Everone love to catch kingfish but with it strong flavor only a few people actually enjoy eating it. This recipe will reignite your love for the King Mackerel.
Start with 2-3lbs skinless Kingfish fillets then cut the fillet into 1 inch cubes “Balls”.
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.
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.