Delicious and healthy recipe for jack mackerel croquettes or pan-fried jack mackerel from a can with flour, vegetables, breadcrumbs, and egg that will be an excellent alternative for a family lunch.
Contents
How to make Jack Mackerel Croquettes from a Can?
Whether baked or fried, jack mackerel croquettes are one of the best ways to make the most of this classic Chilean canned fish, easy to prepare with simple, healthy, and economical ingredients.
Nutritional Information
Category: Main Dishes
Cuisine: Chilean
Calories: 350
Preparation: 30 minutes
Cooking: 20 minutes
Servings: 4 people
Baked Jack Mackerel Croquettes Recipe
Ingredients
- 1 can of jack mackerel in brine
- 100 g breadcrumbs
- 2 eggs
- ½ chopped onion
- ½ grated carrot
- ½ chopped red bell pepper
- Lemon juice
- Parsley
- Salt
- Pepper
Preparation
- Open and drain the water from the canned mackerel, pour the mackerel into a medium bowl, shred with a fork, and remove any traces of bones. Add the chopped onion, grated carrot, and chopped red pepper, and complement with fresh parsley chopped to taste. Set aside.
- In a small bowl, add the breadcrumbs and the two eggs, gently mix with a spoon until you obtain a homogeneous mixture without lumps.
- Incorporate the breadcrumb and egg mixture into the mackerel and vegetable mixture, mix everything with clean hands or a wooden spoon until you get a uniform and compact dough, season with salt and pepper to taste, and set aside.
- For the jack mackerel croquettes, preheat the oven to 200°C (392°F) for 10 minutes, and for the pan-fried jack mackerel, heat enough oil in a large pan to about 170°C (338°F).
- Shape the croquettes until they reach about 10 centimeters in diameter, gently flatten with your fingers, and distribute them on a buttered baking sheet or a wide tray.
- Place in the preheated oven and bake for about 15 to 20 minutes, until they are lightly golden brown, or fry the croquettes in hot oil for about 2 to 3 minutes per side and drain on absorbent paper.
- Serve the jack mackerel croquettes or pan-fried jack mackerel immediately, optionally drizzled with a few drops of freshly squeezed lemon juice and accompanied by white rice or boiled potatoes.
Tips for preparing pan-fried jack mackerel
- To make pan-fried jack mackerel, undoubtedly the best oil for frying is olive oil, as it is more heat-resistant and takes longer to degrade.
- However, using sunflower oil is also a good option due to its more neutral flavor, although it is not recommended to use it more than once.
- Try to reach the correct temperature of the oil before starting to fry, either with a kitchen thermometer or by checking that the oil is very hot without starting to smoke.
Benefits of consuming Chilean jack mackerel
Jack mackerel is a blue fish rich in proteins and omega-3 fatty acids, as well as being an important source of potassium, iron, calcium, magnesium, and iodine.
It contains vitamins D and B12, which help the body absorb calcium and play an important role in the nervous, muscular, and immune systems, while vitamin A contributes to the maintenance, growth, and repair of the mucous membranes, skin, and other tissues of the body.
Did you know?
The history of jack mackerel in Chile is undoubtedly very interesting, as at the beginning of the last century, it was not considered a fish for human consumption, being destined for the production of fishmeal. However, it was in the late 1960s that it began to be canned for human consumption.
