Fish Cakes (Freshwater)
This recipe surprised me. It turned out really good. I looked up some cod cake recipes and melded the ingredients to come up with this version. I like this because it is a great way to mask the less than extraordinary flavor of largemouth bass.
If you have a surplus of largemouth bass or any other freshwater fish fillets, you can make these fish cakes and avoid frying and keep it healthier.
You can cook the fish fillets ahead of time and put them in a plastic container until ready to use for this recipe. I just lay the fish on baking paper on a cookie sheet, salt and pepper and placed a little onion over the top. Bake at 400 degrees until cooked through (about 25 minutes) or until you see the onions begin to caramelize.
Equipment: food processor, knife (duh)
2 celery stalks, diced fine
1 red pepper
1 tablespoon of garlic (minced), about 1 big clove or 2 medium cloves
Juice of 1 lemon
1/2 cup of mayo
1 1/2 lbs of the fish, flaked or chopped up.
Salt and Pepper to taste.
Optional: Jalepeno juice.
Combine all ingredients by folding into a mixing bowl. The key here is to create a consitency of tuna fish. A food processor works great. Transfer the mix into a food processor and pulse until pasty. (note: you can service this cold if you wish. It is cooked at this point).
Using your hands, make patties about 3/4″ thick and coat each side with bread crumbs. This makes about 6 patties.
Fry in olive oil (or veg oil) until brown on each side.
Serve with a hot sauce and makes a good appetizer too.