Odor-Free Mackerel Fish Cakes: Chewy and Savory
Odor-Free Mackerel Fish Cakes: Chewy and Savory
[Norwegian Mackerel] A Chewy, Savory Mackerel Fish Cake Recipe with Absolutely No Fishy Smell
Made with fresh Norwegian mackerel, these fish cakes are delightfully chewy, savory, and completely free of any fishy odor. We’re sharing a healthy and delicious mackerel fish cake recipe that the whole family, from young children to adults, can enjoy. It’s a unique way to savor mackerel!
Main Ingredients- 200g Norwegian boneless mackerel fillet
- 80g shrimp meat
- 1 large egg
- 2 Tbsp potato starch (or cornstarch)
- 1 Tbsp tempura flour
- 1 pinch salt
- 1 pinch black pepper
- 1/4 tsp sugar
Cooking Instructions
Step 1
Begin by preparing all the ingredients for the fish cakes. Wash and get ready the fresh Norwegian mackerel fillet, shrimp meat, and vegetables.
Step 2
This recipe specifically uses Norwegian boneless mackerel, known for its clean taste and lack of fishy odor, ensuring a pure and delicious fish cake.
Step 3
The Norwegian mackerel fillets are firm and fresh-looking, and conveniently already deboned, making them easy to work with and contributing to a tender texture.
Step 4
Pat the mackerel fillets dry with paper towels. Carefully remove any remaining bones and fillet the flesh.
Step 5
For the shrimp, remove the tails and cut them into smaller pieces to make them easier to grind in the blender.
Step 6
Place the filleted mackerel, prepared shrimp meat, and the whole egg into a blender or food processor.
Step 7
Blend until the mixture is smooth and paste-like. You can use a hand blender or a regular blender. Ensure there are no large chunks remaining.
Step 8
Finely mince the carrot, green onion, and onion. Minced vegetables add texture and flavor to the fish cakes. Aim for a very fine dice so they integrate seamlessly.
Step 9
To the blended mackerel and shrimp mixture, add the finely minced vegetables, potato starch (2 Tbsp), and tempura flour (1 Tbsp). Season with a pinch of salt, a pinch of black pepper, and 1/4 tsp of sugar. Knead the mixture thoroughly with your hands until it forms a cohesive, slightly sticky dough.
Step 10
Cover the fish cake dough with plastic wrap and refrigerate for 20-30 minutes. This resting period allows the dough to firm up, making it easier to shape.
Step 11
Wear food-safe gloves. Take portions of the chilled dough and shape them into bite-sized pieces, flattened slightly into oval or round shapes. Gently place the shaped fish cakes into the preheated oil.
Step 12
Fry the fish cakes in oil preheated to 160-170°C (320-340°F). Fry them until they are golden brown and cooked through, turning them occasionally for even cooking. Don’t overcrowd the pan.
Step 13
Once golden brown and cooked, remove the fish cakes from the oil. Place them on paper towels to drain any excess oil.
Step 14
Your delicious Norwegian mackerel fish cakes, packed with flavor and a wonderful texture, are now ready!
Step 15
You’ll be amazed by how they are completely odor-free. The natural savory taste of the mackerel, the subtle sweetness of the shrimp, and the satisfying chewy texture are truly wonderful. They become more delicious with each bite.
Step 16
These Norwegian mackerel fish cakes are a delightful dish perfect as a side for kids, a snack, or even an appetizer for adults. Enjoy mackerel in a new, healthy, and delicious way with your whole family!
Step 17
My daughter loved them so much, she ate five in no time! Make this healthy and tasty mackerel dish easily at home and delight your family’s taste buds.
