How I Cook My King Mackerel

Printable View

10-14-2015, 10:14 AM
roostabout

Can I use skim milk or does it have to be whole milk?
10-14-2015, 10:59 PM
tigershark

Quote:

Originally Posted by roostabout

Can I use skim milk or does it have to be whole milk?

Not sure about the milk? I soak my MACS in 3/4 sprite 1/4 lemon juice for a few hours. It gives the fish a hint of lemon. Also, the "Slap Ya Mama" Cajun seasoning is outstanding.
10-17-2015, 04:06 PM
jaredpendley

Quote:

Originally Posted by tigershark

Not sure about the milk? I soak my MACS in 3/4 sprite 1/4 lemon juice for a few hours. It gives the fish a hint of lemon. Also, the "Slap Ya Mama" Cajun seasoning is outstanding.

I hadnt heard of Slap yo momma before but bought it after this post as I love trying new seasonings. Seasoned sliced bell pepper n onion before sautéing in olive oil. Served over my traditional Bama game day beer brats. Amazing!!! Thanks!! I'm definitely trying it on the flounder I plane to grill tomorrow.

ROLL TIDE!!
10-17-2015, 07:33 PM
bodebum

Plain old buttermilk, for mackerel, shark, wild boar, rabbit, and even chicken. Adds no flavor and is a most excellent tenderizer. The dogs love it when I am done with it. 12 hrs. soaking a venison shoulder, and slow smoking, is slap yo mama good.
10-24-2015, 08:28 AM
Big Dawg

Best Cajun Seasoning I have used is "Chef Nino's" Low sodium and no MSG. When frying fish I mix it into the cornmeal/flour coating I put on the fillet.