fish patties

Name: Fish Patties
Prep time: 15 min
Cook time: 20 min
Yield: 4
Cuisine: American
Ingredients: ## TO EACH 2 LBS OF GROUND FISH, ADD; 1 cup(s) soda cracker crumbs, salted; 1 teaspoon(s) pepper; 2 - eggs; 1/2 teaspoon(s) thyne (optional); 1 small onion, diced

(2 RATINGS)

39 Pinches 1 Photo

Russ Myers

Necedah, WI

Updated on May 17, 2013

After tasting this recipe, you'll think twice about discarding rough fish. 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, Wisconsin DNR Stock photo

Rate

prep time 15 Min

cook time 20 Min

method Pan Fry

yield 4 / 6

Ingredients

TO EACH 2 LBS OF GROUND FISH, ADD
1 cup soda cracker crumbs, salted
1 teaspoon pepper
2 - eggs
1/2 teaspoon thyne (optional)
1 small onion, diced

How To Make fish patties

Step 1

Clean, skin and fillet fish. Those with "Y" bones run through medium coarse food grinder twice.

Step 2

Add ingredients. 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.
Step 3

Tips: 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.
Step 4

You will find sucker (or mullet) flesh to be white, sweet, and very tasty as well as inexpensive compared to ocean fish.
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