Fish patties make and excellent sandwich and the grinding eliminates all taste and feel of "Y" bones, commonly found in rough fish.
Reprinted with permission,
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- 1 c
- soda cracker crumbs, salted
- 1 tsp
- 1/2 tsp
- thyne (optional)
- 1 small
- onion, diced
TO EACH 2 LBS OF GROUND FISH, ADD
1Clean, skin and fillet fish.
Those with "Y" bones run through medium coarse food grinder twice.
Make into patties and fry crisp.
Can also be placed in a loaf pan, covered with tomato sauce and baked at 350 F until done.
Sucker fish flesh has a tendency to become more solid than canned fish when formed into patties.
To solve this problem, add a tablespoon or two of solid vegetable shortening(at room temperature, and a 1/4 cup cream style corn to each poubnd of fish hamburger. The corn should be ground with the fillets, and the shortening added to the fish after it is ground. The corn gives the patties a taste not unlike fried oysters.
4You will find sucker (or mullet) flesh to be white, sweet, and very tasty as well as inexpensive compared to ocean fish.