Super Easy & Tasty Peppered Mackerel Cakes W

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It’s black History Month & I am happy khổng lồ partner with other amazing đen food bloggers for this year’s đen History Month Virtual Potluck!

If you missed out on last year just wait and see what everyone is doing this year!

This year I chose to chia sẻ a recipe that is dear lớn me, Creole Mackerel Balls w/ Biscuits.

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Growing up this was a dish my father use to make my brothers and I.A meal that his father would whip up for his brothers and sisters.

Which I am sure this is a meal that his father had growing up & stuck with him, which in turn became a dish my father loved, which then lead to him passing it down lớn us.

Till this day every time I make this dish I think of my childhood. The canned mackerel that he would carefully take the bones out & flake up gently making sure to lớn keep the meat in tact.


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The big blue Pillsbury can of grand biscuits that went into the oven. Và you cant forget the Aunt Jemima pancake syrup and hot sauce on standby. Believe it or not, this was something that we never had at breakfast. For some reason it is a meal that my brothers and I would enjoy for dinner—and it was a good meal at that.

Like anything that is passed down, you tend to địa chỉ your spin to lớn it. My dad would grate raw potatoes into the mackerel mixture, making sure khổng lồ drain the liquid—something he said his father didn’t do. But for my take on it, I decided lớn boil the potato which in turn eliminated the chance of the mixture becoming extremely wet. It also helped with binding everything together.

But, the best thing about this technique is that when you fry your mackerel balls, the roughly chopped potatoes that makes their way on the outside develop the most wonderful hash brown like crust—it’s amazing!

More of the texture comes from rolling your mixture in cornmeal instead of flour for a welcoming crust. Warm syrup, hot sauce & biscuits brings everything together for the most satisfying simple meal.

Xem thêm: Mặt Nạ Tofu Mask Sheet Hộp 5, Mặt Nạ Đậu Phụ Moritaya Tofu Mask 150G


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Creole Mackerel Balls w/ Cane Syrup

1 can of mackerel

1 small Yukon potato (1/2 cup)

1 tablespoon butter

1/4 cup onions, diced

2 tablespoons celery, diced

1/2 cup green onions, chopped (white parts as well)

3 cloves garlic, minced

1 teaspoon Creole seasoning

2 tablespoons parsley, minced

1 tablespoon hot sauce

1 tablespoon creole mustard

1 teaspoon kosher salt

1 tablespoon cornmeal

1 egg, lightly beaten

To pan fry:

1/4 cup neutral oil

1 cup of cornmeal

1 teaspoon of creole seasoning

Serve with your favorite can of biscuits or biscuit recipe.


Bring a small pot of salted water to lớn a boil, địa chỉ potato và cook until fork tender. Remove from water, peel off skin & rough chop. (Then can be broken apart into pieces or diced). Place aside and let cool.

In a small skillet over medium heat, địa chỉ cửa hàng your butter & onions. Let it sauté for 3-4 minutes. Toss in the celery, green onions, garlic and creole seasoning. Cook for another 3 mintues, let cool.

Open up your can of mackerel và dispose of the bones. Gently flake the meat and add to a bowl. Showroom in the cooked veggies, parsley, hot sauce, creole mustard, kosher salt, cornmeal, potatoes and the egg.

Gently incorporate all ingredients & form into a ball or patty. Place in the refrigerator for trăng tròn minutes khổng lồ chill.

In a cast iron skillet heat the oil over medium high heat. Combine the cornmeal and creole seasoning on a plate and place aside. Remove mackerel balls from the refrigerator và roll/coat with the cornmeal mixture. Place in the skillet and pan fry for 3-4 minutes on each side until golden brown and you achieve a great crust from the cornmeal.

Serve with hot biscuits, cane syrup or syrup of choice and hot sauce!


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January 31, 2019/ Brittany Conerly/

Brittany Conerly


Beyond The Bayou


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Hi! I’M BRittany & welcome to lớn Beyond The Bayou where you will find food from my bayou roots and beyond.