Pan-Frying Mackerel Patties: Deep Fryer Magic

Mackerel is a delicious and healthy fish that can be cooked in a variety of ways, including pan-frying and air frying. While pan-frying is a great way to cook mackerel fillets, resulting in a tasty, quick meal with a beautifully crisp skin, some people may prefer to use a deep fryer for a different taste and texture. So, can you pan-fry mackerel patties in a deep fryer? The answer is yes! Air frying mackerel patties is a healthy alternative to deep frying, as it requires less oil and produces a crispy exterior with moist and tender insides. This method is especially suitable for mackerel due to its impressive oil content.

Mackerel patty ingredients

Mackerel patties are a simple, tasty, and healthy meal that can be served in a variety of ways. Here is a list of ingredients that you can use to make delicious mackerel patties:

Canned Mackerel

Using canned mackerel is a convenient and cost-effective option. Look for mackerel in brine, spring water, or olive oil. Drain the excess liquid and remove the bones before flaking the meat with a fork. You can also use fresh mackerel, but you will need to cook it first.

Binding Agents

Binding agents help hold the patties together. You can use breadcrumbs, either store-bought or homemade. Alternatively, you can use a combination of coconut flour and ground almonds if you're following a keto diet, or wholemeal breadcrumbs, plain flour, or instant mashed potatoes if you're not. Eggs also act as a binding agent and add moisture to the mixture.

Flavour Enhancers

To enhance the flavour of your mackerel patties, you can add various ingredients such as grated Parmesan cheese, mayonnaise, chopped chives or scallions, dried parsley, finely diced red onion, and fresh herbs like basil, coriander, or dill. You can also add spices like smoked paprika, sea salt, and black pepper to taste.

Optional Ingredients

For an extra crunch, you can coat your mackerel patties with panko breadcrumbs before baking them. You can also serve your patties with a creamy BBQ sauce, made by mixing mayonnaise, BBQ sauce, and lemon juice. Other serving suggestions include garden salad, French fries, pasta, steamed vegetables, rice, creamed spinach, or Caesar salad.

Pan-frying vs air frying

Pan-frying and air frying are two popular methods for cooking mackerel patties, each with its own unique set of advantages and disadvantages.

Pan-frying is a traditional cooking technique that involves cooking food in a pan with a small amount of oil over a heat source. It is a quick and easy method that can produce a crispy texture and is particularly suitable for mackerel fillets, as it helps hold the fillet together. However, pan-frying can be messy, as it involves the use of oil, and may require more clean-up afterward. Additionally, there is a risk of overcooking the mackerel, which can result in dry and chewy flesh.

Air frying, on the other hand, is a more modern approach that uses hot air circulated by a fan to cook food. It is considered a healthier alternative to deep frying or pan-frying, as it requires little to no oil, resulting in a significant reduction in calories and fat content. Air fryers are versatile and can be used for frying, baking, and grilling a variety of foods, from chicken and onion rings to brownies and roasted chicken. They are also generally easier to clean than traditional fryers. However, air-fried foods may not have the same taste and texture as their oil-fried counterparts, and the basket size may be too small for cooking family meals.

When it comes to mackerel patties, both pan-frying and air frying can be successful methods. Pan-frying can give the patties a crispy exterior while helping to hold the patty together. Air frying, on the other hand, offers a healthier alternative, reducing the amount of oil required and potentially lowering the calories and fat content of the patties. It is worth noting that air frying fish may increase the formation of cholesterol oxidation products (COPs), which have been linked to coronary heart disease and other health issues. However, adding fresh herbs like parsley or chives during the cooking process can help mitigate this effect.

In summary, the choice between pan-frying and air frying mackerel patties depends on personal preferences and health considerations. Pan-frying can provide a crispy texture and is a quick cooking method, but it may be messier and requires careful attention to avoid overcooking. Air frying offers a healthier option with less oil, but the taste and texture may differ, and the cooking capacity may be limited. Ultimately, both methods can produce delicious mackerel patties, so it is a matter of deciding which factors are most important for your cooking needs.

Pan-frying tips

• If you're using a skin-on fillet, try cutting a criss-cross pattern across the skin to prevent it from sticking to the pan and to achieve a super crispy texture.
• To avoid the lingering smell of fish in your kitchen, turn on the fan, open the windows, or lay a piece of aluminium foil on your pan before frying.
• When pan-frying mackerel fillets, heat a non-stick pan until it's smoking hot, then add the fish, skin-side down. Turn the heat down to medium-high and apply gentle pressure to the fillets to keep them flat.
• For crispy skin and moist, succulent flesh, cook skin-on fillets for 2-4 minutes, depending on their thickness. Once the skin is golden, turn the fillets over and remove the pan from the heat, allowing the fish to finish cooking in the residual heat.
• If you're pan-frying mackerel patties, heat oil in a skillet over medium heat, then add the patties and cook for 5-7 minutes on each side, or until they're golden brown and crispy.
• If you're using an air fryer, cook the patties for 8-10 minutes at 400°Fahrenheit, or until they reach your desired level of crispiness.

Pan-frying times

Pan-frying mackerel is a great way to cook this delicious and healthy fish. It is quick, easy, and results in succulent, flavourful fillets with a beautifully crisp skin.

The pan-frying process begins with seasoning the mackerel fillets with salt and pepper. Heat a dash of olive or rapeseed oil in a non-stick frying pan. Once the pan is smoking hot, add the mackerel, ensuring the skin side is down. Turn the heat down to medium-high. As the fillets curl up, gently apply pressure to ensure the fish stays flat and all the skin makes contact with the pan.

Cooking times will depend on the thickness of the fillet and your desired level of crispness. For a fillet of average thickness, cook for 2-4 minutes on the first side. Once the skin is crisp and golden, turn the fillet over and remove the pan from the heat. Leave the mackerel in the pan to cook through in the residual heat, then serve immediately.

If you are cooking mackerel patties, the process is similar. Heat oil in a large skillet over medium heat. Add the patties to the skillet and cook for 5-7 minutes on each side, or until golden brown and crispy. A meat thermometer inserted into the thickest part of the patty should read 145°F when they are done.

Mackerel is particularly unpleasant when overcooked, resulting in dry and chewy flesh, so always err on the side of caution.

Serving suggestions

Mackerel patties are a versatile dish that can be served in a variety of ways to suit different tastes and dietary preferences. Here are some serving suggestions to elevate your mackerel patties and create a well-rounded meal:

• Salad: For a nutritious and light option, serve the mackerel patties on a bed of fresh, crisp greens. The tartness of a salad dressing will provide a refreshing contrast to the rich flavour of the patties.
• Rice: Create a hearty and satisfying meal by pairing the mackerel patties with rice. White rice, in particular, provides a neutral base that allows the flavour of the patties to shine through.
• Roasted vegetables: Roasted veggies like carrots, asparagus, and Brussels sprouts make an excellent side dish to the mackerel patties. The natural sweetness of the roasted vegetables will complement the savoury flavour of the patties.
• Quinoa: For a healthy and protein-packed option, serve the mackerel patties on a bed of fluffy quinoa. The nutty flavour of quinoa will enhance the taste of the patties while providing a good source of protein and fibre.
• Crusty bread: For a more casual and hearty meal, serve the mackerel patties with a piece of crusty bread. This can be used to make sandwiches or to soak up the savoury juices from the patties.
• Dipping sauces: Enhance the flavour of the mackerel patties by serving them with a variety of dipping sauces. Some options include lemon wedges, chilled creamy yogurt, sour cream, tartar sauce, or hot cocktail sauce.
• Spicy twist: Add some heat to your mackerel patties by incorporating cayenne pepper or red pepper flakes. Serve with cooling dipping sauces like yogurt or sour cream to balance the spiciness.
• Herbal flavour: For a bright and herbal taste, add some freshly chopped herbs like parsley, dill, or cilantro to your patty mixture. A splash of lemon juice will further enhance the freshness of this flavour profile.
• Cheesy delight: Take your mackerel patties to the next level by adding grated Parmesan cheese to the mixture. Serve with garlicky butter or rich Alfredo sauce for an indulgent and savoury experience.
• Crispy coating: For an extra crispy texture, coat your mackerel patties with panko breadcrumbs before frying. This will create a satisfying crunch and provide the perfect vessel for dipping sauces like tartar sauce or hot cocktail sauce.
• Sweet and savoury: Experiment with different ingredients like grated sweet potatoes or zucchini to add sweetness and texture to your mackerel patties. Serve with unique dipping sauces such as honey mustard, chipotle aioli, lemon aioli, or garlicky tzatziki.

Frequently asked questions