Recipe: Scott’s Freezer Fish Cakes

Many of us rely on the contents of our freezers, carefully packed in vacuum-sealed bags, to get through the off-season. Distant memories from successful fishing trips are sealed up in airtight bags and provide inspiration for the days to come. With the 2017 season knocking on our doorsteps, it’s time to polish off the old inventory and make room for the new!

Over time, frozen fish will develop a strong “fishy” smell and flavor, and its texture will also deteriorate, leaving it soft and mushy. Because of this, I usually try to make dishes that are spicy or incorporate bold flavors to help compensate for the lackluster flavor of frozen fish.

So, go ahead, dig through your freezer and make sure nothing goes to waste. Here is a recipe for those last few frozen fillets you’ve been avoiding all winter.

This recipe was submitted by OTW reader Scott T. Crain. I’m friends with Scott on Facebook, and I am often dazzled and made hungry by the culinary creations he features in his posts. Scott is a chef at the Point Judith Country Club, and he is a true master of cooking all things seafood.

Ingredients

1 pound thawed fish

1 Vidalia onion, finely diced

2 stalks celery, finely diced

2 tablespoons unsalted butter

2 large russet potatoes

Olive oil and kosher salt

1 large egg

1/4 cup heavy cream

1/4 cup Hellmann’s mayonnaise

1 teaspoon garlic powder

1/4 teaspoon white pepper

1/2 teaspoon dry mustard

1 cup flour (for dusting cakes)

1 cup panko crumbs (for coating cakes)

Vegetable oil for frying

Instructions

Rub potatoes with olive oil and salt. Bake in 350-degree oven until fork tender. Scoop potato flesh into bowl and discard the skins.

In the meantime, lightly poach fish in water (seasoned stock is even better). Drain thoroughly and add fish to potatoes. Cook celery and onion in butter over medium heat for 3 to 4 minutes, and add to fish/potato mixture. Add remaining ingredients and mix gently, adding a bit of flour if it seems too moist. Form into desired-size cakes and refrigerate for at least one hour. Dust with flour, roll in egg wash, and coat with panko crumbs. Shallow- or deep-fry in 350-degree vegetable oil until both sides are golden brown.

Serve with tartar sauce, or even better, béchamel sauce. Don’t forget Boston baked beans!

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Source: https://onthewater.com/recipe-scotts-freezer-fish-cakes

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