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Legal Sea Foods Fish Cakes
6 T. butter
1/3 C. chopped scallions, white parts only
6 large potatoes, cut in half
1 T. sour cream
6 oz. flaked cooked white-fleshed fish, such as cod, haddock, pollock, halibut or flounder
1/4 t. dry mustard
freshly ground black pepper
3 T. minced parsley
dried bread crumbs
1 T. olive or vegetable oil
Heat 2 tablespoons of the butter and saute the scallions in it for about 5 minutes, stirring frequently. Do not allow the scallions to brown. Set them aside.
Meanwhile, cook the potatoes, and when they are soft, drain and mash them with 1 tablespoon of the butter and the sour cream. Combine them with the fish and set aside.
Beat the egg, adding the mustard, a generous amount of salt, and black pepper. Stir in the scallions and parsley. Combine this mixture with the potatoes and fish. (A spatula works well. Do not use a mixer, or the potatoes will become gummy.)
Form the fish mixture into 8 cakes about 2 1/2 inches in diameter and dip each cake into the bread crumbs. Heat the remaining butter and the oil in a large frying pan, and saute the fish cakes slowly for about 3 minutes on each side, or until they are lightly browned and cooked through. Serve with ketchup on the side.
This recipe is from "The Legal Sea Foods Cookbook," by George Berkowitz & Jane Doerfer
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