Posted by: Cash is King
Fish cakes - 10/01/21 09:46 AM
Fish Cakes
Rinse off Jurel fish slab ( #5 slab maybe)... pat dry on paper towels… Jurel is a 30 pound saltwater fish and how
this recipe started. Any large fish should work.
Slice into long large strips (aka fish stick size).
Dip in a beaten raw egg, then roll in crushed bread crumbs mixed with seasoning of your choice – we use Mrs
Dash Roasted Garlic and Herb blend plus extra pepper. You are making fish sticks.
Pan fry in a thin layer of oil.
Eat them as fish sticks for dinner and done... OR
---------------------
Make Fish cakes...
Allow to cool sufficiently to then Shred/mash the fish
Mix with:
2-3 beaten eggs (holds everything together)
1/2 cup mayonnaise
1, 2 or 3 ounces of Texas Pete (more or less to taste)... or other Tobasco sauce of your choice
1or 2 cups crushed potato chips (more or less)... smash up the chips inside the bag
1 tablespoon Worchestershire sauce (more or less)
1 tablespoon mustard
Salt and pepper to taste
Mixed well in a large bowl, scoop out in 1/2 cup portions shaping into patties and set it in a cast iron skillet with
a thin layer of hot oil.
Cook each side until dark golden brown… about 1/2"+ to 3/4” thick...
Serve on toast or a bun with a generous serving of bread and butter pickles or sweet relish... lettuce and tomatos
Think hamburger, crabcake... or fish burger.
Rinse off Jurel fish slab ( #5 slab maybe)... pat dry on paper towels… Jurel is a 30 pound saltwater fish and how
this recipe started. Any large fish should work.
Slice into long large strips (aka fish stick size).
Dip in a beaten raw egg, then roll in crushed bread crumbs mixed with seasoning of your choice – we use Mrs
Dash Roasted Garlic and Herb blend plus extra pepper. You are making fish sticks.
Pan fry in a thin layer of oil.
Eat them as fish sticks for dinner and done... OR
---------------------
Make Fish cakes...
Allow to cool sufficiently to then Shred/mash the fish
Mix with:
2-3 beaten eggs (holds everything together)
1/2 cup mayonnaise
1, 2 or 3 ounces of Texas Pete (more or less to taste)... or other Tobasco sauce of your choice
1or 2 cups crushed potato chips (more or less)... smash up the chips inside the bag
1 tablespoon Worchestershire sauce (more or less)
1 tablespoon mustard
Salt and pepper to taste
Mixed well in a large bowl, scoop out in 1/2 cup portions shaping into patties and set it in a cast iron skillet with
a thin layer of hot oil.
Cook each side until dark golden brown… about 1/2"+ to 3/4” thick...
Serve on toast or a bun with a generous serving of bread and butter pickles or sweet relish... lettuce and tomatos
Think hamburger, crabcake... or fish burger.