Spicy Baked (not fried) Fish Cakes Big Easy Style
By
Andy Anderson !
@ThePretentiousChef
1
Another cold day in Wichita, and another wonderful chance to spend time in the kitchen, experimenting... This time it’s fish cakes. I tried several different types of fish; finally settling on a 50/50 mix of shrimp and cod. Feel free to try your own mix.
I then added some spices to kick up the flavor, and baked, not fried the results.
So, you ready… Let’s get into the kitchen.
I then added some spices to kick up the flavor, and baked, not fried the results.
So, you ready… Let’s get into the kitchen.
Ingredients
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18 ozfresh fish, i chose cod, and shrimp 50/50, and chopped
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2 mediumeggs
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2 cpanko bread crumbs
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1/4 tspblack pepper, freshly ground, or to taste
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1 Tbspmayonnaise
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2 tspbrown mustard, i chose gray poupon
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1 Tbspdried thyme
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1/4 cfresh italian parsley, chopped
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2 Tbspscallions, chopped
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1/2 ccelery, finely chopped
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2 Tbspworcestershire sauce
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2 tsphot sauce, i chose frank's original
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·grated zest and juice from 1/2 of a lemon, or lime
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·olive oil for cooking
How to Make Spicy Baked (not fried) Fish Cakes Big Easy Style
- Transfer to a parchment-lined baking sheet, and finish cooking in the oven for 8 – 10 minutes.