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Fish cakes

 
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adirondack-jim



Joined: 30 Nov 2009
Posts: 231


Location: Finger Lakes of New York & Kaua'i, Hawaii

PostPosted: Mon Dec 28, 2015 5:44 pm    Post subject: Fish cakes  Reply with quote

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 or Panko.



It doesn’t take much oil to fry them in. Cast iron of course…



And homemade chips to go with them.



This is by far our favorite dressing for the fish cakes so far.


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Captain_Dingbat



Joined: 23 Mar 2008
Posts: 1819


Location: Lincolnshire

PostPosted: Wed Dec 30, 2015 9:18 am    Post subject: Reply with quote

Nom nom nom....

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12Bore



Joined: 07 Oct 2011
Posts: 8153


Location: Paddling in the Mersey

PostPosted: Wed Dec 30, 2015 5:19 pm    Post subject: Reply with quote

I made crab and spring onion crab cakes for Boxing Day starters (we had Christmas dinner on  Boxing Day 'cos The Lad was at hius girlfiriend's family on Christmas Day).
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adirondack-jim



Joined: 30 Nov 2009
Posts: 231


Location: Finger Lakes of New York & Kaua'i, Hawaii

PostPosted: Wed Dec 30, 2015 6:41 pm    Post subject: Reply with quote

That sounds like a great treat. What did you add to the crab for the cakes?
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12Bore



Joined: 07 Oct 2011
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Location: Paddling in the Mersey

PostPosted: Mon Jan 04, 2016 5:33 pm    Post subject: Reply with quote

Breadcrumds, egg yolk, brown and white crab meat (obvs!), finely chopped chilli and spring onion, a little mayo and lemon juice.
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adirondack-jim



Joined: 30 Nov 2009
Posts: 231


Location: Finger Lakes of New York & Kaua'i, Hawaii

PostPosted: Wed Jan 06, 2016 2:15 pm    Post subject: Reply with quote

Sounds good, what type of crab is that?
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confused



Joined: 30 Mar 2008
Posts: 1014


Location: bonny scotland

PostPosted: Thu Jan 07, 2016 3:42 pm    Post subject: going to have Reply with quote

12Bore wrote:
Breadcrumds, egg yolk, brown and white crab meat (obvs!), finely chopped chilli and spring onion, a little mayo and lemon juice.

Now that seems a nice wee change i'm going to have a go at that  
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12Bore



Joined: 07 Oct 2011
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Location: Paddling in the Mersey

PostPosted: Fri Jan 08, 2016 11:09 am    Post subject: Reply with quote

adirondack-jim wrote:
Sounds good, what type of crab is that?

Tub of pasteurised crab meat from work  

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