By Shel Zolkewich
Adding a few ingredients to your catch will offer a whole new twist on your favourite fish. Fish cakes are always a crowd pleaser. Serve them on buns or a la carte accompanied by some delicious side dishes. This recipe is also a great way to use leftover fish, although that seldom occurs at our table. Feel free to experiment with different flavours in your poaching liquid—thyme instead of dill, for example. If chives aren’t close at hand, use green onions or even finely diced celery. The secret to these cakes is a crispy crust. Make sure your oil is hot enough before you start frying. Serve them immediately with tangy tartar sauce and lemon. There won’t be any leftovers.
Fresh Catch Fish Cakes
1 lb fish (about four walleye fillets or two
northern pike fillets)
4 whole peppercorns
handful of fresh dill
1 cup water
1 cup mashed potatoes
1 egg
1 teaspoon hot sauce
¼ cup chives, chopped
¼ cup bread crumbs
1 teaspoon lemon zest
¾ teaspoon black pepper
¾ teaspoon salt
¼ cup canola oil for frying
To cook fish: Place fillets in a frying pan. Add water, peppercorns and dill. Bring to a boil. Cover and poach for about five minutes. Remove fish and discard the rest.
To assemble cakes: Combine all remaining ingredients (except canola oil) in a large bowl. Flake fish and add it to the mixture. Form patties (you should be able to make four or five). In a frying pan, heat canola oil to medium high. Cook on one side for about four minutes until golden brown. Flip and cook on the other side for an additional four minutes. Serve with a lemon wedge and homemade tartar sauce.
Tartar Sauce
½ cup mayonnaise
2 tablespoon green relish
1 teaspoon hot sauce
1 teaspoon lemon juice
Combine all ingredients until well blended.
