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Cooking Fish
Posted By: jlmann
Date: Sunday, 9-12-10, at 6:59 p.m.
How do you guys do it?
I normally let most fish soak in saltwater and lemon juice overnight if I'm going to fry them. Then I rinse them off and use beer batter - just fry them until they float.
King mackerel steaks get salt , pepper and a slice of lemon and go on the grill in foil or just straight on the grill if I'm using charcoal and the coals have died down enough.
Spanish Mackerels go on the grill whole - gutted , head removed.
I did fillets out of a 4-5 lb. bluefish a while back on the grill. Soaked them like I would to fry them , but then rinsed them and put in foil skin side down. Fresh ground black pepper and NO KIDDING - a handful of dry roasted peanuts. They tasted like lobster,Best bluefish I've ever had. Left the skin on and cooked them until the meat would pull away and leave the skin on the foil.
Just curious how you guys cook different fish. I've never been able to mess it up bad enough so I couldn't eat it.
Mackerels and Blues are both good in the smoker too.
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