Spanish Mackeral PoBoys

Made Poyboys with Spanish macs last night, slap yo momma good!
Cut the rib bones & lateral line bones out of the fillets, dipped in egg, coated in panko (Japanese) bread crumbs and fried them up in 350 degree oil.
Meat side down for 2 minutes, then flipped to skin side down for 1 minute.
Served on Rousse's French bread, dressed with tartar sauce, quick-pickled onions, lettuce and tomato.
Sorry, no photos, was too busy eating!

Pickled Onions:
Slice one small onion thinly.
Warm up 1/2 cup apple cider vinegar, 1 tbs sugar and 1 tsp salt for 1 minute in the microwave, stir.
Put onions in bowl, pour warm vinegar mixture over them, cover and let sit for at least 30 minutes.

Now you have me wanting Fish and the wife's fixing chicken,

We will be putting that to the test, Sounds awesome