Striper cakes!!!!!
 

I was talking to Bud8fan the other day about cooking bass, and i was telling him that I've become a bit boored with striper. He urged me to make striper cakes like you would crab cakes so I did some research, found T lapinski's striper cake recipe and man oh man!!!! I am hooked on these! :drool: I've got the whole family over and we're all in a food coma...

sweeet sweeet striper cakes:drool:

Thank you Toby for posting that! who would have known cheese nips would meld with striper???:laughs:

Eben, could you re-post the recipe?

I tried that last year and it was really good. I made a bunch and froze them and ate them for months.

Yeah re-post that recipe...I can't find it.

i made them for he first time a couple weeks ago they were great. i baked the striper with salt and pepper till it flaked. them flaked it in a bowl.
added just enough bread crumbs to make it a bit dry.
a spoon of mayo till it got mushy
cheyenne pepper
dried mustard
salt
pepper
and some fresh lime juice.
fry them tasty devils up in a bit of crisco till they are nice and crunchy.

heres the link

If I made these agian, i think i'd substitute capers for corn and use less mustard and a pinch more mayo....

great eating!

Good call on the capers Eben, that's something I would have overlooked. Gonna give it a shot tonight on some cod filets.

Now that sounds good, I am gonna have to give them a shot......:drool:

I love capers.. I call then french dingleberries:hihi:

yeah if you make them with capers, add half of the capers into the fish cake mix, whole, not chopped and then saute the 2nd half of the capers in butter, white wine and lemon juice. this will be a sauce to pour over the cakes. I could even see a few pieces of saute'd panchetta as fancy bacon bits in there too:humpty:

oh, and a sprig of parsely as a garnish:hihi:

Eben, you should have come to the party if you wanted food...

I made:

- Crostini with white beans and grilled raddichio
- Crostini with orange onion marmalade and grilled linguica
- Skewered shrimp wrapped in basil and proscuitto w/mustard vinagrette
- Baby bella mushrooms stuffed with japanese eggplant, gorgonzola, sun dried tomatoes and regianno parmigianno
- Skewered chicken with 20 spice rub
- Fresh Guacamole
- Two variations on Sangria

It was epic :hihi:

-spence

i just printed out the recipe gonna try it out tonight maybe :D

Yeah, I just did what Krispy said. I have a decent recipe for low-fat tartar sauce - I'll post as soon as I get home tonight.

Krispy? I think we got a case of avatar theft here:mad:

sounds good! sorry i couldnt make it but like I said in the P.M.... Grandma showed up..... we hada nice time, but then agian we didnt have any sangria!

where????:confused: :eek: :confused:

Just made a batch for a get together tomorrow night. Cooked one up tonite for a "taste test". Very tasty with a cold beer. Add a little hot sauce and you are good to go!!!!

Here is another striper cake recipe.
Pretty close to Toby's . Eben, try this one and compare!


2 pounds of freshly skinned striper fillet 1 cup of chopped celery (fine)
2 heaping tablespoons of mayonnaise 2 tablespoons of virgin olive oil
1 heaping tablespoon of dijon mustard 1 teaspoon of Old Bay Seasoning
2 whole eggs (or equivalent for Egg Beaters) 1 cup of chopped onions
2 cups of Italian Flavored Bread Crumbs


PREPARATION AND COOKING

Clean fillets remove all red meat from fillet. Then cut the bass into four-inch cubes. Poach until cubes of fish are white and flaky. Approximate cooking time is usually about 10 minutes and may differ with each stove. When fish is done, place it in a colander and press out as much water as possible.


While the bass is cooking, saute` in the olive oil your onions and celery until they are tender. Once done, set aside. In a mixing bowl, combine the mayo, mustard, eggs and sauteed vegetables. If you’re using the seasoning, mix in the Old Bay.

When fish is done cooking and drained of all excess water, mix into the combined ingredients in the mixing bowl. Mix until you have the consistency of crabmeat. Then mix in the Italian breadcrumbs, not all at once, but little by little until the mixture holds its shape for patties for cooking. Be careful not to dump too much into fish mixture as it makes the cakes dry.

With the “crab” fish patties, you can either fry them in virgin olive oil and butter sauce until golden brown, or for the more healthy oriented diners, you can bake them. Baking time will vary by oven, the fish is already cooked, but the eggs aren’t. Bake for about 3-=45 minutes at 350 degrees when they become golden brown.


EATING
These cakes should never be served hot, allow them to cool down for about five minutes. They taste best when warmed. Many people like to accompany the cakes with either cocktail sauce or tartar sauce.
The people I got this recipe from like to have the following with the crab cakes, a Caesar salad, a loaf of warm French bread and some fresh steamed vegetables. If you have any leftovers, the cakes are delicious cold on a bun with tartar sauce. They also taste great “nuked” in the microwave and served on a bun with sliced tomato, lettuce and tartar sauce.


Just a note – we add more Old Bay because we like them a little spicier, I have even used a hint of
Louisianna Hot Sauce. Its all in what suits you. Also, I have made them in a large quantity and then freeze them. This way when I work late, I can just “nuke” them and still have a nice dinner.

They are also great as an appetizer, just make them into the size of “crab” puffs.

E N J O Y !!!

i like to cook a bunch of these off in one batch, then vacum seal and freeze them in meal size packs they are great! now i need to go catch some more bass..... :drool:

I'm going to try this recipe this weekend..yummy!

had cakes and chowdah for dinner, i cooked that, the girlfriend topped it off with a home made apple pie:)