Tuesday, July 5, 2016

Youngest Hawthorne Provides Spanish Mackerel.

 Spanish mackerel for lunch!
  Courtesy of YH.

 Youngest Hawthorne catches nice fish.

YH fileted the fish and cut out the bloodlines.
Soak in buttermilk.

Dredge filets through a mixture of 2 parts flour,
1 part cornstarch, some Old Bay Seasoning,
kosher salt, freshly ground pepper.
Shake off excess.

 350° peanut oil
3-4 minutes
Fry 3 pieces at a time.
Never crowd the oil.
Mr. Hawthorne fried 3 filets at a time.

  Drain on wire racks.
 No paper towels to grease up the filets.

Excellent meat.


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