Fish Cake, fish fritter, whatever you want to call it- just know it’s good!
This recipe comes together fairly quickly, and is really delicious. To someone who is married to an avid fisherman, I’ve had to find other ways over the years to cook fish! Even though I love it batter in cornmeal and deep fried, it’s not ideal for all the time!
This recipe takes basic pantry ingredients and it into a fish patty. Serve this alone, in between two slices of bread, or as an appetizer.
Fish Cakes
These fish cakes are delicious! Serve as an appetizer or as your main course!
Ingredients
- 1-1 1/2 pounds of white fish filets
- 1 egg
- 1/3 cup of mayo
- 1 TBSP Dijon mustard
- 2 tsp Worcestershire sauce
- 2 tsp hot sauce
- 1/2 cup breadcrumbs
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 TBSP parsley
- 3 TBSP butter + more for frying
- 1 TBSP lemon juice
Instructions
- Start by melting your butter in a 9x13 pan set at 350°F. Lay your filets out in your pan once the butter has melted. Sprinkle with lemon juice. Bake for 10 minutes until just cooked through.
- Once your fish is cooked, use a fork to flake it apart. Don’t worry about draining the liquid. Let it cook slightly. Use a slotted spoon to put fish in a baking dish.
- Add your remaking ingredients and mix well. Your mixture should not be runny. It should be able to hold together slightly.
- Preheat a cast iron skillet over medium heat. Add butter to your pan. Spoon fish mixture into your pan, making sure you leave plenty of room to flip. Cook until golden brown and then flip.
- Serve with a remoulade sauce, ranch, or tarter sauce. Enjoy!