Fried Fish Cakes

Ingredients

• 12 medium fish filets (crappie, redfish, or speckled trout)
• 3 cups of water
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard   
• 1 cap full liquid crab boil
• 2 teaspoons old bay seasoning
• 1 egg  
• 1 tablespoon plain bread crumbs
• 1 cup panko bread crumbs
• 2 cups vegetable oil

Preparation

1. Par boil fish filets in water and crab boil for 3 minutes.
2. Remove the fish from the water, pat dry with paper towels, and allow to cool to room temperature.
3. Using two forks, shred the fish fillets into manageable lumps.
4. Combine fish, mayonnaise, mustard, egg, plain bread crumbs, and seasoning.
5. Form patties using a handful of fish mixture.
6. Layer the panko bread crumbs in a shallow dish.
7. Coat each fish cake by gently patting them into the panko crumbs.
8. Refrigerate the cakes for 20 minutes so that they come together.
9. Heat vegetable oil to 350 degrees in cast iron skillet
10. Cook each cake until golden brown.

Chef’s Notes:

Crab, shrimp, or crawfish can be substituted for the fish. 

These cakes make excellent sandwiches.