Spicy Jack Mackerel Cakes Or Salmon |
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Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 2 |
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Very good fish cakes! forgot to add the word Spicy to the recipes! so i came back to correct it Ingredients:
1 15-ounce can jack mackerel (pink or red canned salmon may be substituted) |
1 egg |
1/2 tsp. salt |
1 tbs diced jalapeno |
1 tbs morton hot salt |
stoneground cornmeal, about 3/4 to 1 cup |
oil for frying |
Directions:
1. Heat about 1/4 inch to 1/2 inch cooking oil in heavy cast-iron skillet. Turn jack mackerel and the broth in which it is packed into mixing bowl Split open pieces to remove the heavy spinal column (if preferred, these bones may be left in) . Crumble mackerel into its canning broth. Add salt and egg and jalapeno and hot salt mix thoroughly. Add enough cornmeal to make a stiff dough, stirring until all is well-mixed. If mixture is too soupy to hold together, add a little more cornmeal to thicken. Use hands to pat out dough into 7 or 8 individual-sized cakes and turn carefully into hot oil. Fry, turning once, until crisp and golden brown on both sides. Remove to paper-towel-lined serving dish. These cakes go well with pinto beans and creamed potatoes. Some people like them with a side dip of ketchup or barbecue sauce.
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