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Message: <blockquote data-quote="BBQBluesMan" data-source="post: 169181" data-attributes="member: 1007"><p>Yes, and they are excellent! This was the Valentines day feast I prepared, was a hit with the Mrs! Walleye cakes over some mixed greens for an app and Venison Diane with some prosciutto/cream cheese wrapped asparagus. YUM</p><p></p><p>[ATTACH]13192[/ATTACH][ATTACH]13193[/ATTACH]</p><p></p><p>Here is the recipe for the fish cakes. Have made many times, always has turned out great. Actually prefer pike. Meat holds up better. May need to adjust ingredients slightly to achieve a good patty and season to taste. Also helps to roll slightly in flour before frying in 350 deg oil. </p><p></p><p><span style="color: #000000"><span style="font-family: 'PerpetuaTitlingMT'">Fish cakes</span></span></p><p> </p><p><span style="color: #000000"><span style="font-family: 'PerpetuaTitlingMT'">5 shallots, minced</span></span></p><p><span style="color: #000000"><span style="font-family: 'PerpetuaTitlingMT'">Olive oil</span></span></p><p><span style="color: #000000"><span style="font-family: 'PerpetuaTitlingMT'">6-7 oz mayo</span></span></p><p><span style="color: #000000"><span style="font-family: 'PerpetuaTitlingMT'">1 egg, beaten</span></span></p><p><span style="color: #000000"><span style="font-family: 'PerpetuaTitlingMT'">2-3 oz of good brown mustard</span></span></p><p><span style="color: #000000"><span style="font-family: 'PerpetuaTitlingMT'">1.5 tbsp chopped parsley </span></span></p><p><span style="color: #000000"><span style="font-family: 'PerpetuaTitlingMT'">1 bunch of chives, minced</span></span></p><p><span style="color: #000000"><span style="font-family: 'PerpetuaTitlingMT'">Tabasco sauce, as needed</span></span></p><p><span style="color: #000000"><span style="font-family: 'PerpetuaTitlingMT'">Old bay seasoning, as needed</span></span></p><p><span style="color: #000000"><span style="font-family: 'PerpetuaTitlingMT'">1 pd white fleshed fish- walleye and pike work really well</span></span></p><p><span style="color: #000000"><span style="font-family: 'PerpetuaTitlingMT'">2 oz cracker crumbs- finely crushed - about 1 whole sleeve give or take</span></span></p><p><span style="color: #000000"><span style="font-family: 'PerpetuaTitlingMT'">Salt and pepper, as needed</span></span></p><p><span style="color: #000000"><span style="font-family: 'PerpetuaTitlingMT'">Peanut oil, as needed</span></span></p><p> </p><p><span style="color: #000000"><span style="font-family: 'PerpetuaTitlingMT'">1) cook fish fillets in boiling chicken stock, remove from liquid and flake apart. Remove any bones if present. Cool down in fridge.</span></span></p><p> </p><p><span style="color: #000000"><span style="font-family: 'PerpetuaTitlingMT'">2) sauté shallots in police oil until translucent </span></span></p><p> </p><p><span style="color: #000000"><span style="font-family: 'PerpetuaTitlingMT'">3) combine shallots, mayo, eggs, mustard, parsley chives, Tabasco, and old bay. Add mayo, flaked fish, and cracker crumbs</span></span></p><p> </p><p><span style="color: #000000"><span style="font-family: 'PerpetuaTitlingMT'">4) divide into small patties about 3 inches across, and 1/2-3/4 inch thick</span></span></p><p> </p><p><span style="color: #000000"><span style="font-family: 'PerpetuaTitlingMT'">5) saute fish cakes in peanut oil until golden brown and thoroughly cooked</span></span></p><p> </p><p><span style="color: #000000"><span style="font-family: 'PerpetuaTitlingMT'">6) garnish with red pepper marmalade (mixture of 4oz cooked red onion, minced, 1/2 oz olive oil, 2 whole roasted red peppers. 1 oz capers, minced chives, and salt and pepper, combine and allow to cool for several hours) or homemade tarter sauce.</span></span></p></blockquote><p></p>

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