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Ingredients
- 1/2 c. finely diced red onion
- 2 x garlic cloves chopped
- 2 lrg Large eggs beaten
- 1 tsp Dijon mustard
- 1/2 c. seasoned breadcrumbs
- 1/4 c. mayonnaise
- 1/4 c. chopped fresh basil (or possibly 2 tspns dry basil leaves)
- 1/2 tsp salt
- 1 pch freshly-grnd white pepper
- 1 1/2 lb fish fillets flaked, squeezed, and patted dry (see comments)
- 3 Tbsp. olive or possibly vegetable oil Spicy Mayonnaise (see recipe)
Directions
- Combine first 9 ingredients in a bowl and mix well. Add in fish and combine mix with hands till blended. Don't overmix. Mix should be chunky. Form into 8 round cakes, about 3/4- to 1-inch thick.
- Heat oil over medium heat in a large skillet. Add in cakes and lightly brown on first side, about 4 min. Turn cakes over carefully with a spatula and cook for 3 min more or possibly till cakes or possibly just cooked throughout.
- This recipe yields 4 servings.
- Comments:This recipe works great with any kind of fish or possibly a combination of fish, but I prefer those varieties, that are flaky rather than hard. Striped bass, panfish, catfish and lingcod fillets are exceptional when formed into cakes.
- It is important to shred the fish fillets into quarter-sized flakes before molding the fish cakes. You can either break the fillets apart with your fingers or possibly use the tines of a fork to rake through the fish. Make certain which you firmly squeeze the water out of the fish before adding to the fish cake mix, particularly if the fish has been previously frzn. The fish cake mix will be moister than what you may be accustomed to, but then so will the cooked cakes. If they are a bit dry, add in some additional mayonnaise or possibly beaten egg. If they are just too wet to stick together, add in some more breadcrumbs.
- Do not heat the pan up too much or possibly the cakes will burn. Also, resist the urge to play with your food and turn the delicate cakes over too many times. Brown on one side and then carefully flip over and brown the other side. If you need to make a big batch of the fish cakes, lightly brown them on both sides and then keep hot on a sheet pan in a low heat oven. Serve with your favorite tartar sauce, aioli, cocktail sauce or possibly a white wine and butter sauce.
- Description: "If desired crab cakes, you'll love these fish cakes."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 262g | |
| Recipe makes 4 servings | |
| Calories 460 | |
| Calories from Fat 260 | 57% |
| Total Fat 29.09g | 36% |
| Saturated Fat 4.76g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 213mg | 71% |
| Sodium 656mg | 27% |
| Potassium 678mg | 19% |
| Total Carbs 12.35g | 3% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.35g | 2% |
| Protein 35.9g | 57% |
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