Fishcakes two ways

These are different from the typical fishcake as they use raw rather than cooked fish. I find them particularly good with more flavorful fish such as bluefish or mackerel, but you can use pretty much anything. I offer two approaches, one with an Oriental twist to the flavors and the other more traditional.

2 c finely minced or ground raw fish
1/2 c dry breadcrumbs
1 egg
Salt to taste

For traditional flavor:

1/3 c mayonnaise
1/3 c finely chopped onion
1 egg
1 tsp Old Bay seasoning
1/2 tsp ground black pepper

For an Oriental flavor:

1 tsp finely minced raw ginger
1 small garlic clove finely minced
1/3 c finely chopped scallion, white and some of the green
2 tsp soy sauce
1/2 tsp ground white pepper

Mix all ingredients and form into four 1/2 inch thick patties. Let sit in fridge for at least an hour to firm up, then pan fry in 1/8 inch oil until cooked thru and browned on both sides.

 

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