Start with 2-3lbs skinless Kingfish fillets then cut the fillet into 1 inch cubes “Balls”. 

Prepair marinade:

1 cup buttermilk

1-3 tsp Habinero Tabasco (Go hotter than you would typically think as the buttermilk significantly mellows the heat)

Marinade the Kingfish balls in a coveed glass or plastic bowl for at least 1 hour in the fridge.

Prepare “Breading”:

1 cup bisquick biscuit mix

1-2 tbsp Tony Chachere’s seasoning

Bread the fish:

Fry in  oil at 375 degrees (use peanut oil if available or vegitable oil)

King Mackerel Warning from Texas parks and wildlife:

• King mackerel greater than 43 inches in total length should not be consumed.
• For king mackerel 37 to 43 inches in total length:
  • Adults should limit consumption to no more than one, 8-ounce meal per week.
  • Women of child-bearing age and children should limit consumption to not more than one, 8-ounce meal per month.
• King mackerel less than 37 inches in total length are safe for unrestricted consumption.