Wanted to make some striper cakes, but I just couldn't imagine cooking anything with freakin cheese nips :rolleyes: :D so I made my own recipe. Turned out better than any crab cake I've ever eaten...and I've had lots (points to belly) :laughs:

Didn't pay attention to exact ammounts, here's my best guess. If you can, get really good imported capers. Expensive but worth every penny...

Makes 6

2-1/2 cups striper meat, cut into 1/4" cubes
4 Tbsp salt packed capers, rinsed and 1/2 of them chopped
Lemon
2 large Shallots, minced
Handfull parsley, chopped
Pinch cayene pepper
Dijon Mustard
1 egg
3-4 Tbsp mayo
Panko Flakes
Clarified butter
Unsalted butter
Dry white wine

Saute the shallots in a little butter till soft, deglaze with some wine and add the chopped capers, 1/2 the parsley and a bit of lemon juice. evaporate most of the liquid. Season with salt and pepper.

Add this to the striper meat with the egg, cayane, a spoonful of dijon and the mayo. Don't add the mayo all at once, and use more/less depending on how much fish. Season again with salt and pepper. It should be gloppy but still hold together.

Put the panko into a shallow dish. Form the cakes into 3/4" x 3" pucks, coat with the panko flakes.

Saute in hot clarified butter until nicely browned on both sides. Shouldn't take long. Drain on a paper towel and season with salt.

Pour the butter out of the pan, deglaze with some more wine then add the whole capers, some unsalted butter (2 tbsp) and season. Add the rest of the parsley and reduce a bit to make a light sauce.

I served them over some mixed greens dressed with lemon/oil. Spoon the sauce over the cakes and enjoy.

AND NO CHEESE NIPS :af: :laughs:

-spence

Chef poser!;) :drool:

Seriously, I'm a lot better cook than I am surfcaster :smash:

-spence

no capers!!??


mmmm striper cakes:drool:


oh wait you did use capers...:smash: :hihi:

Kewl gonna give it a shot.

Any suggestions on a (no-carb) substitute for the panko bread crumbs?

Thx....

Eben...sounds as though we should call this thread "The Striper Cakes Caper!":laughs:

(I know...you meant the kind of capers you cook with......just didn't want you to think I was a total dolt!):smash:

Spence...I copied that down...might just give it a shot!:D

I love panko crumbs.. Theres nothing in this world like an Ahi Tuna steak breaded in panko and lightly pan fried:drool:

bigfish this is a good recipee :kewl:

I give spence mucho respect if he has japanamation crumbs in his kitchen, hes a true culinary wizard

Originally posted by cheferson
I give spence mucho respect if he has japanamation crumbs in his kitchen, hes a true culinary wizard
Chef, this spring my father asked if I would make a shabu shabu as he rememberd having it several times in Japan. I had both nori and dried bonito shavings in the pantry...no chit :laughs:

-spence

spence that looks like a great recipe..and I know you got the main ingredient..

Originally posted by spence
Chef, this spring my father asked if I would make a shabu shabu as he rememberd having it several times in Japan. I had both nori and dried bonito shavings in the pantry...no chit :laughs:

-spence

miso horny :drool:

Miso Hungry!!!:drool: :humpty:

hey spence...what are panko flakes???
I love to cook......and eat....I will make this...
:D

Slingah the only problem is you gotta be able to catch a keeper size fish for these cakes. :D

??? I don't even no what panko crumbs are?? That tells you what kind of cook I am :rolleyes:

But sounds great!! I will try it. Is this just for bass or I guess you can use any kind of fish??

I have a ton of Fluke, Bass, and some Sea Bass, and Scup.

Still waiting for some Cod :af: Ooo.. Don't get me started on Cod :af:

panko crumbs are japanese breadcrumbs... when you get tempura at a sushi bar, its breaded with panko-

its very flakey and crunchy

Thanks eben!! I have had that before!! Just did no what I was eatting :laughs:

You should be able to find Panko at just about any Stop and Shop, at least the ones over here have them. They are with the breadcrumbs.

Panko flakes have a very clean flavor and more surface area, so they create a delicate crunchy crust, rather than a hard breadcrumb crust. You can substitute Panko just about anywhere breadcrumbs are called for. They are almost always unseasoned, so make sure you season them with salt/pepper etc...

You can make fishcakes with just about any whitefish. Striper has a pretty moderate flavor, so if you used something stronger I might cut back on the capers. I personally don't ever freeze fish, but it would work, just not be as good.

-spence

Spence, you got me drooling all over my keyboard. This thread is gonna make the catch & release phreaks really angry.

filet and release wood butcher.... filet and release:D

You don't need a lot of meat for these...can't you just fillet one side and release :smash: :laughs:

-spence

Originally posted by spence
You don't need a lot of meat for these...can't you just fillet one side and release :smash: :laughs:

-spence
Spence let me know where you release it..shouldnt be too difficult to catch..
:D

A bump for a good recipe.

Had a bunch of extra fresh seabass fillets this week. Talked the wife into trying Spence's recipe. White wine, capers, and parsley are right in her wheelhouse (cheeze nips, not so much). She poached the fish first then threw a little mashed potato in to add some heft and made up some sort of remoulade to go with it. Corn on the cob, baked beans, coleslaw to the side. About as good as it gets.

Thanks, Spence.

You don't need a lot of meat for these...can't you just fillet one side and release :smash: :laughs:

-spence

An Irish cousin's boyfriend went to an Asian restaurant over in Europe and he told us about this place where you ordered fish, they would filet the fish (trout I believe) and the fish was returned to the tank with the filet removed.

I can't speak for the complete authenticity of this story, but it made me think of Monty Python's "The Meaning of Life" in the restaurant scene.