My Fish Cakes Recipe (Use white spring, chum, Coho, carp or white fish):
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Clean and fillet all, the fish you want to use. Make sure you de-bone all parts as you will shred them on slow speed in the meat grinder or blender. Do not shred them to fine or too mushy. A bit bigger then rice grains is fine.
1.)Place shredded fish to larger bowl.
2. Add some milk so it's slightly moist.
3. Add flaked oats so it is about 30% of the total fish cake mix.
4. Add dry parsley flakes, pepper, garlic salt and new seasoning.
(You may also ad other optional things a squirt if Magi or other ingredients you like).
5. Keep mixing and making fish cakes into about 3" balls.
6. Add a few spoons to flower large plate. Squeeze and reform patties to nice round burger type Fish Cake.
7. There are two ways you may want to finis these patties:
A: Flip Fish Cakes in flower on both sides and cover round edges as well.
B: Pour glass of milk into a bowl. Break an egg into it. Dip formed fish cakes into it, and then roll them in the flower or fine oat mixture.
8. Fry fish cakes in oil for about 3 minutes on both sides or cook fish cakes in pre-heated oven at 350 degrees for 12 minutes.
Note: I like to cook a dozen pieces extra for the next day so I can take them with me fishing the next day. They taste great cold!
When freezing fish cakes I like to use wax paper as I can roll about a dozen one roll tightly. I then air seal the plastic bag over
Them and freeze them for further use.
Enjoy!
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Topic: White Spring- fish and chips?? (Read 8424 times)