Ingredients
-
2
-
1
-
3
-
1/2
-
1
-
1
-
1
-
2
-
1 1/2
-
1
-
1
-
1/2
-
1/4
-
-
Directions
King Mackerel Cakes, Don’t give away that king mackerel Here’s a great alternative to smoking that kingfish , Don’t give away that king mackerel Here’s a great alternative to smoking that kingfish
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Steps
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1
Done
|
You May Soak the King Mackerel in Milk For 1 Hour Prior to Making the Cakes, but You May Omit This Step. Milk May Help to Take the Strong Flavor Out. |
|
2
Done
|
Pour the Milk Off If You Soaked It. With a Spoon Scrape the Fish from the Connective Tissue and Chop Any Large Chunks Into Smaller Random Pieces (about the Size of Mixed Nuts). |
|
3
Done
|
Finely Chop the Onion, Celery, and Bell Pepper. |
|
4
Done
|
Add the Remaining Flour Mixed With 1 Tablespoon Creole Seasoning in a Shallow Dish For Breading. Set Aside. |
|
5
Done
|
in a Large Bowl, Combine the Fish, Onion, Celery, Bellpepper, Garlic Powder, Worcestershire Sauce, and Eggs, Hot Sauce and 1/2 Tablespoon Creole Seasoning. Mix Together (works Best With Your Hands). Add the Bread Crumbs and About 1/4 Cup Flour. |
|
6
Done
|
Form the Mixture Into Large Meatball Sized Handfuls. Flatten to About 1/2 Inch. Add More Flour/Breadcrumbs If Mixture Is Too Wet and Won't Stick Together. Mixture May Crumble Slightly but Should Hold Together. Pat Both Sides of Cake in Flour Mixture That Was Set Aside. |
|
7
Done
|
in a Large Frying Pan Add a Couple of Tablespoons of Canola Oil and a Tablespoon of Butter and Heat Over Medium Heat. Fry Cakes Until Browned on Both Sides. Transfer to a Dish Lined With Paper Towels and Keep Warm in an Oven Until You Are Ready to Serve. |
|
8
Done
|
Serve With With Mustard Lime Sauce or Ketchup. |
