Catch & Cook…Redfish Cakes How To! This is a step by step of how to make Fish Cakes using Redfish filets.
***RedFish Cakes Recipe***
Ingredients
Powdered (all-in-one) crab boil
1 lb of fish fillets-(Redfish)
2 medium-sized Russett potatoes
1 cup Italian bread crumbs
1/4 cup chopped fresh parsley
� cup finely chopped onion
4 Tbsp grated Parmesan cheese
2 garlic cloves, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
2 eggs, lightly beaten
Peanut or canola oil, for frying
1. Boil, peel and mash the potatoes, set them aside. Cook then until almost fork tender so they don�t get mushy when you form the cakes. I cut in cubes and then just hand mash with a fork or large spoon so that they are still lumpy bits�do not blend like creamed potatoes.
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.
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. Bout the size of a golf ball and then flatten out into a patty. I then coat them again in Italian Bread crumbs so they get a good browned coating when fried. Let them rest about 10 minutes to set the crumbs. Fry them in medium high heat in a skillet with oil. Fry until golden brown on both sides.
5. Serve with your favorite sauce like a crab cake or they also make a good twist on a burger when served on a bun with all the traditional hamburger fixins!
Makes about 10 fish cakes depending on size.
