Cape May Fish Cakes Recipe
The Cape May Fish Cakes are simply irresistible ! Make fish cakes with mashed potates, fish, dillweed and pepper suaces. Coat with egg and breading and fry them in butter or salad oil. Garnish with parsley and lemon wedges and just enjoy ! If you want to know more about these Cape May Fish Cakes, let me know !
Ingredients
| Instant mashed-potato granules | ||
| Flounder | 1 pound, frozen | |
| Onion | 2 Teaspoon, grated | |
| Salt | 1/2 Teaspoon | |
| Pepper sauce | 1/2 Teaspoon | |
| Dill weed | 1/8 Teaspoon | |
| Egg | 1 | |
| Bread crumbs | 1/3 Cup (16 tbs), dried | |
| Salad oil | 1 Tablespoon | |
| Butter/Margarine | 1 Tablespoon | |
| Lemon wedges for garnish | ||
| Parsley sprigs for garnish | ||
Directions
1. Prepare enough instant mashed-potato granules as label directs for 1 cup mashed potatoes (or, use 1 cup leftover mashed potatoes). Cover and refrigerate mashed potatoes 30 minutes.
2. In food processor with knife blade attached (or on cutting board with knife), finely chop fish. In medium-sized bowl, stir chopped fish, onion, salt, hot-pepper "sauce, dill weed, and mashed potatoes until well blended. With hands, shape fish mixture into four 3-inch round cakes.
3. In pie plate, with fork, beat egg. Onto waxed paper, measure bread crumbs. Dip fish cakes, one at a time, into egg, then into bread crumbs to coat.
4. In 12-inch skillet over medium heat, in hot salad oil and butter or margarine, cook fish cakes until browned on both sides and fish is done, about 8 minutes.
5. To serve, arrange fish cakes on warm platter; garnish with lemon wedges and parsley sprigs. If you like, serve with pickles.
2. In food processor with knife blade attached (or on cutting board with knife), finely chop fish. In medium-sized bowl, stir chopped fish, onion, salt, hot-pepper "sauce, dill weed, and mashed potatoes until well blended. With hands, shape fish mixture into four 3-inch round cakes.
3. In pie plate, with fork, beat egg. Onto waxed paper, measure bread crumbs. Dip fish cakes, one at a time, into egg, then into bread crumbs to coat.
4. In 12-inch skillet over medium heat, in hot salad oil and butter or margarine, cook fish cakes until browned on both sides and fish is done, about 8 minutes.
5. To serve, arrange fish cakes on warm platter; garnish with lemon wedges and parsley sprigs. If you like, serve with pickles.
Chef
