HOWARD’S FISH CAKES
1. 5 CUPS OF COURSE GROUND RAW FISH(I USE A FOOD PROCESSOR)
2. 1 LG CHOPPED SWEET ONION.
3. 1 LG CHOPPED RED OR GREEN BELL PEPPER.
4. 4 STALKS OF CELERY CHOPPED.
5. 1 CUP TO FULL CONTAINER OF ITALIAN BREAD CRUMBS(CONSISTENCY)
6. 3/4 TO 1 CUP OF MAYONNAISE.
7. 2 OR 3 LARGE EGGS.
8. 1 HEAPING TBS OF SPICY BROWN MUSTARD.
9. 1 HEAPING TBS OF OLD BAY SEASONING.
10. 1 HEAPING TBS OF CAJUN SEASONING.
11. 1 HEAPING TBS OF GARLIC POWDER.
12. 1 ½ TBS OF WORSTERSHIRE SAUCE.
13. 1 TBS OF BLACK PEPPER.
14. SPRINKLE DRIED CHOPPED ONION OVER MIX(OPTIONAL)
COMBINE ALL ABOVE INGREDIENTS AND MIX WELL. THE CONSISTENCY IS WHEN THE MIXED INGREDIENTS WILL HANG ON TO A BIG MIXING SPOON AND NOT FALL OFF, IF IT FALLS OFF SPOON, ADD MORE BREAD CRUMBS UNTIL IT DOES. MAKE INTO PATTIES AND DEEP FRY IN VEGGIE OIL UNTIL GOLDEN BROWN(I USE A METAL ICE CREAM SCOOPER TO SCOOP THE FINISHED MIXED INGREDIENTS AND PLACE THEM ON A OILED COOKIE SHEET AND THEN I FLATTEN THEM A LITTLE TO MAKE UNIFORM PATTIES WITH A METAL SPATULA. MAKE SURE YOU KEEP THE SCOOPER AND SPATULA WELL OILED). IF YOU ARE GOING TO EAT THEM RITE AFTER THIS PROCESS LET THEM IN THE OIL LONGER OR YOU HAVE TO BAKE THEM IN THE OVEN AT 350* FOR 15MIN AND FLIP THEM OVER HALF WAY THRU. THIS RECIPE MAKES ABOUT 70-90 FISHCAKES.
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LIFE DOESN'T GET ANY BETTER THAN A STRINGER OF EATER WALLEYES AND GREAT FRIENDS. L/M NAFC, L/M NAHC, L/M B.A.S.S. LARKSVILLE, PA