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
Total time: 40 min
Yield: 6-8
Cuisine: American
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

By Andy Anderson !
@ThePretentiousChef

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.

Rating:

★★★★★ 1 vote5

Comments:

32 Comments

Serves:

6-8

Prep:

20 Min

Cook:

20 Min

Method:

Bake

Ingredients

Add to Grocery List

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

Step-by-Step

Gather all your ingredients together.
Place the fish and the eggs in the bowl of a food processor, fitted with an S-blade.
Process with one-second pulses until it forms a course paste, about 8 – 10 pulses.
Put the processed fish into a large bowl, add all the other ingredients, except the oil, and mix to combine. Do not over mix.
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.
Shape the mixture into small cakes of about 5 ounces each.
Place a rack in the middle position, and preheat the oven to 375f (190c).
Heat the oil in a sauté pan, and cook the fish cakes about two minutes on each side.
Transfer to a parchment-lined baking sheet, and finish cooking in the oven for 8 – 10 minutes.
Serve warm on a bed of Spring greens and garnish with some tarter sauce. Enjoy.
Keep the faith, and keep cooking.