Ingredients
- 1 lb. Potatoes, Peeled & Cubed
- 1 lb. Fish Fillets, Thoroughly Trimmed
- 1/2 c. Onion, Finely Chopped
- 1 c. Italian Seasoned Breadcrumbs
- 1 Egg, Beaten
- 1 tbsp. Fresh Parsley, Finely Chopped
- Canola Oil
- Salt & Pepper to Taste
While increasingly rare, on occasion fortunate fishermen are left with an abundance of fresh fish. Take a snapper or grouper limit for example. After some crafty knife work, lucky recipients are left with a pile of fresh fillets. While the majority are vacuum-sealed and preserved for future use, if you are anything like me you enjoy the fruits of your labor for five days straight!
While the traditional methods of preparing fish are always enjoyed, there are times when you crave something off the wall.
A favorite across the Eastern Seaboard originally concocted to utilize leftover fish and potatoes, fishcakes are inexpensive, easy to prepare and make for a perfect appetizer or entrée. Better yet, while tilefish was used for this crowd-pleasing favorite, you can substitute with snapper, grouper or even redfish. Either way, the preparation process is the same and can easily be altered to your liking, with countless variations including the addition of chopped vegetables or crumbled bacon bits. However, I like to keep it simple because to tell you the truth, the kitchen is not the room in the house where I shine the brightest.
Start by adding potatoes to a pot of boiling water. Once tender, drain and set aside. Do the same with an equal amount of fish—boiling until tender. Drain and set aside. Once cool, combine potatoes, flaked fish, half of a cup of seasoned breadcrumbs, chopped onion, egg, fresh parsley and salt and pepper to taste. Fold well (do not mash) and shape into uniform sized patties. Evenly coat patties with remaining seasoned breadcrumbs and refrigerate for 30 minutes, allowing fishcakes time to set.
When you are ready for final preparation, heat a quarter inch of oil on medium heat in skillet. Fry fishcakes, two at a time, until they achieve an even golden brown crust. Only flip once. Drain on oven rack before serving with your choice of side dish. Now there’s nothing left but to enjoy your simple, fast and delicious fishcakes!
