Mizz V 2 You
We would all meet up in Grandma's kitchen, every Friday, at 10am. By noon, us girls would beg my Mom to make us her delicious fishcakes. And she would, thus our little tradition came to be known as Fishcake Fridays! The saddest part of this story is that this was also the very last thing that my Mom made for us the very afternoon that she passed away... on a Thursday. Since her passing, a lot of things have changed within my family, and we gather around Grandma's kitchen table whenever we can, but it's very few and far between, and not like it used to be. Over the last year and a half since her passing, I have been perfecting and if I may be so bold, improving upon, her fishcake recipe. Mainly, because I'm still hoping to keep our Friday tradition going...wish me luck!
Anyway, thanks for reading and I hope you all will give this a try (not everyone appreciates mackerel), and I hope you will enjoy it as much as my family and I do!
- 1 can(s)
- jack mackerel
- 2 or 3
- capfuls of white vinegar (i usually eyeball it, use your best judgement).
- a few splashes of texas pete brand hot sauce (optional)
- 1/2 c
- stone ground cornmeal (use more or less)
- 1/2 c
- all purpose flour (use more or less)
- 1 small
- onion (chopped) use more or less depending upon your preference
- 2 or 3 Tbsp
- ro-tel brand (or similar) chunky style tomatoes & chilies
- 1 bottle
- vegetable oil (for frying, use about as much as you would to make crabcakes or something similar, use your best judgement)
MANY OF MY RECIPES COME FROM MEMORY, AND I'M USED TO EYEBALLING THE AMOUNTS. I FOUND A RECIPE SIMILAR TO MY MOM'S AND USED THEIR MEASUREMENTS AND ADDED THE STEPS THAT I CHANGED FROM HER ORIGINAL RECIPE (WHICH WAS MUCH SIMPLER THAN THIS VERSION.)
How to Make Fadda's Fishcakes
- 1Heat vegetable oil in your frying pan of choice.
- 3Split mackerel open and remove the spines. Although they are edible, I've never liked having them in. (My Mom's recipe left them in.)
- 4Using a fork, flake mackerel into the broth. (Should look like a flaked can of tuna fish.)
- 5Add onion, using as much as you'd like to.
- 7Add in your 2-3 splashes of vinegar, followed by your slashes of hot sauce. (I use Texas Pete or Franks Louisiana style hot sauce.) Again, both of these items are to be used to your liking. You can even leave them out if you choose to do so.
- 8Here's the part where you can do as you like, but I usually add in equal parts flour and cornmeal (eyeballing of course). I have had this with all cornmeal, and with all flour as the breading/binding agent. My preference is to use a bit of both. Sometimes I use a little more cornmeal than flour, but use your best judgement, here.
- 9Add egg and begin to combine all the ingredients. If mixture is too runny, add more flour-cornmeal. The idea is to be able to get the mixture stiff enough to make a patty. (Think crab cake texture.)
- 10Using your hands, (yes, it's a bit messy), begin to form & shape your patties. Placing them on a plate until you have used up the entire mixture. ***NOTE*** This is the point, at which, you can freeze the patties, and save them for frying at a later date & time, should you choose to do so.
- 11Add the patties to the heated vegetable oil and fry. Turning only once, until the fishcakes are crispy and golden brown on both sides.
- 12When done frying, remove fishcakes from oil, and place them on top of a paper towel.
- 13Enjoy! ***NOTE*** My family just ate them like a sandwich most of the time, other times we'd have them with some southern-style grits, or with some home fries! (YUM!!!) Other people like to dip them in ketchup or BBQ sauce. Me? Well, I like them on bread with a bit of mayo, or some thousand island dressing... did I mention they were YUMMMMMMMY?!!! Lol!