Big Al's Striped Bass Fish Cakes

[Birds Nest]

This recipe has been posted numerous times on the old forum. It's nice to finally have a permanent home for it.


Big Al's Striped Bass Fish Cakes

• 2 lbs striped bass fillet
• 2 TBSP mayo
• 1 TBSP dijon mustard
• 2 eggs (or 1 package Egg beaters)
• 2 cups Italian bread crumbs
• 1 cup chopped Vidalia onion
• 1 cup chopped green bell peppers
• 1 cup whole kernel corn
• 2 TBSP virgin olive oil

Al also includes the following, which are optional:
• 1 cup chopped celery
• 1 cup chopped carrots
• 1 TBSP Old Bay seasoning
• Hot red pepper flakes to taste

1. Begin by cutting fish fillets into 4" cubes. Poach or steam until the meat is white and flakes easily (@ 8-10 minutes). Remove fish from heat and strain through a colander, pressing out as much water as possible.

2. In a skillet, saute the olive oil, onions, green pepper, corn, celery and carrots until the onions have caramelized and the veggies are tender. Remove from heat and set aside.

3. In large mixing bowl, combine the mayo, mustard, eggs and the previously sauteed veggies. If you're including the Old Bay and red pepper flakes, add them now, but do so sparingly to suit your taste.

4. Next, add the fish and mix until you have the consistency of crabmeat.

5. Finally, mix in the Italian bread crumbs, adding just enough to hold the mixture together so it may be formed into fish cakes for cooking.

6. Towards this end, use a 1 cup plastic measuring cup, and pack the mixture tightly into it. While holding the cup handle, slap it hard into the palm of your hand, which will release a nicely formed fish cake of just the right size.

7. The fish cakes may now be fried in canola oil, with just enough oil in the frying pan to not quite cover the cakes. Make certain the oil is sizzling hot before adding the fish cakes.

8. Fry to a golden brown, and remember that when you turn them over it'll take less time to fry on the second side than the first.

9. When removing from the frying pan or oven, place the fish cakes on paper toweling and permit to drain and cool. After just 5 minutes of cooling they have a more delicate flavor then when served too hot.

10. Serve with either a hot horseradish cocktail or tartar sauce.

[MoparCharlie]

This is whats happening to my first keeper bass this year.

[Belmarguy]

Sounds awesome, ill be trying it out!

[bunker dunker]

hey belmarguy,
did ya make any trip dates with the helen h yet.

[Belmarguy]

Yeah we are going up on the 11th and 12th of April and then were gonna go up in May for porgies and July 11th and 12th for a limited cod, and then ultra limited Nantucket fluke the next day. Can't wait!!! when are you going. We might be going in August too, we just haven't reserved those days yet.

[bunker dunker]

we are going up on april 6th and 7th for cod.than august 2nd and 3rd.one
day god one day fluke.can't wait.good luck when ya go.

[SHAMROCK EDDIE]

I tried one simular last year and it was excellent I think it was posted by Gimbal Butt, Very good and very easy.

[In Pursuit]

Wow that sounds awesome!

[fishonmike]

Made these boy were they great

[Foul Hook]

Kudos to Big Al. I used ling for the cakes wife said they were great. I think I may try this with different fish. Thanks for posting it!