Classic North Shore Fish Cakes Recipe
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You can make the mixture for the fish cakes ahead of time and store it in the refrigerator until dinner the next day.
Ingredients
- 1 pound skinless fish fillets such as Lake Superior herring, pike or cod, or orange roughy
- 1 small onion, cut up
- 1 beaten egg
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/3 cup evaporated milk
- 2 tablespoons cooking oil
- Lemon or orange slices (optional)
- Fresh herbs (optional)
- Rinse fish; cut into pieces. In a food grinder or a food processor bowl, grind or process the fish and the onion.
- In medium mixing bowl, combine fish, egg, cornstarch, salt, nutmeg, milk, and melted butter. If you like, cover and store in the refrigerator several hours or overnight, or use immediately.
- In a large skillet, heat the cooking oil over medium heat. For each fish cake, use a large spoon to drop about 1/3 to 1/2 cup mixture into skillet, forming it into patties and flattening slightly.
- Cook fish cakes 5 to 6 minutes or until golden, turning once. Reduce temperature as necessary to prevent over-browning. Remove; drain on paper towels. If you like, garnish with citrus slices and herb sprigs. Makes 4 servings.
- Calories 356, Total Fat 26 g, Cholesterol 142 mg, Sodium 332 mg, Carbohydrate 7 g.
- Percent Daily Values are based on a 2,000 calorie diet
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