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Post by brian on Mar 2, 2009 17:08:04 GMT -5
Like a Maryland style Crabcake.
1 lb. Perch fillets, skinless and boneless
In medium sauce pot add perch and enough water to cover them. Bring to a boil. Drain and cool under running water. Drain again, crumble fillets with fingers into a medium size mixing bowl. Then add the following ingredients.
1 T. minced sweet onion 2 t. fresh lemon juice 1/2 t. Old Bay seasoning 1/2 t. Franks Hot Sauce 1/2 t. Worcestershire Sauce 1 t. chopped parsley (rounded) 2 eggs 1/4 t. salt 2 T. Mayonaisse 1 & 1/2 slice white bread, crumbled between fingers.
Mix all ingredients until moist. Heat a griddle or skillet to medium low heat. Add 1 t. oil and 1 t. butter to pan. Drop fish mixture by 1/2 cups onto pan. Press lightly into a round cake. Cook both sides.
Makes a nice sandwich on toast with cheese, lettuce and tartar sauce.
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Post by schodackbassman on Mar 5, 2009 11:26:30 GMT -5
That's a keeper, sounds delicious!
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Post by tomson75 on May 26, 2009 21:06:16 GMT -5
I'll be trying that this summer. Sounds amazing.
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Post by surprise on May 27, 2009 6:41:22 GMT -5
Good one Brian, Suggestion, Finely chop the bread in a Cusinart and it will dissolve in the Mayonnayse but hold the cake together. The pieces of fish will be more prominent . Gott'a go fish some perch! Thank's
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Post by hit-n-spit (jim s) on Jun 14, 2009 20:56:26 GMT -5
OH DAMN. Now that sounds god.....jim s
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Post by Petesdraggon on Jan 25, 2010 18:50:18 GMT -5
the wife and i just tried your recipe. all i got to say is wow! its a keeper. thanks for sharing.
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Post by Kamel on Jan 26, 2010 8:32:37 GMT -5
I think Sunday I'm gonna try and jig up some perch to give this a try. Sounds delicious!
Thanks for sharing it with us.
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Post by jusfishin(Scott) on Jan 27, 2010 17:41:57 GMT -5
I'm all over it, that sounds great......thanks for the post......
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