Rockfish cakes

Sea Forager CSF member Cynthia Lasden shares her favorite rockfish cake recipe - dig in! Super kid friendly!

makes 8 good size cakes or many more app-size ones

Ingredients:

  • Rockfish, one lb, raw, cut into a small dice 

  • 2 tbsp mayo

  • 1 tsp Dijon mustard

  • 1 large egg, lightly beaten

  • 3-5 Tbsp Chopped Fresh Herbs (Parsley, Chives, Dill)

  • Salt and  pepper to season

  • About one sleeve Ritz-type crackers, crushed up

  • 3/4 cup Panko breadcrumbs 

  • Avocado oil for frying


Method:

  1. Mix everything in a bowl except the Panko and oil. Crush the crackers in an a few at a time, adding just enough to get a mixture that will stick together but that’s not overly dry. 

  2. Make into balls and flatten into cakes, then place one by one in a bowl of Panko, rotating a couple times to get a good coating of crumbs to stick all over. 

  3. Heat a couple tablespoons of oil in a heavy frying pan before setting the cakes in so they sizzle nicely when added. Cook on medium heat for 3 mins on each side till golden brown, or until cooked through. 

  4. Top with a spritz of lemon, and a dollop of sour cream mixed with some chipotle or other hot sauce. 

Member SubmissionRockfish, Lingcod