Choice Fish Cakes

another fresh seafood idea

Choice Fish Cakes. Photo by Vanda Lewis

Choice Fish Cakes. Photo by Vanda Lewis

For flaking, fish is usually poached or steamed. Then the meat is flaked away from the bone with a fork. Leftover fish from an earlier meal can also be used to make flaked fish.

  • 2 cups flaked fish
  • 4 tablespoons margarine or butter
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 2 tablespoons chopped fresh parsley
  • 1 cup soft bread crumbs
  • 1 egg, beaten
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground ginger
  • 1/4 cup milk
  • cracker crumbs
  • vegetable oil for frying

Melt margarine in medium saucepan over medium heat. Sauté onion and celery until tender. Remove from heat. Add parsley, bread crumbs, egg, salt, pepper and ginger. Blend well. Stir in milk. Gently fold in flaked fish. Form into 6 to 8 cakes and roll lightly in cracker crumbs.

Fry in hot oil, 375 F, until brown on one side, about 5 minutes. Turn and repeat on other side. Drain on paper towels. Serves 6 to 8.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas 

Contributed by Joyce Taylor

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