Fish Cakes
Because most of us can’t afford to make Maryland-style crab cakes, but still want something that tastes great.
Ingredients
~450 g/1 lb fish fillets (tilapia, cod, pollock - something relatively mild and inexpensive)
~12 stems of thyme
1 lemon, sliced into rings, plus more for serving
2 green onions, chopped finely
30 g/~1 oz freshly grated parmesan
25 g poblano pepper, chopped finely
2 tsp malt vinegar
1 tsp toum, or 2 very finely grated garlic cloves
1 heaping Tb sour cream
0.25 tsp Old Bay seasoning
Protocol
Preheat oven to 425°F/220°C. Line a rimmed baking sheet with tinfoil. Lay down two slices of lemon for every fillet. On top of these, place most of the thyme. Then, lay the fillets over the lemon and thyme, and drizzle (or brush) with olive oil. Season generously with salt, pepper, and the remainder of the thyme.
Bake fish until all fillets reach an internal temperature of at least 145°F/63°C. Allow fish to cool almost completely while resting on the lemon and thyme.
Place cooked fish in a mixing bowl, and break up with a fork into flakes. Mix with the remaining ingredients until you have a loosely sticky mixture.
Form the mixture into cakes of whatever size you like: small for appetizers, big for patty melts, etc. They won’t hold as tightly as a meatball or hamburger.
Heat butter in a skillet over medium heat. Gently press cakes into the pan a little after they’ve sat for a few moments. When golden brown on one side, carefully flip to brown the other. It helps if you leave plenty of room to maneuver between the cakes!
Eat with your favorite dipping sauce (try ours here) and plenty of lemon wedges. Enjoy!
