My wife is going to be cooking some of the mackeral i caught for dinner tonight and we've never cooked it before,so we were wondering if we needed to skin them or not.
My wife is going to be cooking some of the mackeral i caught for dinner tonight and we've never cooked it before,so we were wondering if we needed to skin them or not.
It's all a matter of personal taste toadie, cubed off the fillet in chunks not much bigger than a fish finger, no skin, twenty to the bag and that feeds my clan. Dipped in egg and flour in a hot fry pan with oil and it's great with steamed veges. ...YUMMY!
You could try simply pan frying in a heavy coating of lemon pepper.
PK
they are ok like that pete aint they, mind you its the only way Ive tried em
Pan fried fillets/cutlets in butter. Also mix a little honey with soy sauce in a saucepan and drizzle the warm marinade over the cooked fish.
Cheers
Paul
Ranger 188VX - "Sweet Chariot"
just remember one thing don't over cook it or it well dry out something trouble.
Skin and bone them the mac fillets
Heat oil in pan, add some garlic, red wine, 1/2 cup rum and a teaspoon of butter.
Get this mix almost to boiling.
Add the mackeral and cook for a maximum of two minutes each side
Drain the pan juices through a strainer into a cup
Place cooked fillets on some paper towels in a deep bowel and pour the juices all over them
Remove fillets, chuck 'em in the bin and eat the paper towels!!!
(Best part of the meal)
Skin and bone the the mac fillets
Heat oil in pan, add some garlic, 1/4 cup red wine, 1/2 cup Bundy rum and a teaspoon of butter.
Get this mix almost to boiling.
Add the mackeral and cook for a maximum of two minutes each side
Drain the pan juices through a strainer into a cup
Place cooked fillets on some paper towels in a deep bowel and pour the juices all over them
Remove fillets, chuck 'em in the bin and eat the paper towels!!!
(Best part of the meal)
Oooooops!
Too much rum and red wine in those paper towels eh PP
Geoff
Have to agree, Mackeral equals catch and release.............. Spaniards included..
Go tha reef fish, red is good...
I am of the opinion that most catch + release macks don't survive.
Gotta get rid of the skin. Cut the flesh off the skin rather than the skin of the flesh (if you know what I mean) due to it's softness. Another good way to cook it for those like me that aren't really into fish is to dip thin strips in soy sauce and then cook quickly on the BBQ plate
why is that ?????Originally Posted by nullaqua
1 Catch & bleed .
2 Ice it
3 Fillet and skin . Cut off any red bloodline .
4 Cook any way you like . It's pretty bulletproof if steps 1,2,3 are done . If not give it to the cat .
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