Crappie Fish Cakes Recipe By Indiana Mommy Cooking From The Heart Land

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CRAPPIE FISH CAKES - RECIPE BY INDIANA MOMMY COOKING FROM THE HEART LAND



Crappie Fish Cakes - Recipe by Indiana Mommy Cooking From the Heart Land image

Provided by Indiana Mommy

Categories     Appetizer     Lunch     Main Course

Number Of Ingredients 15

1 to 1 ½ pounds crappie or other fish (diced if raw and shredded if already cooked)
1 egg
2 tablespoons mayonnaise
2 cups fresh breadcrumbs (possibly 1 cup dried, but you will have to check consistency)
1 teaspoon paprika
½ cup diced onion
½ cup diced bell peppers
1/8 cup diced celery
1 teaspoon finely chopped garlic
1/8 cup chopped fresh parsley
Dash of hot sauce
1 tablespoon fresh lemon juice
Salt and pepper to taste
½ cup panko bread crumbs
Oil for sautéing vegetables and for cooking the cakes. I prefer avocado oil.

Steps:

  • Sauté onions, peppers, celery and garlic over medium heat until softened, about 10 minutes. Allow to cool.
  • Combine the fish, egg, breadcrumbs, paprika, mayonnaise, fresh parsley (hold a little back for garnish), hot sauce, lemon juice, salt, pepper and the cooked peppers, onions, celery and garlic. Mix until well combined.
  • Using a trigger release scoop, scoop out each portion and form into a patty shape. In a dish on the side, season the panko with salt and pepper. Place the fish cake on one side into the panko, then flip it over and coat the opposite side. Do this for all of them until your batter is gone.
  • Next pre-heat a skillet over medium heat with avocado oil (or the oil of your choosing). Brown each side of the fish cakes and cook until the internal temperature reaches a minimum of 145 degrees Fahrenheit.
  • Serve with your favorite tartar or remoulade sauce, fresh lemon wedges and sprinkle with fresh parsley.

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