This pairs nicely with a chilled Chardonnay. I’ve been enjoying the 2010 Raymond
Hill Chardonnay 1.5 Liters only $5.99 at Trader Joe’s.
- 1 to 1-1/4 pounds of white fish, such as Mahi Mahi or cod, fresh or frozen
- grapeseed oil or other cooking oil
- 1 sweet onion, chopped
- 1/4 teaspoon sea salt
- 1/4 teaspoon cracked peppercorns
- 1/8 teaspoon nutmeg
- 1/4 teaspoon Cayenne pepper
- 1/2 heaping teaspoon Dijon whole grain mustard
- 2 eggs, beaten
- 1/2 cup Panko crumbs
- fresh lime juice, for serving
- cilantro, chopped for serving
- ripe avocado, sliced for serving
- COOKING TOOL: a flat masher
- Preheat oven to 260° F.
- In a skillet heat 1 tablespoon oil over medium-high heat and saute onions 10-12 minutes until onions have browned. Remove onion and set aside.
- If fish is frozen steam 5-6 minutes until just cooked through. If some of the fish is
not cooked through it’s OK as long as most of it is thawed. The fish will cook through when you make the cakes.
- Place Panko crumbs in a mixing bowl.
- In another bowl break apart the fish. Add salt, pepper, nutmeg, Cayenne, mustard, onions and eggs. Mix ingredients well.
- Roll the mixture into balls the size of a golf ball and LIGHTLY cover the fish ball with Panko. Do this in batches and fry in batches.
- In same skillet where onions were sauteed heat 2-3 tablespoons oil over MEDIUM heat. Place the Panko-covered fish balls in the skillet and flatten with a masher. Fry 3 minutes each side. Carefully turn over cakes so they don’t crumble apart. Add more oil as needed.
- Place your cooked batch of fish cakes in a baking pan and put in oven to keep warm until all your fish cakes are done.
- Serve warm topped with cilantro, a squeeze of lime juice and avocado.
Recipe inspired by http://charlotteskitchendiary.wordpress.com.