How to make it

  • Heat about 1/4 inch to 1/2 inch cooking oil in heavy cast-iron skillet. Turn jack mackerel and the broth in which it is packed into mixing bowl Split open pieces to remove the heavy spinal column (if preferred, these bones may be left in) . Crumble mackerel into its canning broth. Add salt and egg and jalapeno and hot salt mix thoroughly. Add enough cornmeal to make a stiff dough, stirring until all is well-mixed. If mixture is too soupy to hold together, add a little more cornmeal to thicken. Use hands to pat out dough into 7 or 8 individual-sized cakes and turn carefully into hot oil. Fry, turning once, until crisp and golden brown on both sides. Remove to paper-towel-lined serving dish. These cakes go well with pinto beans and creamed potatoes. Some people like them with a side dip of ketchup or barbecue sauce.

Reviews & Comments 2

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    goodeat ate it and said...
    Anyway would be fine with me!! i like them both and this is better than what i been trying to make them out of! five forks
    Was this review helpful? Yes Flag
    " It was excellent "
    hungrybear ate it and said...
    I like the Salmon the best
    but this would be good too
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes