Quote:
Originally posted by fishweewee
Good call on the capers Eben, that's something I would have overlooked. Gonna give it a shot tonight on some cod filets.
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I love capers.. I call then french dingleberries
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
oh, and a sprig of parsely as a garnish