Thread: BayBcakes

For those that have heard that Ladyfish are good to eat...believe it! Took a couple shots of before/after the cook-
Ingredients(sorry, no measurements):Spoon-scraped Ladyfish filets, broiled/flaked trout/redfish/crappie(your choice), Mayo, mustard(I like coarse ground),1 or 2 eggs, lightly crushed saltines, pepper, mustard/celery seed, chopped- celery, red/green peppers, carrots, onions, garlic, parsley/dill weed, soy sauce or worcestershire sauce, Old Bay seasoning. I like separately blending all liquids/seasonings, then veggies, mix fish together, lastly folding in your fish blend. Trying not to break apart the chunky fish so it gives the look of jumbo lump backfin crabmeat. I really don't have a preferred cooking technique, so whatever floats YOUR bobber! The cooked Ladyfish, at least to me, have the chew characteristics of scallops!! Like Mikey says "Try it you'll like it"!
The slogan says that Ladyfish is the Poor man's Tarpon. My slogan says that BayBcakes are the Poor man's Crab Cake! Being a former Chesapeake Bay Marylander = You'll have to trust me until you try it...enjoy with your favorite beverage, no crab mallets required. Cocktail sauce or tartar is your call.

u2s

Definitely going to try this!