Freshwater Fish Cakes

 

Freshwater Fish Cakes with Dill Aioli


By Evy Gebhardt, Outdoor News Sales & Marketing Director

1 lb russet potatoes
1 lb of freshwater fillets, skin removed
3 Tablespoons minced red bell pepper
1 tsp. minced garlic
1-2 Tablespoons fresh lemon juice
2 Tablespoons mayonnaise
1 tsp Dijon mustard
1 large egg
3 Tablespoons fresh parsley, minced
2 green onions, sliced
3 Tablespoons cornmeal
1 Tablespoon cake flour (optional)
Cooking oil for frying
Salt and pepper

Aioli
1/4 cup plain Greek yogurt (or sour cream)
2 Tablespoons mayonnaise
3 medium dill pickles, finely chopped (garlic dill pickles work very well in this recipe)
2 tsp. dill weed
2 tsp pickle juice

Peel and boil the potatoes in lightly salted water until fork tender. Hint: If you precut the potatoes into smaller pieces, it reduces cooking time! Drain off all liquid.  Set aside and allow to cool. Dice into small pieces.

Dust the fish fillets with salt and ground pepper.
Heat a tablespoon of the oil in a skillet and add the fish. Fry until pieces flake easily with a fork. Remove the fish and add the red pepper and garlic to the pan.  Lightly sauté for 2 minutes, then add the lemon juice, stirring to deglaze the pan and scrape up any browned bits of fish.
Pour the pepper/ garlic contents of the pan over the fish and cool. Flake the fish into smaller pieces and add the potatoes.

In a small bowl, combine the mayonnaise, Dijon mustard and egg. Add the parsley and green onions, and incorporate this egg mixture into the bowl with the fish and potatoes.

Gently mix the ingredients to evenly combine. You can add additional seasonings to taste such as salt, pepper or a dash of hot sauce.

Form your fish cakes by hand – this recipe will make roughly 8 even sized fish cakes. Combine the cornmeal (and cake flour if you desire – it is a nice stabilizer) and sprinkle it on a plate.
Dredge both sides of the fish cake in the cornmeal. Cover and chill for at least an hour or two.
While this is chilling, make your Aioli by combining the Greek yogurt (or sour cream), mayo, chopped dill pickles, dill weed and pickle juice. Cover and chill.

To cook fish cakes, use enough cooking oil in a deep skillet to cover the bottom of the pan and heat to 375 degrees.

Fry fish cakes for 4-5 minutes per side, or until they are a golden brown. Serve cakes warm with Aioli and a lemon wedge on the side.

 

Categories: Cooking, Cooking, Featured, Fish, Recipes

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