Holy Mackerel Fish Cakes
dinner | Easy | fish | fish fry | fried fish | main | main dish | meal | seafood
- • 1 bag Southern Recipe Original Pork Rinds
• 1 (15 oz.) can mackerel in brine, drained
• 1 small onion, chopped
• 1 (5 oz.) can tuna packed in water, 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.