KMartin
Well-Known Member
If you mess up as many fillets as I do, this is a good use for those "scrappy" fillets. This is similar to Wayne's Striper Cakes.
1 pound striper "chunks"
1 cup panko breadcrumbs
2 eggs
2 tablespoons mayonnaise
1 tablespoon fresh parsley (chopped)
1 tablespoon lemon juice
2 teaspoons Old Bay Seasoning
½ teaspoon salt
¼ teaspoon pepper
1-2 tablespoons oil (vegetable or canola)
Poach the fish chunks in boiling water until cooked through, drain, and cool. Use your hands to squish the cooked fish, panko, eggs, mayo, parsley, seasonings, and lemon juice together until the fish is broken up and everything is well-mixed.
Heat enough oil to coat the bottom of a pan. Scoop about 1/4 cup of the fish mixture into your hand and pat into a cake. These will not hold together well, so place them carefully in the oil. Cook until golden brown on one side and then carefully flip to cook the other side. Remove from the pan and drain on a paper towel. Serve hot with whatever sauce you like - or with no sauce at all!
1 pound striper "chunks"
1 cup panko breadcrumbs
2 eggs
2 tablespoons mayonnaise
1 tablespoon fresh parsley (chopped)
1 tablespoon lemon juice
2 teaspoons Old Bay Seasoning
½ teaspoon salt
¼ teaspoon pepper
1-2 tablespoons oil (vegetable or canola)
Poach the fish chunks in boiling water until cooked through, drain, and cool. Use your hands to squish the cooked fish, panko, eggs, mayo, parsley, seasonings, and lemon juice together until the fish is broken up and everything is well-mixed.
Heat enough oil to coat the bottom of a pan. Scoop about 1/4 cup of the fish mixture into your hand and pat into a cake. These will not hold together well, so place them carefully in the oil. Cook until golden brown on one side and then carefully flip to cook the other side. Remove from the pan and drain on a paper towel. Serve hot with whatever sauce you like - or with no sauce at all!
Attachments
Last edited: