Fish RecipesRecipesSeafood Recipes

South Western Style Fish Cakes

fish cakes

When Corky and I fish, the catch is usually pretty large, that said, we never let anything go to waste.
For instance a grouper has a lot of hidden cuts, we call them auxiliary products; cheeks, chins, thrills, we even scrape down the back bone which comes off like a fish paste. All these added together have the makings of great fish cakes. Here we have added roasted sweet corn and chipotle aioli for a southwest slant. It really is delicious and uses every part of the fish so nothing goes to wast.

South Western Style Fish Cakes

Ingredients

Chipotle Pepper Aioli

  • 1 Chipotle pepper in Adobo Sauce *
  • 1 cup light mayo

Fish Cakes

  • 1-pound of fish auxiliary pieces
  • ½ cup chopped green onions
  • ¼ tsp. sea salt
  • ½ tsp. black pepper
  • 1 tsp. paprika
  • ¾ cup breadcrumbs
  • 1 cup roasted sweet corn kernels *
  • 1 Egg (whisked)
  • Canola oil for pan frying

* This is available in small cans in your supermarkets Mexican section. Chipotle Peppers in Adobo Sauce. You can actually buy a ready to go mayo version from Boars Head but the from scratch version is, lighter, better and cheaper. Also great on a sandwich!

* I recommend using fresh sweet corn, just spray it with cooking spray and roast at 350 F for 20-30 minutes in the oven. Cool and slice off the kernels.

Directions

Chipotle Pepper Aioli

  1. Combine fully in a blender, refrigerate until ready to serve.

Fish Cakes

  1. Gently mix the first 8 ingredients until evenly combined.
  2. Using about a cupful at a time form round balls. Place in a plate in the refrigerator to firm up.
  3. Before cooking gently flatten each cake until they are about an inch thick.
  4. Pan fry in a non stick pan over medium heat turning once.
  5. Serve the cakes with chipotle aioli and lime wedges, enjoy!

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Maggie Rosaine
Born in New Zealand, Maggie Rosaine has always enjoyed coming up with cool recipes for the fresh fish and wild game that her family managed to catch. ...