spicy baked (not fried) fish cakes big easy style

Name: Spicy Baked (not fried) Fish Cakes Big Easy Style
Prep time: 20 min
Cook time: 20 min
Yield: 6
Cuisine: American
Ingredients: 18 ounce(s) fresh fish, i chose cod, and shrimp 50/50, and chopped; 2 medium eggs; 2 cup(s) panko bread crumbs; 1/4 teaspoon(s) black pepper, freshly ground, or to taste; 1 tablespoon(s) mayonnaise; 2 teaspoon(s) brown mustard, i chose gray poupon; 1 tablespoon(s) dried thyme; 1/4 cup(s) fresh italian parsley, chopped; 2 tablespoon(s) scallions, chopped; 1/2 cup(s) celery, finely chopped; 2 tablespoon(s) worcestershire sauce; 2 teaspoon(s) hot sauce, i chose frank's original; - grated zest and juice from 1/2 of a lemon, or lime; - olive oil for cooking

(1 RATING)

86 Pinches 14 Photos

Andy Anderson !

Wichita, KS

Updated on Jan 29, 2014

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.

Rate

prep time 20 Min

cook time 20 Min

method Bake

yield 6-8 serving(s)

Ingredients

18 ounces fresh fish, i chose cod, and shrimp 50/50, and chopped
2 medium eggs
2 cups panko bread crumbs
1/4 teaspoon black pepper, freshly ground, or to taste
1 tablespoon mayonnaise
2 teaspoons brown mustard, i chose gray poupon
1 tablespoon dried thyme
1/4 cup fresh italian parsley, chopped
2 tablespoons scallions, chopped
1/2 cup celery, finely chopped
2 tablespoons worcestershire sauce
2 teaspoons hot sauce, i chose frank's original
- grated zest and juice from 1/2 of a lemon, or lime
- olive oil for cooking

How To Make spicy baked (not fried) fish cakes big easy style

Step 1

Gather all your ingredients together.

Step 2

Place the fish and the eggs in the bowl of a food processor, fitted with an S-blade.
Step 3

Process with one-second pulses until it forms a course paste, about 8 – 10 pulses.
Step 4

Put the processed fish into a large bowl, add all the other ingredients, except the oil, and mix to combine. Do not over mix.
Step 5

Chef's Note: I did try them with half the breadcrumbs with the fish, and the other half used as a coating, but I preferred them with all the breadcrumbs with the fish.
Step 6

Shape the mixture into small cakes of about 5 ounces each.
Step 7

Place a rack in the middle position, and preheat the oven to 375f (190c).
Step 8

Heat the oil in a sauté pan, and cook the fish cakes about two minutes on each side.
Step 9

Transfer to a parchment-lined baking sheet, and finish cooking in the oven for 8 – 10 minutes.
Step 10

Serve warm on a bed of Spring greens and garnish with some tarter sauce. Enjoy.
Step 11

Keep the faith, and keep cooking.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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