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Holy Mackerel Fish Cakes

Recipe Tags:

dinner | Easy | fish | fish fry | fried fish | main | main dish | meal | seafood

Prep Time:

15 minutes




    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.

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