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Chef Jim's Fish Cakes

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Rate this recipe 4.2/5 (13 Votes)

Ingredients

  • 1 medium onion, finely chopped
  • 3 stalks celery, finely chopped
  • 1/2 red bell pepper, finely chopped
  • 2 medium Yukon Gold or russet potatoes, cooked and mashed
  • 1/2 cup Italian parsley, finely chopped
  • 2 teaspoons fresh dill, finely chopped
  • 4 Tablespoons real bacon bits
  • 2 Tablespoons Parmesan cheese
  • juice and zest of 1 lemon
  • 2 Tablespoons rinsed and minced capers
  • 1/4 cup mayonnaise
  • 1/2 teaspoon Worcestershire Sauce
  • 1 teaspoon cayenne pepper
  • 1-1/2 teaspoon garlic powder
  • 1/2 teaspoon Cajun or Creole seasoning
  • 1 T Dijon or Creole mustard
  • 1 lb fresh fish, poached and flaked
  • 1/4 teaspoon salt
  • fresh ground pepper to taste
  • 1-1/2 cups (approximately) Panko bread crumbs
  • 2 large eggs, slightly beaten

Details

Adapted from foodnetwork.com

Preparation

Step 1



1. Poach the fish in a mixture of white wine, water, sliced lemon, fresh thyme, freshly ground pepper, and a few pinches of salt. When cooked, allow the fish to cool; flake the fish, discarding any skin.

2. In olive oil, sauté onion, celery, and bell pepper until soft - allow to cool.

2. Mix all ingredients together lightly and form into patties, using 1/3 cup measure.

3. Place fish cakes on parchment paper on a cookie sheet and chill for at least 2 hours or longer.

4. Heat a mixture of butter and olive oil in a frying pan; fry the patties for 3 to 4 minutes on each side and carefully drain and serve with your favorite sauce.

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