Thread: Crappie Cakes

Respectfully like to add the following: Being an ol' timer from Maryland(now Fla.), here is a few 'lil tips that I do when substituting fish. Pre-cut your filets into large chunks before adding to boiling water. Only need to boil for 2-3 minutes before adding it to big bowl of ice-cubed water. Drain well on paper towels. Actually safe to eat at this point, but you are cooking again when you broil/fry/saute'. I use the whole jumbo egg and never, ever, ever forget to add a Tablespoon of McCormick's(made in Maryland!) Old Bay seasoning!! Also, prefer using Japanese Panko bread crumbs in mixture and a Tablespoon of Mustard seeds. I even gently coat each fish cake in Panko before frying(about a minute on each side) before finishing in a pre-heated oven @350 until the outside is a crispy golden brown color(about 7 - 8 min.). You can also saute'(low to med. setting) your cakes in butter until they are golden brown(maybe 10-12 min. total) Squeeze a little lemon, adding either tartar sauce(homemade) or cocktail sauce. I enjoy a little Malt vinegar or tiny amount of balsamic vinegar to all my seafood.

u2s

Thanks for the tips. I will definitely use these tips the next time I make the cakes.