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| Title: | Island Mack Fillets by manduke |
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| Type: | Entree | |
| Servings: | 4 | |
| Difficulty: | Easy | |
| Prep Time: | 10 min | |
| Cook Time: | 25 minutes | |
| Ingredients: | Fresh, unfrozen Mack fillets. 2 pounds 4 eggs flour-1 cup teaspoon each of salt, black pepper, crushed red pepper, onion powder, any other dry spice you like (or have!) |
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| Directions: | This is a slow fry meal. I found it when a house guest of mine from the Magdelan Islands made it for me-his mom's recipe (en Francais!) This is just like a slower "shore lunch" dish. Simply fillet the mack's close to the bone after cutting of the head and tail (or leave on) Make a mixture of the flour and spices. Place this coating mix on any flat surface, plate or counter top. Heat a large non-stick or iron pan to LOW heat. Add about a cut of any good oil. I like peanut or canola. The French use real butter-the best if you can live with yourself! This is the key-cook SLOWLY. Roll the fillets in a mixture of the spices and the flour first. Coat with egg-rpeat several times. Remember: Dry-Wet-Dry-wet on the coating Place the fillets in the hot oil and cook slowly 15 minutes (YES, 15 min!) a side until quite brown and crisp. Serve "Island style" with a good homemade "chow chow"(very maritime pickled green tomatoe mix-easy recipes on line or can be purchased-homemade is best!), hot boiled buttered beets, mashed turnips, green salad, hot boiled zucchini and tomatoes,salad and fresh whole grain bread. |
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| Other Notes: | A good red wine (Yes, RED) is St. Francis Merlot. A medium white is also good, such as a Cote-de-Rhone, or Pouilly-Fusee. A great "feed" as we say in the maritimes! My wife likes Mackerel sushi-I often eat the fish as I catch them with soy sauce-sorry non-sushi lovers! Enjoy! Also good with any oily fish-salmon (add dillweed) and bluefish (add garlic powder and white pepper) Remember too that these fish are very high in heart healthy oils. Eat hearty! |
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| Date Added: | 09/23/08 11:58 AM | |
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