Fluke Fishcakes

[PeggyLee]

Uncle Luna , I enjoy fish cakes and look forward to trying your recipe with in the next few nights.(for some reason I can not print your recipe tonight)Printer
Wifey has  made seperate dinners of bluefish,  blackfish, and seabass fishcakes in the past.Yummy. I'll let ya know how it works out.        Thanks, AJ.

[ped579]

Uncle Luna, I made your fish cakes tonight and they were a winner.  I was told that I can make them again anytime I want to, but the only problem was the time it took to prep (and get somethings) ready for cooking.  Thats OK they were fantastic.

I had to omit the bread crumbs which made the outer crust not to hard.  All I had was the seasoned breadcrumbs that I made a small one to try.  It was good but too many spices running around so I omitted it.  Next time I will use the unseasoned type.

Its a keeper though, thank you...

Paul

[Uncle Luna]

Glad you enjoyed them.

[Luna Sea 5]

fishcakes are great when using fish you normally don't like..  Fluke, in my opinion, it just too good, too many other ways..

[ped579]

I agree, but when the rest of the family shy away from fish it is good to find something that they really enjoy.

Paul

[PeggyLee]

Good quality fish enhance the taste of the fishcakes however.
I hope to make some today;will try Uncle Luna's recipe.

[PeggyLee]

Unc Luna, Made the Fluke fishcakes and added some boiled potatoes instead of corn flakes,and some garlic powder with thyme and parsley.
Delicious. Big hit at the House.  AJ.

[mgm]

Here is a simple fishcake recipe that I've used for ling...should work for fluke or any white fish.


http://njsaltwaterfisherman.com/forums/index.php?topic=4424.0

[jerseyhunter]

Fish Cakes
2 pound  fillets
3 tbsp diced red pepper
3 tbsp white onion
1 tbsp butter
1 large leftover boiled potato
Corn oil
1 cup breadcrumbs
2 eggs
1 tsp worstershire sauce
1/2 tsp dry mustard
1 tsp salt
1 tsp pepper
Steam the fillets until cooked.
While you steam the fish  sautee the pepper and onion in the butter for 3 minutes
on high. Boil the potato until done. Cool the potato and peel the skin. Mash the
potato up. Mix the fish, pepper, onion, and potato together. Add the breadcrumbs,
eggs, worstershire sauce, dry mustard, salt, and pepper. Mix thoroughly . Make sure there are nice sized lumps of fish. If needed  add  more breadcrumbs until it stays together when you
make cakes with it. Heat about 1 inch of oil in a skillet and fry
sized cakes until golden brown. Serve with tarter sauce.