Recipe by Lisa Hemond
Don't give away that king mackerel. Here's a great alternative to smoking that kingfish.
- 2 lbs king mackerel, filet
- 1 large onion
- 3 celery ribs
- 1⁄2 green pepper
- 1 teaspoon garlic powder
- 1 teaspoon hot sauce
- 1 tablespoon Worcestershire sauce
- 2 eggs
- 1 1⁄2 tablespoons creole seasoning
- 1 cup french breadcrumbs
- 1 cup flour
- 1⁄2 cup canola oil
- 1⁄4 cup butter
Directions See How It's Made
- 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.
- 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).
- Finely chop the onion, celery, and bell pepper.
- Add the remaining flour mixed with 1 tablespoon creole seasoning in a shallow dish for breading. Set aside.
- 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.
- 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.
- 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.
- Serve with with mustard lime sauce or ketchup.