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1
You may soak the king mackerel in milk for 1 hour prior to making the cakes, but you may omit this step. Milk may help to take the strong flavor out.
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2
Pour the milk off if you soaked it. With a spoon scrape the fish from the connective tissue and chop any large chunks into smaller random pieces (about the size of mixed nuts).
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3
Finely chop the onion, celery, and bell pepper.
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4
Add the remaining flour mixed with 1 tablespoon creole seasoning in a shallow dish for breading. Set aside.
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5
In a large bowl, combine the fish, onion, celery, bellpepper, garlic powder, worcestershire sauce, and eggs, hot sauce and 1/2 tablespoon creole seasoning. Mix together (works best with your hands). Add the bread crumbs and about 1/4 cup flour.
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6
Form the mixture into large meatball sized handfuls. Flatten to about 1/2 inch. Add more flour/breadcrumbs if mixture is too wet and won't stick together. Mixture may crumble slightly but should hold together. Pat both sides of cake in flour mixture that was set aside.
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7
In a large frying pan add a couple of tablespoons of canola oil and a tablespoon of butter and heat over medium heat. Fry cakes until browned on both sides. Transfer to a dish lined with paper towels and keep warm in an oven until you are ready to serve.
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8
Serve with with mustard lime sauce or ketchup.
