Southwestern BBQ Mackerel Fish Sandwich

This meaty sandwich brings tender mackerel and smokey summer flavors to your plate with Mesquite seasoning and homemade BBQ sauce.

4 from 3 votes

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: burgers

2 4.05 oz tins of King Oscar Mackerel in Olive Oil, well drained You can reserve the oil for frying them later.
1/4 cup scallions, thinly sliced
1 tsp freshly squeezed lemon juice
1 tsp Mesquite seasoning
2 tsp Dijon mustard
2 tsp BBQ sauce; you can use the recipe provided here or store-bought
1/8 tsp Kosher salt
Cracked black pepper, to taste
1 large egg, beaten
1 cup Panko bread crumbs
1-2 TBSP olive oil (or reserved oil from can)

8 oz tomato sauce
1/2 cup ketchup (preferably homemade to avoid all that sugar; see notes for recipe)
1/4 cup maple syrup
2 TBSP apple cider vinegar
2 TBSP worcestershire sauce
1 lemon, juiced
1 tsp garlic powder
1 tsp cracked black pepper
1/4 tsp cumin
1/8 tsp cayenne pepper
1 TBSP corn starch (optional)

Place all of the ingredients into a medium-sized saucepan. Whisk the contents thoroughly to blend well. Bring the mixture to a simmer over medium heat until the sauce is slightly reduced and develops a thicker consistency. If you'd like the sauce to be even thicker, mix 1 TBSP of corn starch and 1/4 cold water in a cup or small bowl. Whisk it until the corn starch has completely dissolved and slowly pour the mixture into the simmering BBQ sauce, stirring to mix. The sauce will thicken up. Remove from heat and set it aside to cool.

Drain the mackerel; reserve the oil if you wish. You can use it for frying the patties later!
Place the ingredients from the mackerel through to the cracked black pepper in a large bowl. Break apart/flake the fish with a fork and stir to combine the ingredients thoroughly. Add the beaten egg and 1/4 cup of the bread crumbs. Mix well.
Line a plate with parchment paper.
Grab about 1 cup worth of the mixture and form it into a solid patty. Place it onto the plate and repeat this with the rest of the mixture. Put the patties in the fridge for 30 minutes so that they can set.
Once the patties are set, remove them from the fridge. Place the remaining 3/4 cup of Panko bread crumbs in a pie plate or shallow dish. (I added a little bit of Mesquite seasoning to the crumbs for extra flavor.) Carefully press one of the fish patties into the plate and coat with crumbs; press the crumbs to the patty to secure them and transfer the patty back to the plate. Repeat this step with the other fish patty; set them aside.
Heat a large skillet over medium heat. Add 1-2 TBSP of olive oil (this is where you can use any reserved oil from the mackerel cans). Once the oil is heated, carefully transfer the patties to the pan and simmer for about 4-6 minutes on each side, or until they're golden brown in color. When done, transfer them to a cooling rack and let cool for about five minutes before serving.
Serve on a bun with BBS sauce, crisp lettuce, tomatoes, onions, or any of your favorite burger toppers.

Find my homemade ketchup recipe here: https://www.killingthyme.net/2017/09/17/homemade-ketchup/