Buffalo-Style Mackerel Bombs
These Buffalo-Style Mackerel Bombs put a pescetarian spin on the usual Buffalo chicken for a heart-healthy alternative.
Servings: 8
Ingredients
- A sprinkle of all-purpose flour
- 16 oz tin of refrigerated biscuits I used Pillsbury Grands!™ Southern Homestyle Buttermilk Biscuits, but you can use any brand that gives you 8 biscuits from the tin
- 2 4 oz cans of King Oscar Royal Fillets Mackerel in Olive Oil, drained well
- 1/4 cup Buffalo-style hot sauce I used Frank's
- 1/2 cup shredded mozzarella
- Kosher salt and cracked black pepper
- 2 TBSP olive oil
- Celery salt (optional)
- Chopped fresh parsley (optional)
For Dipping.
- Blue cheese dressing
- Extra Buffalo-style sauce
Instructions
- Preheat oven to 375ºF, or whichever temperature it suggests on the package of the biscuits you're using. Line a baking sheet with parchment paper and set aside.
- Drain both cans of mackerel well and dump into a large bowl. Break the fillets into chunks with a fork, almost resembling pulled chicken. Add the hot sauce along with a pinch of salt, and toss to coat. You can also use celery salt instead of kosher salt here.
- Create a lightly floured surface. Open the biscuit and, one biscuit at a time, roll each one out into a flattened circle. Smear the center of each biscuit with a little hot sauce leaving a 1/2-inch border around the edges of the biscuit.
- Place about 2 tsp worth of mackerel in the center of each biscuits, then topping with 1 TBSP of mozzarella cheese and a crack of black pepper. Pull the edges of each biscuit up and over the filling, pinching the dough together at the seams and creating somewhat of a sealed pouch. Place the biscuits onto the lined baking sheet, seam side down.
- Brush a bit of olive oil over each biscuit; sprinkle with a bit of celery salt. You could also use garlic salt, and/or add some dried herbs if you wish.
- Bake in the oven for 20 minutes or until golden brown. (Refer to your biscuit's packaging for cooking instructions and take those into consideration.)
- When done, let them cool for five minutes, then sprinkle with fresh parsley (optional) and serve with blue cheese dressing and extra hot sauce for dipping.
