Big EL
Bluefish Cakes (with what's in the house)
« on: 05/09/02 at 19:16:16 » Quote Modify
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Bluefish Cakes
5-6 Bluefish fillets (crumbled)
2 eggs
1/2 cup milk
Old Bay Seasoning (to your taste)
5 slices of french bread (crumbled) but could use any type, just what I had available.
1/2 onion chopped
1/2 teaspoon celery seed
Bacon grease
Oil
(these amounts made 12 cakes)
Take the bacon grease and saute onions till just turning brown.
In large bowl place Bluefish, eggs, milk, bread, onions, celery seed and the Old Bay seasoning ( I covered the entire top of mixture). Then mix well and chill in fridge for about an hour.
Heat oil in skillet ( I used cast iron ) to medium high heat.
Form patties the size of your palm, about 3/4 of an inch thick. They will be messy. (but cook up very nicely)
Carefully place each patty in hot oil, sliding out of my hand worked best. ( no burnt fingers after first try )
Oil should start sizzling around edges.
Cook on each side about 4-5 minutes. Bottoms should be brown before turning. Turn carefully with 2 spatulas.
You can test to see if they are done with a sharp knife to be sure the fish flakes.
Drain well on paper towels.
Served with tarter sauce and cocktail sauce.
Side dishes used were potato salad, corn on the cob and the remaining french bread made into garlic toast.
(Family and friends that have never eaten Bluefish loved these)
The leftovers made great fish sandwiches on buns yesterday.
I have to give credit to Ginny for giving me her recipe for fishcakes. But I changed a lot of it to fit what I had on hand. And everything tasted Great!! Thanks Gin
><))))*>
« on: 05/09/02 at 19:16:16 » Quote Modify
--------------------------------------------------------------------------------
Bluefish Cakes
5-6 Bluefish fillets (crumbled)
2 eggs
1/2 cup milk
Old Bay Seasoning (to your taste)
5 slices of french bread (crumbled) but could use any type, just what I had available.
1/2 onion chopped
1/2 teaspoon celery seed
Bacon grease
Oil
(these amounts made 12 cakes)
Take the bacon grease and saute onions till just turning brown.
In large bowl place Bluefish, eggs, milk, bread, onions, celery seed and the Old Bay seasoning ( I covered the entire top of mixture). Then mix well and chill in fridge for about an hour.
Heat oil in skillet ( I used cast iron ) to medium high heat.
Form patties the size of your palm, about 3/4 of an inch thick. They will be messy. (but cook up very nicely)
Carefully place each patty in hot oil, sliding out of my hand worked best. ( no burnt fingers after first try )
Oil should start sizzling around edges.
Cook on each side about 4-5 minutes. Bottoms should be brown before turning. Turn carefully with 2 spatulas.
You can test to see if they are done with a sharp knife to be sure the fish flakes.
Drain well on paper towels.
Served with tarter sauce and cocktail sauce.
Side dishes used were potato salad, corn on the cob and the remaining french bread made into garlic toast.
(Family and friends that have never eaten Bluefish loved these)
The leftovers made great fish sandwiches on buns yesterday.
I have to give credit to Ginny for giving me her recipe for fishcakes. But I changed a lot of it to fit what I had on hand. And everything tasted Great!! Thanks Gin
><))))*>