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
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.