Here is my favorite Mackerel Patties Recipe. As a seafood lover, I’m always on the lookout for new ways to enjoy the bounty of the ocean.
Mackerel is an underrated fish that offers a wonderful flavor when prepared properly.
These delicious mackerel patties are one of my favorite recipes for savoring this tasty fish.
Ready to learn the easy way I make flavorful mackerel patties at home? Read on for my complete recipe including ingredients, instructions, tips, and serving suggestions.
Why Make Mackerel Patties?
Mackerel is an oily fish that has a pronounced savory flavor. It’s sometimes compared to salmon but has a stronger, fishier taste when cooked. Some people find mackerel too fishy on its own.
However, by blending it into patties, the bold fish flavors mellow out. Frying also gives the patties a lovely crispy crust. The result is a tender, flaky interior with a browned exterior.
Compared to other fish, mackerel offers excellent nutritional value. It’s packed with healthy omega-3 fatty acids along with protein, vitamins, and minerals.
Mackerel is also budget-friendly and sustainable to fish. By cooking it in patty form, even fish skeptics will love this recipe! The patties make a complete meal served alongside my favorite condiments and sides.
Mackerel Patties Ingredients
To make about 8 medium-sized mackerel patties, you’ll need:
- 1 pound mackerel fillets, skin removed
- 1/2 cup panko breadcrumbs
- 1/4 cup minced onion
- 1 egg, lightly beaten
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 cup vegetable oil for frying
- Salt and pepper to taste
Some key items for the best patties:
- Use very fresh mackerel within a couple of days of purchasing. Mackerel goes bad quickly.
- Chill the fish well before processing to make it easier to work with.
- Pick a hearty breadcrumb-like panko versus a finer one that makes mushy patties.
- The egg and mayo act as binders to hold the patties together when cooked.
- Flavor boosters like onion, mustard, and Old Bay seasoning offset the strong mackerel taste.
How to Make Mackerel Patties Step-by-Step
Now for the fun part – let’s cook some tasty mackerel patties!
Rinse the mackerel fillets under cold water and pat dry with paper towels. Remove any bones or skin. Chop the fish into smaller pieces then place in the freezer for 15 minutes until well chilled.
In a mixing bowl, combine the panko, minced onion, egg, mayonnaise, mustard, Worcestershire sauce, and Old Bay seasoning. Stir well until fully mixed.
Take the mackerel from the freezer. Working in batches if needed, pulse it in a food processor until the fish is broken down into a coarse texture. Be careful not to overprocess into a paste.
Add the processed fish to the bowl with the panko mixture. Gently fold everything together, taking care not to break up the fish too much. Season with salt and pepper to taste.
Form the mixture into patties using about 1/4 cup per patty. Make them on the thinner side, around 1/2 inch thick. Place the uncooked patties on a plate and refrigerate for 15 minutes. Chilling helps them hold their shape better.
Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Test the oil temperature by adding a pinch of breadcrumbs. It should sizzle immediately when hot enough.
Carefully add 4-5 patties to the hot oil and fry for 2-3 minutes per side. Work in batches to avoid crowding the pan and steaming instead of browning.
Drain the cooked mackerel patties on a paper towel-lined plate. Sprinkle with a pinch of salt while hot. Repeat with remaining patties.
What to serve Mackerel Patties with?
Mackerel patties really shine when served with complementary flavors and textures. Here are some of my favorite ways to serve them:
- In a sandwich with tartar sauce, lettuce, and tomato on a brioche bun
- On top of a fresh salad with lemon vinaigrette
- Alongside coleslaw, cornbread, and watermelon at a summer cookout
- Over rice with soy sauce and sesame seeds for an Asian-inspired dish
- On a bed of spinach with ranch dressing and bacon crumbles
- With remoulade sauce on top to cut through the richness
- Topped with a fried egg for an easy protein-packed breakfast
Get creative with your sides, toppings, and condiments! The bold taste of the patties pairs well with acidic and creamy ingredients.
Tips for the Best Mackerel Patties
Through my recipe testing, I’ve picked up some helpful tips for making the tastiest mackerel patties at home:
- Keep the fish very cold while processing to prevent the patties from getting mushy.
- Don’t overmix the ingredients – gentle folding retains the texture.
- Make the patties thinner for even cooking and an irresistible crust.
- Get the oil hot enough to quickly brown without soaking into the patties.
- Don’t crowd the pan when frying or they’ll steam instead of crisping.
- Let the patties drain well on paper towels before serving.
- Eat the patties fresh for the best flavor and texture.
Mackerel Patty Recipe Variations
Once you master the basic recipe, try these fun flavor twists:
- Use Japanese panko breadcrumbs for extra crispy patties.
- Add 1 tablespoon grated fresh ginger for a kick.
- Swap the Old Bay for Cajun seasoning for a Southern flair.
- Mix in chopped fresh herbs like dill, cilantro, or chives.
- For a gluten-free version, substitute cornmeal for the panko.
- Add 1 tablespoon of prepared horseradish for a wasabi-like flavor.
- Top with a spicy avocado salsa for Mexican-inspired patties.
- Coat the patties in panko again before frying for an extra crunchy crust.
Can You Freeze Mackerel Patties?
Fresh is always best with fish. However, if you need to make mackerel patties in advance, they freeze reasonably well:
- Shape the uncooked patties and place them in a single layer on a baking sheet. Freeze until solid, about 2 hours.
- Transfer the frozen patties to an airtight freezer bag or container. Press out excess air and seal.
- Store frozen for up to 2 months. Thaw overnight in the fridge before frying.
- Let the patties come fully up to room temp before frying for the best texture.
- They may need an extra minute or two of cooking time from frozen.
- Don’t refreeze patties after cooking. Freeze extra uncooked patties instead.
FAQs – Mackerel Patties
Over the years, I’ve cooked plenty of fish. Here are some frequent questions I get about making fabulous mackerel patties:
Is there another name for mackerel patties?
Some regional names for mackerel patties include Boston scrod cakes or Norfolk spot cakes.
Can I use canned mackerel?
For the best flavor and texture, use fresh mackerel. Canned lacks the tender, flaky quality.
Do I have to remove the skin?
Yes, tough skin shouldn’t be eaten. Removing it also reduces fishiness.
What if my patties fall apart?
Make sure the fish stays cold when processing. Gently mix and don’t over-process to a paste.
Why do my patties stick to the pan?
Letting patties chill before frying helps prevent sticking. Don’t crowd the pan either.
How long do cooked patties last?
Only 1-2 days in the fridge. The cooked fish and breading perish quickly.
Can I bake instead of fry?
Baking won’t be as flavorful or crisp. I suggest pan-frying as directed.
Enjoy My Favorite Mackerel Patties!
For an easy, affordable fish dish, you can’t go wrong with these delicious mackerel patties.
I hope you love cooking this recipe as much as I do. The flavorful fish combined with crunchy coating and condiments makes for a sensational meal.
Whip up a batch soon and savor the tasty patties in a sandwich, over salad, or with any of your favorite sides. Let me know if you have a special twist on mackerel patties you love!
Mackerel Patties Recipe
Ingredients
- 1 pound mackerel fillets skin removed
- 1/2 cup panko breadcrumbs
- 1/4 cup minced onion
- 1 egg lightly beaten
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 cup vegetable oil for frying
- Salt and pepper to taste
Instructions
- Rinse the mackerel fillets under cold water and pat dry with paper towels. Remove any bones or skin. Chop the fish into smaller pieces then place in the freezer for 15 minutes until well chilled.
- In a mixing bowl, combine the panko, minced onion, egg, mayonnaise, mustard, Worcestershire sauce, and Old Bay seasoning. Stir well until fully mixed.
- Take the mackerel from the freezer. Working in batches if needed, pulse it in a food processor until the fish is broken down into a coarse texture. Be careful not to overprocess into a paste.
- Add the processed fish to the bowl with the panko mixture. Gently fold everything together, taking care not to break up the fish too much. Season with salt and pepper to taste.
- Form the mixture into patties using about 1/4 cup per patty. Make them on the thinner side, around 1/2 inch thick. Place the uncooked patties on a plate and refrigerate for 15 minutes. Chilling helps them hold their shape better.
- Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Test the oil temperature by adding a pinch of breadcrumbs. It should sizzle immediately when hot enough.
- Carefully add 4-5 patties to the hot oil and fry for 2-3 minutes per side. Work in batches to avoid crowding the pan and steaming instead of browning.
- Drain the cooked mackerel patties on a paper towel-lined plate. Sprinkle with a pinch of salt while hot. Repeat with remaining patties.
Notes
- Use very fresh mackerel within a couple of days of purchasing. Mackerel goes bad quickly.
- Chill the fish well before processing to make it easier to work with.
- Pick a hearty breadcrumb-like panko versus a finer one that makes mushy patties.
- The egg and mayo act as binders to hold the patties together when cooked.
Flavor boosters like onion, mustard, and Old Bay seasoning offset the strong mackerel taste.
Here are some details about preparations and cooking times:
Preparation time: 20 minutes
Cooking time: 10 minutes
Total time: 30 minutes
Nutrition Facts Per Patty (80g):
Calories: 130 Fat: 7g Carbs: 6g Protein: 13g
The mackerel patties come together quickly by pulsing the fish and mixing with the breadcrumb coating. Chilling the mixture helps keep the patties intact while frying. Cooking takes just 2-3 minutes per side for tender and crispy patties. The whole recipe can be completed in about 30 minutes for a nutritious seafood meal that’s under 150 calories per serving.
