Fish Cakes

This recipe works well with any firm-flesh fish such as redfish, black drum and sheepshead. The added ingredients extend the fish and offer a great change of pace from the usual.

Ingredients

• 12 cups of water
• 3-6 tablespoons powdered (all-in-one) crab/seafood boil
• 1 1/2 lbs of fish fillets loosely wrapped in cheesecloth (remove as much red meat as possible)
• 2 medium-sized Russet potatoes
• 1 1/2 cups Italian bread crumbs
• 1/4 cup chopped fresh parsley
• 1/4 cup finely chopped onion
• 1/4 cup chopped green onion tops
• 6 Tbsp grated Parmesan cheese
• 2 garlic cloves, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 eggs, lightly beaten
• Peanut or canola oil, for frying

Directions

1. Boil potatoes until almost fork tender so that they don’t get mushy when you form the cakes. Cut in cubes and then hand mash with a fork or large spoon into lumpy bits—do not blend like creamed potatoes. Set aside.
2. Dissolve crab boil in the water to taste. (You don’t want it too hot, but you want to be able to taste the seasoning) Bring water to a low boil and add fish (wrapped in cheesecloth). Boil until the fish flakes easily-don’t overcook. Drain, remove from cheesecloth and flake the fish with a fork. Be sure there are no bones.
3. Mix the flaked fish, potatoes, 1 cup bread crumbs, parsley, onions, green onions, parmesan cheese, garlic salt and pepper together well by hand. If the mixture is too dry, add another egg. If it is too moist, add additional bread crumbs.
4. Divide the mixture into evenly sized balls and then flatten into cakes. Lightly pat with Italian breadcrumbs so they get a good, browned coating when fried. Let rest about 10 minutes to set the crumbs. Pan fry at medium/high heat in a skillet with oil. Flip once and fry until golden brown on both sides. Drain on paper towels.
5. Serve with your favorite sauce like you would a crab cake. They also make a good twist on a burger when served on a bun with all the traditional hamburger fixins!

Makes about 10 fish cakes depending on size.

FREEZING TIPS:

This is a great recipe when you have a lot of extra fish. Doubling or tripling the recipe doesn’t take much more work. They freeze well and taste just as good as fresh. You may have to dust with a little more bread crumbs before frying. Make sure you allow a full thaw before frying. If using a vacuum sealer, freeze the patties first on a flat cookie sheet or tray. This keeps from crushing them when you use the sealer.