:35 AM
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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.

Post #13017
Posted 3/21/2007 9:07 PM
Supreme Being

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Last Login: 3/30/2012 4:49 AM
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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

Post #13052
Posted 4/28/2009 8:33 AM
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Last Login: 4/28/2011 9:31 AM
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I caught a bunch of spannys and blues at Sebastian this week. Filet'd them and put them in the smoker. When they were done I mixed them with some cream chz, sour cream, mayo, salt, pepper, and Crystal sauce in the food processor. The best smoked fish dip ever. I hear spanish makerel makes good ceviche but i havent tried it yet. I'll let you know when I make it.

Paddle Solo, Sleep Tandem
Post #33369
Posted 4/28/2009 11:06 AM
Supreme Being

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Last Login: 3/6/2012 4:11 PM
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Smoke um.....Mac's, blues, jacks, there all good smoked!


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Post #33374
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