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Fish Cakes

posted: 04/11/12
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Fish Cakes
DCL | Marie G. Kelley, Food Stylist, Kelley Productions International

Watch Captain Sig Cook

INGREDIENTS:

2 pounds fresh cod fillets

1 egg

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon nutmeg

3 tablespoons potato starch

1/2 medium onion

2 cups half and half

DIRECTIONS:

If the crab is frozen, soak it in fresh cold water to thaw. Crack it open and remove the meat. Towel-dry the crabmeat.

Drain excess moisture from cod by leaving it in fridge on paper towels.

Use a food processor to chop the onion. Add the cod and blend, adding the half and half, then potato starch and egg. Add seasoning and blend into a thick paste.

Heat an inch and a half of oil in a deep skillet. Using a large spoon, drop meatball-size globs into the oil. Roll over as they brown. They will puff and try to float as they cook. Drain and serve or cool and reheat in a microwave. Serve as a snack or with boiled potatoes and carrots with brown gravy. Serves 8-10.

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