|
Post by Adirondack-Jim on Mar 3, 2015 15:28:26 GMT -5
To change up the menu we’ve been experimenting a bit with fish cakes. We usually eat fish once or twice a week and this has been a nice change up so thought I’d share a few photos in case you want to give it a try. This batch was with perch but we’ve used bluegills, pickerel, etc. with good results. The perch fillets were thawed and placed in water that had been brought to a boil and turned down. They’re in the water just long enough to turn white all the way through and then cooled immediately with cold water. Once they’re chilled flake with a couple of forks. For this batch we added some diced celery, sweet pepper and green onion. Add lemon juice, red pepper flakes and black pepper then mix well. Add an egg, mayo and grated cheese and mix well again. Add seasoned bread crumbs a bit at a time until you hit the right consistency where you can form the fish cakes without them falling apart. Letting this mixture set for a bit after the egg and bread crumbs are added seems to help with the consistency for forming the fish cakes. Form into cakes and then lightly coat with bread crumbs. It doesn’t take much oil to fry them in. Cast iron of course… And homemade fries to go with them. This is by far our favorite dressing for the fish cakes so far.
|
|
|
Post by papabear on Mar 3, 2015 20:08:36 GMT -5
Dear Friend, Looks DELICIOUS, and Im probably to late for dinner, aint I....Regards
|
|
|
Post by guido447 on Mar 5, 2015 21:07:11 GMT -5
That looks great.
|
|
|
Post by broadhorizons on Mar 5, 2015 21:59:56 GMT -5
If perch fillets aren't good enough on their own...
They look delicious!
|
|