With Remoulade Sauce
By Chanda Gebhardt of Field to Fork Minnesota Style
A lot of people enjoy cooking fish in many different ways. A couple years back, I started looking for different ways to prep fish. That’s when I realized I could modify crab cakes into fish cakes! I have used this recipe for northern pike, walleye, crappies and fish leftovers.
This recipe is a bit less traditional, but uses the items I most commonly have in my fridge. You can also look online to find all sorts of crab cake recipes – pick one and make it your own!
PREPARATION:
– Start with cleaning the northern and removing all bones. Then soak overnight in water with sea salt.
– The next day or after the fillets have firmed up, boil water and add a can of 7UP or a bit of sugar. I like to sweeten the meat a bit for the cakes. This will only take a few minutes to cook them through. Then drain the liquid and place on paper towels to dry and cool.
Remoulade sauce:
1 cup mayonnaise
1 tablespoon ketchup
1 teaspoon garlic powder
2 teaspoons prepared horseradish
1 tablespoon of lemon juice
2 teaspoons Old Bay Seasoning (or similar)
Tabasco Sauce, couple dashes depending on your spice level
– Mix together and chill.
Ingredients:
1 pound of northern (2 small fish or 1 larger) 1/4 to 1/3 cup of mayonnaise
1 teaspoon Old Bay Seasoning (or similar)
1 teaspoon of lemon juice/1 wedge squeezed
3/4 cup of panko bread crumbs
1 egg
4 green onions, chopped (save some for garnish)
fresh cracked black pepper, to taste
1/2 to 3/4 cup of shredded parmesan cheese
fish breading (Chef Robert’s used here) or more panko for the outside coating
DIRECTIONS:
– After prep and boiling of the northern, in a separate bowl, start to mix up mayonnaise, Old Bay Seasoning, lemon juice, panko bread crumbs, egg, green onions, pepper and shredded parmesan. Then fold in the crumbed northern. I like to gently add the fish and then patty them up.
– Put patties on parchment paper and freeze for 15 to 30 minutes. (They seem to hold together better this way when you go to pan-fry them.)
– Lastly, coat the patties in fish breading. This seals the cheese in and makes for a nice outside coating!
– Cook each side for 4 to 5 minutes. Should be a golden brown.
– Garnish with some of the saved green onions. Serve with the remoulade sauce immediately and enjoy!
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