By: Joanna LaBounty
Ingredients
1 lb baked fish (brook trout, salmon, etc.)
1/2 cup Panko breadcrumbs
2 eggs, lightly whisked
1-2 tsp. Hooked Blend seasoning
Oil for frying
Directions
Pre-bake your fresh catch in a 350-degree oven for about 15-25 minutes depending on the size of the fish. Remove skin and bones and save about 1 pound of the flaked fish.
In a large bowl add flaked fish, panko, lightly whisked eggs, and Hooked seasoning blend.
Mix gently with hands to combine but try not to overwork the fish. Scoop out about 1/4 of the mix and form into a patty. Repeat until all cakes are formed.
Heat oil in a large skillet over medium heat. Place fish cakes in skillet and cook until golden brown, about 5 minutes per side, turning gently.
Optional Sauce
Lemon & Herb Tartar Sauce: Mix equal parts mayonnaise and sour cream. Add fresh-chopped dill, chives, juice and zest of 1 lemon, and a pinch of turmeric. Salt and pepper to taste.
