Ok I just had to try this fish that drives me nuts. On the last trip we kept 2 big Spiney Dogfish. I fillet them running the knife down the spine then flipping it over and just like any other fish you are able to run the knife between the skin and the meat. After you have done this you should have all white meat. Dip cut the meat into bite size pieces and dip it into buttermilk then dip it in to flour. I use a deep fryer and set it for 350. I let them fry for 2-3 mintues or until light golden brown.
Cut some lemons and squeese over them and BAMMMMM. Not bad at all.