Deep-Frying Mackerel Patties: A Deep Fryer's Guide

Mackerel patties are a quick, tasty, and nutritious meal that can be made in under 30 minutes. They are versatile and can be served with a variety of sides, such as salad, rice, or roasted vegetables. While some recipes call for pan-frying or skillet frying, others suggest deep frying. But can you deep fry mackerel patties in a deep fryer?

Mackerel patty ingredients

Mackerel patties are a simple, tasty, and nutritious meal. The main ingredient, mackerel, is a good choice due to its health benefits as an oily fish rich in omega-3 fatty acids. The patties are versatile and can be served in a variety of ways, making them a great option for a quick and easy meal.

• Mackerel Fillets: The star of the dish, mackerel fillets provide a robust and satisfying flavour. Wild-caught Pacific mackerel is recommended for its strong flavour, but farmed mackerel is a good alternative if you prefer a milder taste. You can use either fresh or canned mackerel, but be sure to drain the excess oil or brine before using.
• Breadcrumbs: These help bind the patties together and give them a nice crunchy texture. You can use plain breadcrumbs or add some seasoning to them for extra flavour.
• Onions: Onions add a touch of sweetness and enhance the overall taste of the patties. They complement the richness of the mackerel.
• Garlic: Garlic is a common ingredient in many cuisines and adds a rich flavour to the patties. It also has medicinal properties and can boost your immune system.
• Eggs: Eggs act as a binding agent and help keep the patties together. They also make the patties more satisfying and tasty.
• Flour: Flour is used to thicken the batter and ensure the patties hold their shape during cooking.
• Spices and Seasonings: You can use a variety of spices and seasonings to add flavour to your mackerel patties. Some options include Old Bay Seasoning, lemon juice, salt, and pepper. You can also add cayenne pepper or red pepper flakes for a spicy kick.
• Oil: A healthier option for cooking the patties is olive oil, which adds flavour and is a better alternative to traditional cooking oils. Avocado oil is another option.

How to shape mackerel patties

Shaping mackerel patties is a simple process. First, you will need to prepare your mackerel mixture. This typically includes ingredients such as flaked mackerel, breadcrumbs, eggs, spices, and other flavourings. Mix these ingredients together in a large bowl.

Once you have a cohesive mixture, it's time to shape your patties. Using your hands, take a portion of the mixture and form it into a round, flat shape, similar to a burger patty. The exact size and thickness of your patties will depend on your personal preference and the number of servings you desire. A common measurement is to use 1/4 cup of the mixture to shape each patty.

If you find that the mixture is too sticky or soft to handle, you can try chilling it in the refrigerator for about 30 minutes before shaping. This will help the patties hold their shape better.

After shaping, your mackerel patties are ready to be cooked. You can fry them in a skillet with a small amount of oil until golden brown and crispy, or try alternative cooking methods like air frying or baking in the oven.

Some recipes suggest making a small indentation in the centre of each patty with your thumb, which helps the patty cook more evenly and prevents it from puffing up in the centre.

Oil type and temperature

When deep-frying mackerel patties, the type of oil and temperature used are crucial factors in achieving the ideal texture and taste. Here are some important considerations:

Oil Type:

• Avoid using olive oil for deep-frying mackerel patties as it has a relatively low smoke point.
• Opt for oils with high smoke points, such as peanut, vegetable, canola, or safflower oil. These oils can withstand higher temperatures without smoking or burning, making them ideal for deep-frying.

Oil Temperature:

• The oil temperature should be carefully monitored to ensure the patties cook evenly and don't burn or become soggy.
• Heat the oil to a temperature range of 350-375°F before adding the patties. This range is ideal for getting a crispy exterior while keeping the interior moist and juicy.
• Use a deep-fry or candy thermometer to accurately monitor the oil temperature. This helps prevent overheating or underheating the oil.
• If the oil is too hot, the patties may burn on the outside before the inside is cooked. On the other hand, if the oil is too cold, the patties will absorb more oil and take longer to cook.
• Maintain the oil temperature by adjusting the heat source as needed. It's important to control the heat to ensure even cooking and prevent the oil from dropping below or rising above the desired temperature range.

Cooking time and technique

To cook mackerel patties in a deep fryer, start by heating a generous amount of oil—at least 4 inches—in a heavy pot or deep fryer to between 350°F and 375°F. Use a deep-fry thermometer to monitor the temperature.

While the oil is heating, pat your mackerel patties dry with paper towels and season or coat them as desired. You can season with salt and pepper, or try a batter made from flour, cornmeal, and egg.

Once the oil is hot, gently place the patties into the fryer, being careful not to overcrowd the fryer. Fry the patties in batches if necessary, as overcrowding will cause the oil temperature to drop, resulting in greasy patties that absorb too much oil. For home deep fryers, fry no more than four patties at a time.

Fry the patties for 2-5 minutes per side, depending on their thickness. Thinner patties will fry faster than thicker ones. For a crispy exterior and moist, juicy interior, keep a close eye on the patties to avoid undercooking or overcooking. Flip the patties occasionally for even cooking.

When the patties are golden brown and crispy, remove them from the oil and drain them on a paper towel-lined plate. Season with salt if desired.

Allow the oil to reheat fully between batches. Monitor the temperature and adjust the heat to maintain 350°F.

For food safety, fried mackerel patties should not be left out at room temperature for more than two hours. Refrigerate within two hours and reheat to 165°F before serving again.

Serving suggestions

Yes, you can deep fry mackerel patties in a deep fryer. Here are some serving suggestions:

Mackerel patties are a delicious and versatile dish that can be served in a variety of ways. They are perfect for a quick and easy weeknight meal or a casual weekend lunch. Here are some serving suggestions to elevate your mackerel patties:

• Salad: For a light and nutritious option, serve the patties on a bed of fresh, crisp greens. A tangy salad dressing will complement the flavour of the patties.
• Rice: Create a heartier meal by serving the mackerel patties on a bed of rice. The rice will balance out the flavours of the patties and provide a filling base.
• Steamed vegetables: Steamed veggies, such as carrots, asparagus, or Brussels sprouts, make a great side dish. They add a touch of sweetness to the dish and pair well with the savoury patties.
• Potatoes: Potatoes are a classic side dish that can be prepared in a variety of ways, such as roasted, mashed, or fried. They provide a starchy contrast to the flaky texture of the patties.
• Creamy sauces: Mackerel patties go well with creamy sauces, such as tartar sauce, cocktail sauce, or a lemon aioli. These sauces add a refreshing tang and moisture to the dish.
• Spicy kick: If you want to add some heat to your mackerel patties, serve them with a chilled, creamy yogurt or sour cream dipping sauce. This will help balance out the spiciness.
• Herbs: For a bright and herbal flavour, add some fresh herbs like parsley, dill, or cilantro to your patties. A splash of lemon juice will enhance the freshness of this combination.
• Cheese: Incorporating grated cheese, such as parmesan, into your patties or as a topping can add a savoury and creamy texture. Pair it with garlic butter or alfredo sauce for an indulgent treat.
• Bread: For a heartier meal, serve your mackerel patties with a piece of crusty bread. You can use the bread to make sandwiches or to soak up the savoury juices from the patties.

When deep frying mackerel patties, it is important to maintain a consistent oil temperature and avoid overcrowding the fryer. The thickness of the patties will also impact the cooking time, with thinner patties cooking faster than thicker ones. Monitor the patties closely to prevent overcooking and adjust the heat as needed to maintain a crispy exterior and moist, juicy interior.

Frequently asked questions