Classic North Shore Fish Cakes
Recipe from Better Homes and Gardens

You can make the mixture for the fish cakes ahead of time and store it in the refrigerator until dinner the next day.


Classic North Shore Fish Cakes

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Servings: 4 servings
Total Time: 30 mins
Related Categories: Cod Fish, Fish and Seafood
 
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Ingredients
  • 1  pound
    skinless fish fillets such as Lake Superior herring, pike or cod, or orange roughy
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  • 1  small
    onion, cut up
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  • 1 
    beaten egg
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  • 2  tablespoons
    cornstarch
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  • 1/4  teaspoon
    salt
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  • 1/8  teaspoon
    ground nutmeg
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  • 1/3  cup
    evaporated milk
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  • 2  tablespoons
    cooking oil
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  •  
    Lemon or orange slices (optional)
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  •  
    Fresh herbs (optional)
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Directions
1.
Rinse fish; cut into pieces. In a food grinder or a food processor bowl, grind or process the fish and the onion.
2.
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.
3.
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.
4.
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.
Nutrition information
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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