NJ Saltwater Fisherman Forums
General Forum => Recipes => Topic started by: tomc76 on May 10, 2007, 09:46:53 AM
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This is a great recipe, adjust ingredients to taste t^ t^
Striped Bass Cakes:
2 lbs fresh skinned striper fillet (red meat removed)
2 heaping TBS mayo
1 heaping TBS dijon mustard
2 eggs
1-2cups Italian breadcrumbs (w/o added cheese)--you use these to bind, so measurements are approximate--too much, you get hockey pucks.
1 c. finely chopped red pepper
1c cooked corn kernels (frozen work best)
1-3 tsp Old Bay seasoning (to taste)
red pepper flakes (to taste)
1/2 c chopped celery
Cooking:
cut fillets into manageable pieces and poach until flaky but not overcooked (white wine and bay leaf, or plain salted water)
saute corn, peppers and celery until tender. Set aside
In mixing bowl, combine mayo, mustard, eggs and sauteed veggies. Mix in old bay and pepper flakes, if using.
drain fish of all excess moisture and mix fish with above until you hav a crab-meat like consistency. Add bread crumbs a bit at a time until mix binds well (do not use too much!)
either fry cakes in butter or olive oil or bake in 350 degree overn for 40 minutes. Enjoy!
Great with tartar sauce.
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The recipe sounds great now if only the surf gods will let me hook into one of those beauties I will try it out. :P
Paul
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nice, i am sure when uncle luna hears that, he will give it a try also.
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Been making them a while, got it down to a science. You can use smaller blues, not bad either. Recipe is as close to exact as I can get, I usually dont use the exact measurements, eye it.
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Been making them a while, got it down to a science. You can use smaller blues, not bad either. Recipe is as close to exact as I can get, I usually dont use the exact measurements, eye it.
Uncle Luna has a bunch of recipes also, but is is alway willing to try something new as well.
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Now you all got my attention, taking about the eating part of fishing,
Try these Striped Bass Cakes
1 1/2 pounds of fillets
1 cup flour set aside
4 tbls. butter
1 cup saltine cracker crumbs
1 large egg
1 tbls milk
1 tbls mustard
2 teaspoons worcestershire sauce
1 tbls old bay seasoning
1/2 tsp. ground pepper
1 tsp. hot sauce or to taste
vegetable oil for frying
Dust the fillets with flour tapping off any excess. In a large skillet, melt 1 tbls. butter, Saute the fillets over moderate heat until golden and cooked thru, about three min.per side. Transfer to a plate and break apart and let cool.
In a large bowl combine the cracker crumbs old bay seasoning mayo. mustard, milk,worcestershire, hot sauce and pepper.
Gently fold in the fillets. Shape into 3 inch patties. arrange the on wax paper and refridgerate for 20 min. or until firm.
Dredge the patties in flour. In a large skillet melt 3 tbls. butter and 3 tbls. oil. Add the cakes and cook over medium heat until golden brown and cooked thru about 3 min. per side. Drain on paper towels.
Enjoy, Uncle Luna
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I used the Uncle Luna receipe for Christmas Eve dinner and everybody raved! Very good.
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THANK YOU LAST CALL GLAD YOU ENJOYED THEM.
TIGHT LINES UNCLE LUNA
PS Have another great one for a cream sauce with
sun dried tomatoes and olives to serve over pasta will post later
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Sounds like fine dining to me!! t^
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WOW... Tried these and they were AWESOME....I added Grated parmesian cheese to the bread crumbs and it really put them over the edge....WOW :-*
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Sounds Good, I'm going to try both receipes. When I get around to it, Ive got to put my Bluefish cakes recipe in here. <'((((><
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Glad you liked them Ron, I can email them. I made them with some bluefish last night actually.
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Sounds tasty
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Those Luna Cakes were amazing! I made them with today's catch. Added a little diced celery and onion that I sweated for a few. t^
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Just made up a batch for the boys at the firehouse today for lunch with last weeks catch.
No leftovers t^
Used a little bit of this recipe, little bit of Uncle Luna's, little bit of the back of the Hellman's bottle.
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Them little cakes never had a shot at a second day. ;D
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I just made a recipe similiar to the first that I found on a cooking sight, it was great!! chrz
I should have looked at this thread first. I like the Uncle Luna twist to it. chrz
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I always use a similar recipe as the original poster. I recently used two pounds of fresh tog along with a pound of quality shrimp. Delicious!
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Im thinking of making these again today. t^
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5hrug What time's dinner Eddie? ;D
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Made these babies about 3 weeks ago after my Monger Cod trip....man were they good!! Kids couldn't stop eating them...
Got some cod in the freezer give this a try...
The mashed potatoes gives them a velvety texture!!
This recipe makes about 36 Cakes and can be cut in half... You can use Cod, Ling Albacore tuna, Striped bass, Bluefish(dark meat removed) also. The best cakes are those that use a combination of fish.
Ingredients
3-4 lbs Cod
3 eggs
1 1/2 Cups Italian seasoned bread crumbs
1 cup mashed potatoes
1/4 real mayo
1/4 cup Dijon mustard
1/4 cup olive oil
1 cup Canola/Vegetable oil ( for frying )
Spices
2 tablespoons kosher salt to salt water when boiling fish
1/4 tablespoon celery salt
2 teaspoon dry parsley
1 teaspoon paprika2 ground cloves
2 ground cloves
1/4 teaspoon ground mustard seeds
1/4 teaspoon ground cardamom
2 ground bay leaves
1/4 tablespoon black pepper
1/4 tablespoon celery salt
Vegetables
5 Stalks of celery
1 Red pepper
1 Yellow pepper
1 Green pepper
1 lg Sweet onion
4 Carrots
1 cup frozen corn
1) Boil Cod in salted water till done, 15-20 minutes at the most and drain (Get water w/kosher salt boiling before you put in the cod)
2) Chop all vegetables except corn
3) Pour olive oil in pan, heat pan and cook all vegetables until med soft; about 15 minutes add corn the last 5 minutes. Set aside. Let cool.
4) Add all spices to vegetables, mix well
5) Beat eggs, mayo, mustard in a bowl
6) In a large bowl add all vegetables, egg mixture to fish and mix well, breaking up the fish.
7) Add Bread crumbs and potatoes until it is a paste like consistency
8 ) Form into 1/3 cup size cakes and fry in Canola oil. Drain cakes on paper towel and serve with tartar sauce.
Makes about 36 cakes ;D
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5hrug What time's dinner Eddie? ;D
chrz whs chrz
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Great recipes t^
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Striped Bass Cakes
Ingredients:
1 pound shredded cooked rockfish
1 large egg
1/4 to 1/2 cup of mayonnaise
1 teaspoon garlic powder
1 teaspoon Old Bay seasoning
1/2 teaspoon pepper
1/2 teaspoon apple cider vinegar
1 teaspoon Worcestershire sauce
1 teaspoon fresh lemon juice
Rockfish Preparation (Foil Steamed):
Remove skin and all dark meat, then place filets in foil packet
Drizzle with fresh lemon juice
Lightly salt and pepper
Sprinkle 1 tablespoon of basil over filets
Seal packet tightly-cook 425 degrees for about 20 minutes.
Cooking time will vary with thickness of filets. Fish should flake easily.
Mix all ingredients together, excluding rockfish, with whisk. Add rockfish to dressing mixture. Put covered mixture in refrigerator for about 1 hour. After 1 hour, form cakes with mixture and return to refrigerator for about 1/2 hour.
Lightly spray cookie sheet with cooking spray. Place cakes on cookie sheet and place under broiler at low temperature until they are beautifully browned. Flip, and do the same for other side. There is no filler in these cakes, it is just pure delicious rockfish.
To make the deluxe rockfish sandwich pictured, place two pieces of crisp bacon on top of rockfish cake, drizzle with creamy ranch dressing, and top with sliced summer tomatoes and lettuce.
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I made another batch last night mixing Uncle Luna's and Toms recipe, They were delicious. chrz
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grtn Looks like you were nibbling EDDIE cfzd
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Wow some great recipes...Gonna have to try them out with the bluefish (red meat removed) and see how they come out. I'm thinking the worcestershire sauce would be nice with the blues.
Reading these made me hungry- lol. chrz
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So on Sunday I attempted to make some fish cakes with the Striper from Wed. Trip
Thanks to IKAT, who saw me stuck on this thread and sent me another recipe to confuse me. ;D
So I took his advise and stole a little from all the recipes and they came out great. Thanks IKAT t^
Poached 2 lbs of trimmed Striper in wine, water, lime juice, pepper corns and garlic.
Then after it cooled it was easy to tear up.
Chopped:
Green Bell Pepper
Red Bell Pepper
Onion
Green Onions
Garlic
Celery
Sweated down in pan with olive oil.
Mixed all together with Panko seasoned bread crumbs, eggs, Franks Red Hot, Old Bay,black pepper,Worcester sauce, deshon mustard, celery salt and Hellmans Mayo and added about 2 cups of mashed potato and cracker meal to firm up cakes as needed.
Coated them with a little cracker meal before pan frying to crunch them.
Don't really measure as I go, sorry.
They are all gone. pawle
Thanks for the recipes guys.
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SO pawle
How did the bass come out --poaching it first?--I think it would never have made it to the cakes if I did it that way.I am assuming not bad -since there are no pics and they are all gone rofla
Do my shrimp with lemon/lime all the time--It is a chemical reaction that keeps the meat from not turning to mush-HINT- t^--crabs TOOOOOO!!!!!
Sorry to confuse you but--Looks like you did fine t^
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SO pawle
How did the bass come out --poaching it first?--I think it would never have made it to the cakes if I did it that way.I am assuming not bad -since there are no pics and they are all gone rofla
Do my shrimp with lemon/lime all the time--It is a chemical reaction that keeps the meat from not turning to mush-HINT- t^--crabs TOOOOOO!!!!!
Sorry to confuse you but--Looks like you did fine t^
Thanks Dennis. Sorry no pics. Family gave them a 10. The poaching thing works like a charm. I just seem to have a tendancy to over think things in the kitchen. Hope I can duplicate them again, they were gone in a flash. t^