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Author Notes: So I had these frozen flounder fillets that I thought would not be so great once thawed. My husband was out of town for a conference and I didn't expect him home for supper. Then at three in the afternoon, he called to say he'd be home by six. What's in the freezer? Not much that would 1) thaw 2) get cooked in 3 hours. So out came the flounder. —Nora
- 1/2 pound white fish fillets, thawed if frozen
- 1 egg
- salt and pepper
- other seasonings to taste
- enough panko to give mixture some texture
- 1/2 cup mayo
- 1/2 cup sour cream
- I added one seeded chopped fresh tomato, a little finely diced shallot, a little creamy horseradish, a dash of Worchestorshire sauce. Improvise.
- Pat the fish fillets dry. Put the fillets and egg into a food processor and pulse until it makes a not-quite smooth puree. Scrape out into a mixing bowl. Add salt and pepper. Add panko (or other bread crumbs) until the mixture is thick, but not stiff. Put the bowl in the freezer for 10-20 minutes.
- Combine the sauce ingredients. You can play with this a lot, depending upon taste and available ingredients.
- When the fish mixture is cold enough to form patties, make little cakes out of it.
- Coat the cakes in more panko.
- Heat olive oil and some butter in a skillet large enough to hold the fish cakes. When the oil and butter are hot, put the cakes in it. Cook them 3-5 minutes per side, until crispy and brown.
- Serve with the saucy sauce.
Orange You Glad?
A better, more carrot-y carrot cake
A more carrot-y carrot cake.
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