I love Mackerel, it’s one of my biggest pleasures in life. A lonely mackerel made me fall in love with fishing and I’ve spent many a happy summer eve proudly cooking my mackerel catch of the day.
Mackerel is a hugely delicious and versatile fish, making it great to experiment with when cooking. Fishcakes are one of my favourite ways to cook it and I’ve tried lots of different recipes; this is the best one I’ve found, albeit with a few slight personal adaptions.
Mackerel Fishcake Ingredients:
- 2 very fresh mackerel, filleted and skinned (catch them yourself for added satisfaction)
- 500g potatoes, pealed and diced
- 100g breadcrumbs (you can use white or brown depending on how tanned you want your cakes to look)
- 25g of butter
- 2 eggs (beaten to within an inch of their lives)
- 1 gherkin, finely chopped (Top Tip – to get free gherkin, simply go to McDonalds, half the people take them out of their burgers)
- 3 tbsp of parsley or any other rabbit food of your preference
- 3 tbsp sunflower oil
Mackerel go in…
Mackerel Fishcake Method:
- Grill the mackies for roughly 6-8 minutes (you don’t need much heat, I don’t know how hot your cooker is, use some common sense)
- Cook your spuds in salted water for 10mins.
- Then mash with butter, parsley, gherkin and the fishies!
- Divide into 8 round shaped cakes, or I guess you could make a few less and super size them!
- Dunk them each into egg, then breadcrumbs.
- Chill them out for an hour in the fridge.
- Heat 1/2 oil in the pan (because you’ll cook them in two batches)
- Cook for 3-4 minutes per side, until golden brown.
- Enjoy tucking into these bad boys!
..fishcakes come out!
Now when you’re chowing down on these fish cakes, I guarantee you’re going to be as happy as the lady on the box to my new kitchen scales:
FYI: These scales are very good and do exactly what you’d expect from a set.
– They are very light weight and compact.
– The functionality of them is simple and very easy to use.
– Their accuracy is spot on and they wont let you down.