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Home > Recipes > Chilean Sea Bass Recipes > Fish Cakes (Chilean Sea Bass Pieces)


Tom's Awesome Seafood Tip ~ any white fish can be used, Rick recommends using the Chilean Sea Bass Pieces.

Brenda's Tips ~ 1) Consider cooking the fish prior to making the cakes. Often Fish Cakes are made with leftover fish. 2) Once the cakes are made, refrigerate for 20 min prior to frying.

Ingredients

  • 1 pound white fish (walleye, cod or other white fish)
  • 1 cup panko breadcrumbs
  • 2 eggs
  • ¼ cup green onions (chopped)
  • ¼ cup celery (finely chopped)
  • 2 tablespoons mayonnaise
  • 1 tablespoon fresh parsley (chopped)
  • 1 tablespoon lemon juice (fresh squeezed)
  • 2 teaspoons Old Bay Seasoning
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1-2 tablespoons oil (vegetable or canola)

Instructions

  • Cook the fish - Place about 2 inches of water into a saucepan and bring to a simmer. Add fish and simmer for about 2 minutes until cooked through. Drain into a sieve and rinse with cold water to cool the fish.
    1 pound white fish
  • Place fish, panko, eggs, green onions, celery, mayo, parsley, lemon juice, and seasoning into a bowl.
    1 cup panko breadcrumbs, 2 eggs, ¼ cup green onions, ¼ cup celery, 2 tablespoons mayonnaise, 1 tablespoon fresh parsley, 1 tablespoon lemon juice, 2 teaspoons Old Bay Seasoning, ½ teaspoon salt, ¼ teaspoon pepper
  • Use a spatula to combine all ingredients. Keep mixing until the fish is broken into small pieces and everything is well combined.
  • Scoop fish onto a parchment-lined baking sheet. Flatten each scoop with your hands or the bottom of a glass. I use a #16 size scoop (¼ cup)
  • Heat a large saute pan over medium heat. Add about 1 tablespoon of oil so there's just enough to coat the bottom of the pan.
    1-2 tablespoons oil
  • Use a fish spatula to carefully place each patty in the pan. The patties will be very crumbly at this stage so handle carefully. Do not overcrowd the pan. You might need to cook in two batches.
  • Cook for 2-3 minutes and then carefully flip. I place my fingers on top of the patty while it's flipping to help hold it together.
  • Cook for another 2-3 minutes until golden brown. Remove from pan and serve hot with tartar sauce and lemon wedges. Garnish with green onions.

    Thanks to Brenda Moore for recommending this recipe.

    Recipe courtesy of Beyond The Chicken Coop
    https://www.beyondthechickencoop.com/fish-cakes/#r...