Description
Impress your fishing buddies with this ultimate white bass fish cake recipe. Tender fish, and flavorful produce come together to create a delicious bite. With countless ways to make it your own, try this recipe next time you catch a limit. You won’t be disappointed.
Ingredients
Scale
For the Fish Cakes:
- Whole Milk for Poaching
- 1 pound boneless white bass filets
- 1 cup panko bread crumbs
- 2 eggs
- 1 seedless jalapeno (finely chopped)
- Optional 1/4 Cup Corn, and Chopped Red Bell Pepper
- 1/4 cup red onion (finely chopped)
- 1 Tablespoon Chopped Cilantro
- 2 Tablespoons Mayonnaise
- 1 Tablespoon Lime Juice
- 1 Teaspoon Paprika
- 1 Teaspoon Chili Powder
- 1 Teaspoon Garlic Powder
- Salt and Pepper to taste
- A few Tablespoons Oil for Shallow Frying
For the Cilantro Lime Crema:
- 1/4 Cup Sour Cream
- 1 Tablespoon Lime Juice
- 1 Tablespoon finely Chopped Cilantro
- 1 Teaspoon Tajin
Instructions
For the Fish Cakes
- In a Sauce Pan, bring enough whole milk to cover fish to a gentle simmer. Add fish, and simmer for 4-6 minutes until meat is cooked through and flakes apart.
- Combine all ingredients in a mixing bowl, and stir, breaking up the fish, until all ingredients are well mixed.
- Using a 1/4 or 1/2 measuring cup, scoop out mixture and flatten into cakes on parchment lined baking sheet.
- In a large skillet, heat oil over medium heat.
- Without overcrowding (you may need to cook more than one batch), carefully add the fish cakes in, and cook for 2-3 minutes per side until golden brown.
- Remove from pan and serve with the cilantro lime crema.
For the Cilantro Lime Crema:
- Add all ingredients to a small bowl, and stir until combined. For a thinner crema, you can add a teaspoon of water at a time until desired consistency is reached.
Notes
Try adding other produce options, and explore spicing up your poaching liquid with aromatics etc. Let me know if you find a combination you think is the best!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Fish
- Cuisine: American