North Shore Fish Cakes
Dec 6, 2006 15:34:14 GMT -8
Post by jjg on Dec 6, 2006 15:34:14 GMT -8
North Shore Fish Cakes
Source: Midwest Living
Makes 4 servings
Prep: 25 minutes
Chill: 4 hours
Cook: 5 minutes
Ingredients
1 pound skinless fish fillets such as Lake Superior herring, pike or cod, or orange roughy
1 small onion, cut up
1 beaten egg
2 tablespoons cornstarch
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/3 cup evaporated milk
2 tablespoons butter or margarine, melted
2 tablespoons cooking oil
Lemon or orange slices (optional)
Fresh herbs (optional)
Directions
1. Rinse fish; cut into pieces. In a food grinder or a food processor bowl, grind or process the fish and the onion.
2. In a medium mixing bowl, combine fish, egg, cornstarch, salt, nutmeg, milk, and melted butter. If you like, cover and store in the refrigerator for 4 hours or overnight, or use immediately.
3. In a large skillet, heat the cooking oil over medium heat. For each fish cake, use a large spoon to drop about 1/3 to 1/2 cup mixture into skillet, forming it into patties and flattening slightly.
4. Cook fish cakes for 5 to 6 minutes or until golden, turning once. Reduce temperature as necessary to prevent over browning. Remove; drain on paper towels. If you like, garnish with citrus slices and herb sprigs. Makes 4 servings.
Nutrition facts per serving:
calories: 356, total fat: 26g, cholesterol: 142mg, sodium: 332mg,
carbohydrate: 7g
Source: Midwest Living
Makes 4 servings
Prep: 25 minutes
Chill: 4 hours
Cook: 5 minutes
Ingredients
1 pound skinless fish fillets such as Lake Superior herring, pike or cod, or orange roughy
1 small onion, cut up
1 beaten egg
2 tablespoons cornstarch
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/3 cup evaporated milk
2 tablespoons butter or margarine, melted
2 tablespoons cooking oil
Lemon or orange slices (optional)
Fresh herbs (optional)
Directions
1. Rinse fish; cut into pieces. In a food grinder or a food processor bowl, grind or process the fish and the onion.
2. In a medium mixing bowl, combine fish, egg, cornstarch, salt, nutmeg, milk, and melted butter. If you like, cover and store in the refrigerator for 4 hours or overnight, or use immediately.
3. In a large skillet, heat the cooking oil over medium heat. For each fish cake, use a large spoon to drop about 1/3 to 1/2 cup mixture into skillet, forming it into patties and flattening slightly.
4. Cook fish cakes for 5 to 6 minutes or until golden, turning once. Reduce temperature as necessary to prevent over browning. Remove; drain on paper towels. If you like, garnish with citrus slices and herb sprigs. Makes 4 servings.
Nutrition facts per serving:
calories: 356, total fat: 26g, cholesterol: 142mg, sodium: 332mg,
carbohydrate: 7g