Post by sircatfish on Oct 16, 2016 1:20:46 GMT -5
As a bachelor living in a cave, I sometimes find myself searching late at night for ideas to fill up my belly with tasty fish straight out of the freezer.
Many say mackerel is only good fresh. I strongly disagree. Place your well rinsed, bone-free fillets in a freezer bag and fill with water. Leave plenty of space for the fillets to freeze solid with the water and be sure to leave no room for air to be in there. Your mackerel will hold up very well in here, trust me.
Last night I had the idea of a crusted type of mackerel. I checked my cubbards for crackers, flour, or anything to generate a crust to the top of the fish I was planning to prepare. As a bachelor, my cubbards were empty. I almost reverted to just baking it with lemon and any random seasoning, which is always tasty, but I wanted something DIFFERENT.
In my cubbard, I had cereal. Frosted Mini Wheats, to be exact. I contemplated for a good 5 minutes convincing myself that the "frosted" part of the mini wheats would ruin everything. I threw my hands in the air and said "ahh what the heck"......here is the break down. I promise, if you gave this a try will NOT be disappointed!
* Thaw fillets. This recipe was intended for 2 fillets so adjust accordingly. Rinse well. Dry with paper towel. (Or use freshly caught obviously)
* Grab 2 handfuls of frosted mini wheats straight out of the box. Place in ziplock bag. Use whatever method you can to break down the wheats into a dust or very small fibers as much as you can. Don't let the white frosting discourage you. It is magic, I promise. I wouldn't take the time to write this to fill minds with disappointment!
* Add a spoon full of Old Bay seasoning to the bag.
* Add TWO spoon fulls of lemon pepper seasoning. You want the lemon pepper to overpower the old bay. The old bay will eventually blacken the crust a bit. Mix and shake the bag vigorously until you think everything is distributed evenly.
* Crack an egg or two into a bowl. Whisk as though preparing scrambled eggs. (No milk though)
*Soak every last centimeter of a fillet into the egg. Quickly drop into bag of mixed contents. Shake and cover every bit of the fillet with the crust.
* Have skillet ready put on medium heat lubed up with a spoon full of coconut oil.
* Place fillets on skillet.
5 min or so on each side. If the crust looks burnt a little, you did a good job. I prefer to leave the skin on the mackerel this way. Cooks very nicely and holds together, not to mention the added flavor. Squeeze a lemon over your fish and enjoy.
Many say mackerel is only good fresh. I strongly disagree. Place your well rinsed, bone-free fillets in a freezer bag and fill with water. Leave plenty of space for the fillets to freeze solid with the water and be sure to leave no room for air to be in there. Your mackerel will hold up very well in here, trust me.
Last night I had the idea of a crusted type of mackerel. I checked my cubbards for crackers, flour, or anything to generate a crust to the top of the fish I was planning to prepare. As a bachelor, my cubbards were empty. I almost reverted to just baking it with lemon and any random seasoning, which is always tasty, but I wanted something DIFFERENT.
In my cubbard, I had cereal. Frosted Mini Wheats, to be exact. I contemplated for a good 5 minutes convincing myself that the "frosted" part of the mini wheats would ruin everything. I threw my hands in the air and said "ahh what the heck"......here is the break down. I promise, if you gave this a try will NOT be disappointed!
* Thaw fillets. This recipe was intended for 2 fillets so adjust accordingly. Rinse well. Dry with paper towel. (Or use freshly caught obviously)
* Grab 2 handfuls of frosted mini wheats straight out of the box. Place in ziplock bag. Use whatever method you can to break down the wheats into a dust or very small fibers as much as you can. Don't let the white frosting discourage you. It is magic, I promise. I wouldn't take the time to write this to fill minds with disappointment!
* Add a spoon full of Old Bay seasoning to the bag.
* Add TWO spoon fulls of lemon pepper seasoning. You want the lemon pepper to overpower the old bay. The old bay will eventually blacken the crust a bit. Mix and shake the bag vigorously until you think everything is distributed evenly.
* Crack an egg or two into a bowl. Whisk as though preparing scrambled eggs. (No milk though)
*Soak every last centimeter of a fillet into the egg. Quickly drop into bag of mixed contents. Shake and cover every bit of the fillet with the crust.
* Have skillet ready put on medium heat lubed up with a spoon full of coconut oil.
* Place fillets on skillet.
5 min or so on each side. If the crust looks burnt a little, you did a good job. I prefer to leave the skin on the mackerel this way. Cooks very nicely and holds together, not to mention the added flavor. Squeeze a lemon over your fish and enjoy.
