To make jack mackerel patties, use Kraft's recipe with flavors of garlic powder and onion, or use Epicurious’ recipe, which includes potatoes and egg for binding. To make Kraft’s recipe, dice 1 large onion. Add it to a large mixing bowl with 1 can of jack mackerel with the can juices, 1 1/2 cups of plain corn meal, 1 1/2 cup of self-rising flour and 1/2 teaspoon of garlic powder.
Mix in 1 teaspoon of salt and 1 teaspoon of ground black pepper. If the mixture does not hold its shape, add additional corn meal to bind it. Form the mixture into hand-sized patties.
Heat 2 cups of canola oil in a pan over medium-high heat. Fry the patties on one side until golden brown, and then flip them to repeat on the other side. Transfer the cooked patties to paper towels to drain away excess grease before serving.
To make Epicurious’ recipe, drain 1 can of chopped mackerel, such as jack mackerel, and pick out any dark pieces. Boil and chop 2 potatoes, and add them to a mixing bowl with 1 egg and the drained mackerel. Form the mixture into patties, and roll them in 1 cup of cornmeal. Heat 2 tablespoons of olive oil in a skillet, and fry the patties until crispy on both sides.