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.
Ingredients
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1 poundskinless fish fillets such as Lake Superior herring, pike or cod, or orange roughysee savings
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1 smallonion, cut upsee savings
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1beaten eggsee savings
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2 tablespoonscornstarchsee savings
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1/4 teaspoonsaltsee savings
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1/8 teaspoonground nutmegsee savings
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1/3 cupevaporated milksee savings
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2 tablespoonscooking oilsee savings
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Lemon or orange slices (optional)see savings
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Fresh herbs (optional)see savings
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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
Per serving: 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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