Captain Wally’s Spanish MACKEREL

By December 13, 2010 Recipes No Comments

6 FILLETS (can substitute Spade Fish, Flounder, etc.)
Lemon Juice
Salt and Pepper to taste
1 cup flour seasoned with salt, pepper, oregano, and basil
¼ cup Extra Virgin Olive Oil (do not substitute, as other cooking oils do not impart the same flavor.)

Lay fish out on a platter and sprinkle with lemon juice. Season as desired with salt, pepper, and paprika. Place fish in refrigerator for about 30 minutes. Mix flour with seasonings and coat fish with mixture. Saute in olive oil (skin side down), then turn and cook until crisply browned. DO NOT OVERCOOK! Serve with lemon wedges, grits, and coleslaw for a true ‘Southern’ meal.

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