Fish Cakes Recipe
This recipe is from one that I found on the Bayou Coast Kayak Fishing Club forum - Thanks to user Where Y'ak for posting the original. Check out the club's site for lots of good info about kayak fishing and recipies. I added my changes in bold. I also doubled everything because I had 2lbs of fish, and ended up with 23 good size fish cakes. The fish was Speckled Trout that I caught in Hopedale, LA.
Fish Cakes Recipe
Powdered (all-in-one) crab boil Or the little one-shot plastic bag thing with whole spices (Zatarain’s)
1 lb of fish fillets - I used speckled trout.
2 medium-sized Russett potatoes
1 cup Italian bread crumbs
1/4 cup chopped fresh parsley
½ cup finely chopped onion
4 Tbsp grated Parmesan cheese
2 garlic cloves, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
Paprika to taste
Bell Pepper flakes
2 eggs, lightly beaten
Peanut or canola oil, for frying
1. Peel, cube (not real small), boil and mash the potatoes. Don’t puree them, leave them a little chunky.
2. I use crab boil to taste. I dissolve it in the water and taste with a spoon. You don’t want it too hot, but you want to be able to taste the seasoning. Boil the fish until it flakes easily-don’t overcook. Drain and flake the fish with a fork. Be sure there are no bones. Watch carefully, fish cooks super fast.
3. Sauté the onions and garlic in butter.
3 Mix the flaked fish, the potatoes and the rest of the ingredients together well by hand. If the mixture is too crumbly, add another egg. If too sticky, add some more bread crumbs.
4 Form the mixture into cakes. I like them about the size of a small hamburger. Coat in bread crumbs. (I used panko bread crumbs). Fry them in medium high heat in a skillet with oil. Fry until golden brown on both sides.