Jalapeño “Mack” & Cheese Bites
I love enjoying mackerel right out of the tin, but when it comes to cooking, these rich, flaky fishes are as versatile as they are delicious. Thankfully, the folks behind Matiz España sent these over during the holidays, because I was craving something tindulgent and man’o’war does this recipe deliver. These crunchy, creamy, cheeeeesy, spicy, bites are tied together with the perfect kiss of mackerel bliss. They’re excellent for a party (once we start having those again), or, you can polish off the entire plate by yourself like me. If you happen to find yourself in the odd scenario of having some leftover, just pop them in the freezer to reheat in the oven for another occasion.
½ lb elbow macaroni noodles
1 tin Matiz España wild-caught mackerel in extra virgin olive oil
½ cup pickled jalapeños (minced), plus more for taste
¼ cup pickled jalapeño brine, plus more for tasted
6 table spoons unsalted butter
¼ cup AP flour
2 cups whole milk (plus more as needed)
1 medium shallot (minced)
5oz extra-sharp yellow cheddar (grated)
3oz aged Gruyere cheese (grated)
3oz extra-sharp white cheddar (grated)
½ tsp ground mustard
½ tsp garlic powder
½ tsp nutmeg
½ tsp smoked paprika
4 cups neutral oil for frying
2 eggs
1 cup panko bread crumbs
Bring a salted pot of water to a rolling boil. Add elbow macaroni and cook until al dente. Strain and gently rinse with cool water to stop from cooking.
In a large pot or dutch oven, melt butter and stir in shallot, cooking until soft and translucent. Turn heat to medium-low and whisk in ¼ cup flour, stirring until medium-golden roux forms, about 5 minutes.
Whisk in milk and incorporate into a bechamel. Add spices and cheese, stirring until cheese is melted. Stir in the pickled jalapeños, and brine. If doughy, slowly stir in more milk and/or brine according to your spice preferences until the cheese sauce is a pudding-like consistency.
Stir in cooked pasta. Gently fold in the drained mackerel, having minced it with a fork stir. Try some of the sauced pasta with a clean spoon. Travel through space and time to glimpse the tinned fish afterlife. Return to earth and transfer the pot’s contents to greased 9x9 baking dish spread evenly and leave uncovered on the counter until the temperature has reduced from hot to warm. Cover with parchment and place in the fridge for at least 3 hours, preferably overnight.
When cold, use a knife to free the edges of the casserole and upend it onto a cutting board. If your dish has beveled edges, slice to create 90-degree angles on the sides. Eat the trimmings because even cold, this mac does not disappoint.
Heat up your neutral oil over in a heavy bottom pot. Meanwhile, carefully slice the mac into uniform cubes. You may need to hold the casserole gently after each cut as you pull the knife free.
Dredge the cubes in the remaining ¼ cup of AP flour, then send for a swim in the well-beaten egg and cover completely in panko before deep frying once the oil has reached 350 degrees. Be careful not to overcrowd the bites in the oil (you probably will need to do this in two batches). Remove when they are a beautiful golden brown, typically about 1-2 minutes. Let cool for a couple of minutes on paper towels.
Serve and enjoy!
(Serves 4-6)
