Spicy Baked (not fried) Fish Cakes Big Easy Style
By
Andy Anderson !
@ThePretentiousWichitaChef
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
- 18 oz
- fresh fish, i chose cod, and shrimp 50/50, and chopped
- 2 medium
- eggs
- 2 c
- panko bread crumbs
- 1/4 tsp
- black pepper, freshly ground, or to taste
- 1 Tbsp
- mayonnaise
- 2 tsp
- brown mustard, i chose gray poupon
- 1 Tbsp
- dried thyme
- 1/4 c
- fresh italian parsley, chopped
- 2 Tbsp
- scallions, chopped
- 1/2 c
- celery, finely chopped
- 2 Tbsp
- worcestershire sauce
- 2 tsp
- 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
- 1Gather all your ingredients together.
- 2Place the fish and the eggs in the bowl of a food processor, fitted with an S-blade.
- 3Process with one-second pulses until it forms a course paste, about 8 – 10 pulses.
- 4Put the processed fish into a large bowl, add all the other ingredients, except the oil, and mix to combine. Do not over mix.
- 5Chef'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.
- 6Shape the mixture into small cakes of about 5 ounces each.
- 7Place a rack in the middle position, and preheat the oven to 375f (190c).
- 8Heat the oil in a sauté pan, and cook the fish cakes about two minutes on each side.
- 9Transfer to a parchment-lined baking sheet, and finish cooking in the oven for 8 – 10 minutes.
- 10Serve warm on a bed of Spring greens and garnish with some tarter sauce. Enjoy.
- 11Keep the faith, and keep cooking.
