I hope to be on the ice soon but next week is looking to be in the 50s all week in CT, I like making "P.C.B." fishcakes (perch, crappie, & bluegill) I thought maybe I had typed out a recipe on this site which I learned from the MVtimes but couldn't find it. I did find Spence's recipe
http://www.striped-bass.com/Stripert...ight=fishcakes
The MVtimes had this on their electronic paper version but I am not sure that is the recipe. The one I used was from a local chef but similar;
https://www.mvtimes.com/2013/07/31/f...niverse-16625/
I had made them a number of times and they're great (the amount of dijon mustard might stop my kids from eating them, but my eldest son 7y/o can crush a plate of deviled eggs so maybe not).
One time I had some people over and wanted to do a larger sized cake, bad move. I used either a 1/2 cup or 3/4 cup measuring spoon for the portion size and the middle would not cook (too thick). I was so disappointed. a 1/3 cup or 1/4 cup measuring spoon used to mold the portion size is ideal so the cakes cook through and you won't burn the panko unless the pan is too hot, a little spray of oil helps the mix slide out too. I like that Spence's recipe calls for 1/4 cubed meat, it's time consuming to do but will make a significant difference in the finished fishcakes.
Hybrid Mode
