Holy Mackerel Fish Cakes
dinner | Easy | fish | fish fry | fried fish | main | main dish | meal | seafood
- Holy Mackerel Fish Cakes:
• 1 bag Southern Recipe Pork Rinds
• 1 can (15 oz.) Mackerel in brine, drained
• 1 Onion, chopped
• 1 can (5 oz.) Tuna, drained
• 1/4 cup Mayonnaise
• 2 Eggs, beaten
• 2 Tbsp. Dijon mustard
• 2 tsp Salt-free seasoning blend
• 1 tsp. Paprika
• 1 tsp. Dried sweet basil
Mix mackerel, onion, tuna, parmesan cheese, mayonnaise, eggs, Dijon mustard, seasoning blend, paprika, and basil together in a bowl until completely combined. Add pork rind crumbs, 2 tablespoons at a time, until mixture holds together. Form mixture into balls and flatten into 1/2-inch-thick cakes.
Heat a large non-stick skillet over medium-high heat and spray with cooking spray. Arrange cakes in the hot skillet and spray each cake with cooking spray.
Cook cakes in the hot skillet until browned for about 3 to 5 minutes. Flip cakes and cook until the other side is golden browned for an additional 3 to 5 minutes. Transfer cakes to a paper towel-lined plate.