The best delicious Fish Cakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Fish Cakes recipe today!
Hello my friends, this Fish Cakes recipe will not disappoint, I promise! Made with simple ingredients, our Fish Cakes is amazingly delicious, and addictive, everyone will be asking for more Fish Cakes.
What Makes This Fish Cakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Fish Cakes.
Ready to make this Fish Cakes Recipe? Let’s do it!
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1 lb Boneless Fish Fillets; *see
-note
1 lg Egg
1/4 c Red Bell Pepper; seeded and
-minced
1/2 c Scallions (Both Green And
-White Parts); minced
1/4 c Mayonnaise
1 tb Dijon Mustard
Salt And Freshly Ground
-Pepper; to taste
2 tb Unseasoned Bread Crumbs; or
-more as needed
1 c Flour; (For Dredging)
1 ts Curry Powder; OR
1 ts Garlic Powder
2 tb Peanut Oil
2 tb Butter
Lemon Wedges
*Cod or catfish would work well.
Grind the fish fillets in a meat grinder or food processor or chop with
knife until fish is texture of hamburger. Mix fish, egg, bell pepper,
scallions, mayonnaise, mustard, salt and pepper. Add enough bread crumbs to
bind the mixture just enough to form into cakes; Start with 2 tbs. and use
more as needed. Refrigerate the mixture until ready to cook (it will be
easier to shape if you refrigerate it for 30 minutes or more, but it is
ready to use when you finish mixing.)
Season the flour with salt, pepper and curry or garlic powder. Preheat a
12-inch skillet, preferably nonstick, over med. high heat. Add the oil and
butter and heat until the butter foam subsides.
Shape the fish mixture into four cakes, dredge each in the flour and cook,
adjusting the heat as needed and turning once (very gently), until golden
brown on both sides. Total cooking time will be about 10 minutes. Serve
with lemon wedges or tartar sauce.
Makes 2 to 4 servings.
Palm Beach Post Food Section 3/12/98 billspa@icanect.net
Yields
2 Servings
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