WALLEYE CAKES
Steps:
- Preheat the oven to 400 degrees F.
- Line a baking sheet with parchment paper and place the fish on top. Drizzle the fish evenly with 1 tablespoon olive oil. Mix the paprika, garlic powder, onion powder, 1 teaspoon salt and a few grinds of black pepper in a small bowl. Sprinkle the mixture evenly over each of the fillets. Bake until the fish is opaque and can be easily flaked with a fork, about 10 minutes. Let cool until warm, about 10 minutes.
- Flake the fish (leave the skin on the baking sheet; the meat should easily pull away from it) and transfer to a medium bowl (you should have about 339 grams fish). Add the panko, mayonnaise, capers, dill, chives, lemon zest, celery, 1 teaspoon salt and a few grinds black pepper and mix to combine.
- Form the mixture into tablespoon-sized patties (about 16 grams each). (You should get 20 to 24 patties.) Heat the remaining 3 tablespoons oil in a large skillet over medium-high heat. Working in two batches, fry the patties until golden brown and can easily pull away from the pan, about 2 minutes per side. Transfer to a paper towel-lined plate and repeat with the remaining patties. Dollop with some sour cream, a few sprigs of dill or sliced cornichons on top and secure with a toothpick. Serve immediately.
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Lakmal Priyadarashana
[email protected]I'm allergic to fish, but these walleye cakes look so good that I'm tempted to try them anyway. Maybe I could use a different type of fish.
Obianuju Okoye
[email protected]I'm not sure if I have all of the ingredients for this recipe, but I'm going to try to make it anyway. It looks too good to pass up!
Musa Suleiman
[email protected]I'm definitely going to make these walleye cakes for my next party. They look like they would be a big hit.
Rashed Milon
[email protected]These walleye cakes look amazing! I can't wait to try them.
Thabo Mofokeng
[email protected]I followed the recipe exactly, but my walleye cakes didn't turn out crispy. I'm not sure what I did wrong.
JUNIOR DORVIL
[email protected]These walleye cakes were a bit bland for my taste. I think I would have liked them better if I had added more seasoning to the fish mixture.
Nour H Jalbosh
[email protected]I'm not a big fan of fish, but these walleye cakes were amazing! The fish was so mild and flaky, and the coating was crispy and flavorful. I could definitely see myself making these again.
Nahid Mohammad
[email protected]These cakes were delicious! I used fresh walleye from the lake, and they were so flaky and flavorful. The coating was crispy and golden brown. I served them with tartar sauce and lemon wedges, and they were perfect.
Biruk Yhun
[email protected]I've made these walleye cakes several times now, and they're always a crowd-pleaser. They're easy to make, and they always turn out perfectly.
Merga Lamesa
[email protected]These walleye cakes were a hit with my family! The fish was flaky and flavorful, and the crispy coating was perfect. I served them with tartar sauce and lemon wedges, and everyone loved them.