Description
Delightful homemade fish cakes, featuring fresh white fish and a crispy exterior, perfect for any occasion.
Ingredients
- 1 pound of white fish (walleye, cod, or another white fish)
- 1 cup of panko breadcrumbs
- 2 eggs
- ¼ cup of green onions (chopped)
- ¼ cup of celery (finely chopped)
- 2 tablespoons of mayonnaise
- 1 tablespoon of fresh parsley (chopped)
- 1 tablespoon of lemon juice (freshly squeezed)
- 2 teaspoons of Old Bay seasoning
- ½ teaspoon of salt
- ¼ teaspoon of pepper
- 1-2 tablespoons of oil (vegetable or canola)
Instructions
- Cook the fish: Place about 2 inches of water into a saucepan and bring it to a simmer. Add the fish and simmer for about 2 minutes until cooked through. Drain into a sieve and rinse with cold water to cool the fish.
- Mix ingredients: In a bowl, place the flaked fish, panko, eggs, green onions, celery, mayonnaise, parsley, lemon juice, and seasoning. Use a spatula to combine all the ingredients until well mixed.
- Form patties: Scoop the mixture onto a parchment-lined baking sheet. Flatten each scoop using your hands or the bottom of a glass.
- Cook the cakes: Heat a large sauté pan over medium heat. Add about 1 tablespoon of oil to coat the pan’s bottom. Carefully place each patty in the pan using a fish spatula.
- Brown the cakes: Cook for 2-3 minutes, then carefully flip. Cook for another 2-3 minutes until golden brown. Remove from the pan and serve hot.
Notes
Experiment with different herbs and spices to enhance flavors. Consider adding more panko for extra crunch.