Capt. Rick's Striper Cakes

[Capt. Bill]

I won't put up a recipe until I actually try it. I wipped up a batch of these last night for our New Years Eve dinner and they were Out Of This World.....Yum Yum

Capt. Ricks Striper Cakes

Make 9-10 cakes

2 lbs Striped Bass Fillets
2 Heaping TBS of Mayonnaise
2 TBS Dijon Mustard
2 tsp Old Bay Seasoning
2 Eggs
1 Cup Coarsely Chopped Onions
1 Cup Coarsely Chopped Green Pepper
1 Cup Chopped Celery
2 Cups Italian Bread Crumbs
2 TBS Hot Red Pepper Flakes (more or less to taste)
2 Cloves of Garlic Chopped fine

Remove all of the dark meat from the fish and cut into ½” square cubes.

Mix all ingredients in large mixing bowl and form into paddies 1 inch thick.

Place Olive Oil in large skillet and heat over medium heat. Place paddies in and cook 4 minutes per side or until golden brown.

[seabob4]

They sound yummy!!  And I certainly hope you used Hellman's mayo...

[T Race]

Bill,

          That sounds pretty darn yummy.  I think I will try it with the last 2-3 pounds of the white sea bass I caught a couple months ago.  Thanks for posting, I will give you some feed back on your recipe.

Cheers, T.

[gran398]

Great recipe! And Happy New Year as well! Also great starting the new year with a new chef in the kitchen

Keep posting!

Your recipe looks great. Like the dijon, Old Bay, egg, cayenne, and garlic.

One question...does the fish need to be poached before making the cakes?

 Thanks

[Capt. Bill]

Gran,

No the fish went into the mixture raw.  The only change I'm going to make the next time is cutting the veggies a little finer. The first mate complained about the onions.

We had the left overs last night and they were just as good. I also used an Sweet Asian Dipping Sauce (couldn't tell you the name cause it's written in Japanese) but it's the one they usally use with eel.  Added the perfect offset to the red pepper.

T,

Definitely let me know how it works out with the White Bass. I was wondering if it would work with something other than striper....

Seabob,

Nothing but, my family won't eat anything but Hellman's

[seabob4]

Gran,

No the fish went into the mixture raw.  The only change I'm going to make the next time is cutting the veggies a little finer. The first mate complained about the onions.

We had the left overs last night and they were just as good. I also used an Sweet Asian Dipping Sauce (couldn't tell you the name cause it's written in Japanese) but it's the one they usally use with eel.  Added the perfect offset to the red pepper.

T,

Definitely let me know how it works out with the White Bass. I was wondering if it would work with something other than striper....

Seabob,

Nothing but, my family won't eat anything but Hellman's

Ditto!  And although we LOVE onions (I could eat them on Ice Cream!), I agree that a finer chop would incorporate them into the ingredient mixture better, to the point where you get the benefits of the onion flavor without it being the "star" of the show...