2 tablespoons shredded parmesan cheese.

Canned mackerel fish cakes are flavored with garlic, onions, chopped cilantro, dijon mustard, hot sauce and lemon juice. Mix mackerel, onion, tuna, parmesan cheese, mayonnaise, eggs, dijon mustard, seasoning blend, paprika, and basil together in a bowl. In this pinoy fish recipe, mackerel is first simmered in a tangy tamarind base and then fried.

Add the rest of the ingredients, excluding vegetable oil, and mix well.

Fish is one of our traditional dishes and we love to make a variety of dishes with them. Using ¼ cup as a measure, shape. Serve with tomato wedges and cream cheese sauce.

In a large mixing bowl, combine all of the mackerel recipe ingredients, (except the white cheddar ranch dressing!) heat up the oil in the frying pan, and roll the mackerel patty.

Drain mackerel, debone and transfer to a mixing bowl. 1/2 cup diced green bell peppers. 1 (15 oz) can bones and skins removed (optional), chicken of the sea® chub mackerel in water.

This is a bengali recipe and is known as mackerel fish kebab.

In a large bowl, combine the fish, onion, celery, bellpepper, garlic powder, worcestershire sauce, and eggs, hot sauce and 1/2 tablespoon creole seasoning. 1/4 cup cooked, chopped bacon. It is important that the fish is fresh.

Cook cakes, working in batches if needed, in the hot skillet until browned, 3 to 5 minutes;

Instead of frying, you can also wrap the fish in banana leaves and grill it. 1/2 cup diced red bell peppers. These are then coated with seasoned panko breadcrumbs and pan fried in a cast iron skillet.