Eating is a necessity. However, we choose what to eat. The choices we make reveal a great deal about us. The food you eat can tell quite a bit about your heritage, your family, your fears, your sense of adventure, your attitude toward yourself and others, and a myriad of other personal tidbits to anyone paying attention. Everything about eating is a glimpse into your soul.

I hope to reveal a little bit about myself to you through my food. I enjoy cooking. I enjoy eating. I find pleasure in bringing pleasure to others. I hope that by sharing my recipes I bring you a little bit of joy.

Cook my food. Feed it to the people you love.

Saturday, September 20, 2014

Fish Cakes

Fish cakes are an easy way to get non-fish fans to eat fish.  They can be made into sandwiches or eaten as is.  You can even make tiny fish cakes and serve them as snacks.

Any firm fish will make a good fish cake.  I chose tilapia because it is mild.  However, I have made these with salmon and amberjack. You can even use more than one type of fish.  Using different fish will give your fish cake a different flavor, so feel free to experiment. You can also use 1 cup homemade mashed potatoes rather than the dry instant potatoes. Really, anything goes.

Servings: 4-6
Time:  Prep: 20 minutes    Cooking:  20-25 minutes
Hardware:  Measuring cups and spoons, a knife and cutting board, a zester, foil, a baking sheet, a metal spatula, a mixing bowl, a heavy skillet, a paper towel covered plate, a shallow bowl, and tongs.

  • 1 pound tilapia
  • 4 large lemons
  • 9 sprigs of fresh dill
  • ½ stick very cold butter
  • 2 slices of bacon
  • 1 green onion
  • 1 tablespoon Old Bay seasoning
  • ¼ teaspoon salt
  • 1¼ cups instant mashed potato flakes
  • ¼ cup mayo
  •  Oil for frying
  • Salt & Pepper

  1. Preheat the oven to 450°.  Line the baking sheet with foil.
  2. Zest and juice one of the lemons. Set the zest aside.  Slice the butter into thin pats. Wash the dill and remove it from the stems. Mince the dill and set aside 1 tablespoon of it. Slice the lemons and the green onion.  Set the onion aside.
  3. Rinse the fish in clean water and pat dry.  Place the fish onto the prepared baking sheet. 
  4. Sprinkle with salt & pepper. Lay half the lemons and sprinkle half the remaining dill on the fish. Bake the fish for 7 minutes and then turn with the spatula. Season the other side of the fish with salt & pepper and all but 1 tablespoon of the dill.  Cover with the remaining lemons and juice. Bake for 5-7 minutes on the second side depending on the thickness of the fillets.  Be careful to not overcook the fish.  It is done when it is opaque and flakes easily.
  5. Allow the fish to cool.  Reserve the liquid that cooked off the fish. While the tilapia is cooling cook the bacon until it is crispy.
  6. Crumble the bacon into the mixing bowl.  Make sure the bacon pieces are small. Mix in the ¼ teaspoon salt, dill, lemon zest, green onion, Old Bay seasoning, mashed potatoes, mayo, and liquid from the fish.
  7. Gently flake the fish and fold it into the potato mixture.
  8. Place an inch of oil into the skillet with the bacon fat.  Heat it on medium high.
  9. Put the bread crumbs into the shallow bowl. Gently form ¼ cup of the fish mixtures into 1 inch patties. Make sure you apply enough pressure so they won’t fall apart, but don’t over handle them. Place the fish cake into the crumbs, flipping them so they are covered in crumbs. Salt and pepper the cakes.
  10. Fry the cakes until they are golden brown. Flip the cakes and fry until the other side is golden.  Remove to the paper towel covered plate.
  11. Serve warm.

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