Simple, perfect kingfish

cslascrocslascro Posts: 129 Officer
I'm talking some freaking good King Mackerel here!

Must give credit to the man who calls himself Professor Salt on the inter webs, he gave me the idea for this.

Basically, filet kingfish and remove all skin and bloodlines.

Slice filets no more than an inch thick.

Roll pieces in egg wash, then dredge in finely ground Ritz crackers ( I milled mine in the NutriBullet).

Fry in pan with medium heated oil, flipping at least once. (I used grapeseed oil on medium heat).

NO SEASONING!

When the coating is golden, almost brown, their done. Absolutely amazing. Of course, I used fresh king, but it's worth a try with any properly frozen bits you might have on hand. Nice alternative to Old Smokey.
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Replies

  • pbsnookerpbsnooker Posts: 877 Officer
    I like fried king also, but it has to be fresh, and under 20lbs seems to be better. Remainder goes onto the smoker. Haven't found a great grill recipe yet to meet our taste buds.
  • CaptJCaptJ Posts: 451 Deckhand
    cook them on a cedar plank, throw away the fish and eat the plank.
  • Skeeter08Skeeter08 Posts: 175 Officer
    CaptJ wrote: »
    cook them on a cedar plank, throw away the fish and eat the plank.

    LOL my thoughts exactly, Last year week caught ~50 in 3 days at Carrabelle Fl. blast to catch but not worth putting on the table. We kept 2 nice size Kings tried cooking them 12 different ways and never hit the home run. I'm planning on going back to Carabelle again this April for the same action except the eating part. Enjoy.
  • Hushmouth CreekHushmouth Creek Posts: 75 Greenhorn
    Gotta try it blackened... Never would have believed it till I tried some, takes all the fishy and oily taste of kingfish right out.....excellent.
  • Soda PopinskiSoda Popinski GrovelandPosts: 6,778 Admiral
    Gotta try it blackened... Never would have believed it till I tried some, takes all the fishy and oily taste of kingfish right out.....excellent.

    Did this with one we caught in Marathon. Let it sit in the ice overnight, then cleaned and left it on a cookie sheet in the fridge for another night. Then redfish magic and blackened. Made fish tacos, they wereawesome.
    People use statistics the way a drunk uses a street light, for support rather than illumination.
  • AC ManAC Man Posts: 3,374 Captain

    OP Not a fan of the Ritz cracker breading and i cant eat the best grouper fried if not seasoned spicy. Tried it blackened and it was ok, but i usually torpedo them right back in the water.

  • smooth movesmooth move Posts: 369 Deckhand

    i like to use kings for fish balls. they just seem to make better balls than any other fish. like fish cakes, just rolled into balls and baked------not fried! i'll have to try this fried king recipe, sounds good.

    le se' bon ton roulet
  • WILLIEGATORWILLIEGATOR Posts: 17 Greenhorn

    soak in buttermilk over night makes a huge difference...

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