Outdoors
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As an individual with French Canadian and Native Métis (Mi’kmaq) heritage, I am no stranger to enjoying sweets. As I get older, I have to discipline myself to taper back.
I do find pleasure in another type of cake that is savory and compelling, and I’d like to share it with you.
Being from New England, I grew up fishing and eating fish. The great thing about living here is that there are so many varieties of fish you can enjoy.
Whether you like freshwater, saltwater or both, making your catch into fishcakes can be a great way to enjoy it.
Fishcakes can be enjoyed on a plate or on a bun as a fish burger.
Fishcakes consist of cooked fish flaked or shredded into small pieces and combined with other ingredients. The fish mixture usually contains egg and breadcrumbs or mashed potatoes, which act as a binder to help hold the cake together. The mixture is shaped into patties and pan-fried until golden brown and crispy.
This rustic style of cooking fish allows you to experience it in a different way, and when combined with the right ingredients, it can be a compelling way to enjoy your catch.
You can use either fresh fish or smoked fish. It does matter what type of fish you choose. Crappie makes exceptional fishcakes, along with trout, haddock, salmon and striped bass. In all cases, the first step is to poach the fish in warm water, which I share in the recipe below.
The spices you choose can also affect the flavor profile. I suggest using preservative-free seasonings. Traditionally, lemon or citrus-style seasonings with herbs are a great match, while those who like to spice things up can use Cajun or chile-oriented flavors.
If you want to make those cakes more exotic, you can choose Mediterranean, curry or Asian flavors. It’s like the old adage: “Different strokes for different folks.”
Another consideration is that leftover fish from a baked fish dinner makes a great candidate for repurposing into fishcakes.
One of the keys to culinary success is that once you form your patties with the mixture (I like using a round metal mold), place them on a small sheet pan or plate lined with wax paper. Put them in the refrigerator to chill before cooking. This helps bind the cakes so they are ready for your cast-iron pan. I would allow at least 30 to 60 minutes to accomplish this.
After cooking them, you can serve them with tartar or remoulade sauce, along with creamy or creative coleslaw or potato salad.
If you choose the fish sandwich option, grill your buns, then top the fishcake with your choice of sauce, lettuce, tomato and pickled onion.
Enjoyment of fishing goes far beyond the catch. You can carry that over to the kitchen and have your cake and eat it too.
Lemon & Herb Fish Cakes with Horseradish Crème
Ingredients
1 lb. fresh white fish fillets
2 Tbsp. lemon olive oil
1 large egg, lightly beaten
2 Tbsp. Cain’s mayonnaise
1 Tbsp. fresh lemon juice
1 Tbsp. Dijon mustard
1/4 cup 4C gluten-free breadcrumbs
1/2 Tbsp. fresh minced herbs (dill, flat-leaf parsley, chives or tarragon)
2 tsp. lemon seasoning
1 tsp. Cajun seasoning
Salt and pepper, to taste
Directions
1. The first step is to poach your fish.
2. In a large skillet, add enough water and white wine (Riesling) to cover the fish. Bring the poaching liquid to a boil, then reduce it to a simmer. (You do not want the liquid to boil once the fish is in the pan.)
3. Gently add the fish to the pan and poach for about 5 minutes, turning once. (You will see the fish change color.)
4. Remove the fish from the skillet with a slotted spoon or fish spatula and place the fillets in a large strainer so any excess liquid can drain away. Let the fish cool to room temperature.
5. Break up the poached fish with your hands into a large mixing bowl. Add the remaining ingredients and gently fold everything together with a spatula until evenly mixed. Make sure you have enough breadcrumbs to bind the mixture.
6. Form the mixture into cakes and coat the outside with breadcrumbs. Place them on a sheet pan lined with wax paper and refrigerate for 10 to 15 minutes.
7. To prepare, heat a cast-iron skillet over medium to medium-high heat and add 1 tablespoon each of olive oil and butter. Gently place the fishcakes into the hot pan and cook for 5 minutes, or until golden brown on the bottom. Carefully flip the cakes and cook for another 3 to 5 minutes, or until golden brown on both sides.
8. Serve with lemon horseradish sauce and coleslaw.
Horseradish Creme
1 small container plain yogurt
1 Tbsp. prepared horseradish
1 Tbsp. lemon juice
1 tsp. fresh chopped parsley
Directions
Combine all ingredients.