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**SMOKED MEATS** CURRENTLY UNAVAILABLE - CHECK BACK SOON
A delicious recipe from our good friend Captain Rich Kessinger. This recipe works great with any light flakey white fish or especially salmon. Be sure and use fresh fish for best results.
Prep time: About 5 hours including cooling time in fridge.
This makes about a dozen 3/4" large fish cakes. They freeze well for an easy and quick dinner.
INGREDIENTS
Fish of choice, 2 pounds, cooked and finely flaked.
4 med Potatoes peeled boiled and mashed
1/2 bunch Scallions green parts only. Finely chopped
Garlic 4 cloves finely minced
Dill fresh 1/4 cup finely chopped
Parsley fresh 1/4 cup finely chopped
Lemon zest from one lemon
Lemon juice from one lemon
1 stick butter
3 Eggs
1/2 c Panko
1/2 c Italian bread crumbs
1/4 c Basil fresh finely chopped
2 tbsp Tony Cachere
1 c wondra flour for dredging
canola oil for frying
PREPARATIONS
Peel, cut up and boil potatoes until done, add butter and mash with fork then beat with hand blender until completely smooth.
Bake fish let cool and remove all bones. Flake fish into large bowl. Let fish cool completely to room temp before mixing with other ingredients.
Add all ingredients except Panko and bread crumbs into the bowl with the fish and mix throughly.
The mixture will be wet.
Add Panko and bread crumbs in equal amounts a little at a time and mix well. Continue adding until mix becomes thick and will hold a shape.
Cover and chill mixture in refrigerator for at least 3 hours.
Remove from fridge and shape into 1/2 to 3/4in thick X 3 to 4in round cakes.
Allow patties to reach room temperature before dredging in flour.
Heat 1/4 inch oil in a cast iron skillet to 350 deg f and fry until golden brown. About 5-7 minutes each side.
Serve with a dill sauce for salmon or tarter sauce for other white fish. Pairs nicely with rice pilaf, fried spinach and a crisp white wine.
Many Thanks to Captn Rich!
Urban Cowgill
Feb 2016
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