|
 Here is a recipe inspired by
Silver Palate Cookbook .
This is a great way to use any single fish or combination of fish.
They are very similar to crab cakes but have freshwater fish instead of
crab. The cakes have an outstanding flavor and are easy to make. The best part is
that the recipe can be made in advance and then assembled at the last
minute! We've dubbed this recipe "Kab" Cakes since they
were first made with fresh fish from
Lake Kabetogama.
Make them with fresh fish from your favorite fishing spot!
Ingredients:
- 1 lb. uncooked fresh fish, chopped*
(blue gill works best, but any fresh fish will work
well)
- 1 cup canned corn (or fresh sweet corn cut off
the cob)
- 1/2 cup finely diced onion*
- 1/2 cup finely diced green pepper*
- 1/2 cup finely diced celery*
- 1 cup mayonnaise
- 1/2 tsp. dry mustard
- Pinch of cayenne pepper
- Salt & pepper to taste
- 1 egg, lightly beaten
- 1 1/4 saltine cracker crumbs or bread crumbs
- 2 Tbs olive oil
- 2 Tbs butter
- 1 package Hollandaise sauce mix
|
Instructions: |
|
*To speed up the prep time at home, we use a Kitchen-Aid mixer
with the
meat grinder attachment with the coarse blade to grind the
fish, onion, green pepper and celery together. The fish
and vegetables will be chopped/ground to a uniform size very
quickly!
|
 |
|
If you do not have a meat grinder or maybe you're in a cabin
with just the basics, simply combine the chopped fish, onions, green peppers,
corn and celery in mixing bowl and toss
well.
In another bowl, combine mayonnaise with mustard and
cayenne. Stir into fish mixture. Add salt and pepper.
Use rubber spatula and gently fold in egg and 1/4 cup of the cracker
crumbs. Chill (covered) the fish mixture for an hour. Form the fish mixture into 8-10 patties and carefully
cover patties with remainder of the crumbs.
|
 |
|
Heat 1T. oil and 1T. butter in pan. Cook
patties over medium heat (3 minutes per side). Add more oil or
butter if necessary.
Note: Fish mixture may be "soupy" Add more
cracker crumbs as needed.
Sauce: Follow the directions on the package. Spoon on to
cakes when ready to serve.
|
 |
| I sometimes like to make the cakes up the night
before, and store them in the freezer, uncooked. In the morning,
after a few hours of fishing, I pull my boat up to an island and take
out my gas grill and have a gourmet breakfast
right there on the rocks! |
 |
|
|
