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easy mackerel patties recipe

Mackerel Patties Recipe

Learn how to make easy, delicious mackerel patties at home! This post includes handy tips for the best flavor and texture, along with suggested ingredients, step-by-step frying instructions, serving ideas, modifications, and answers to common questions.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Snack
Cuisine American
Servings 8 Patties
Calories 150 kcal

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.
Keyword mackerel patties recipe