Striper cakes

Striper cakes

Attachment 7990

I just tried that voyager awesome thanks!
Here is another one I use found on the internet -




Striper Cakes

3 eggs beaten
1 can Campbell’s Cream of Celery soup
1/2 cup fresh Italian parsley chopped
1 tablespoon dry mustard powder
1 tablespoon spicy brown mustard
1 large sweet onion diced small
2 habanero peppers diced small (optional)
Salt, pepper, sugar to taste
1 large splash Worcestershire sauce
4 tablespoons Old Bay
1 large splash hot sauce (We like Goya)
2 cans College Inn Vegetable Broth
Minimum 2 pounds striper fillet more is OK. Every tiny speck of red meat carefully removed
leaving a few long tenderloin like pieces of fish. Cut fish into 4" to 6" lengths
About 6 slices of white bread (dinner rolls are even better) ground to fine crumbs in a food
processer.
About 1 cup +/- of Progresso Italian bread crumbs (possibly more as needed to tighten it up)
Panko bread crumbs
Good Olive oil for sautéing.

In a high sided fry pan gently poach the fish in College Inn Vegetable broth and Old bay
seasoning. Set aside to cool.
Sauté the onion & pepper in olive oil until dark and caramelized set aside to cool.
In a bowl whisk the eggs, celery soup, parsley, dry mustard, spicy brown mustard & seasoning.
Mix in the poached cooled striper (shredding well) & cooled pepper & onion mixture.
Form into a 1" thick cake, press your thumb into the center to make a donut like shape (helps it
cook more evenly)
Press cake into panko crumbs on both sides.
Sauté in olive oil in a hot pan until golden brown on both sides

Fry up a small bit to test the seasoning, add salt and pepper if necessary

It is a good idea to pre-make the basic fish cakes and let them firm up in the fridge for about an hour before pressing them into the Panko crumbs and cooking them.

Serve with tartar, or cocktail sauce and hot sauce

Thanks for sharing will have to try that this year.
Looks like it will work for bluefish as well.

I will have to put them on the list for tomorrow's cookout.:thumbsup:

Awesome recipes!

Another one from the net -


Bass Cakes

INGREDIENTS

Striper meat (2 lb)
Eggs (2)
Fresh Green & Red peeper (1/2 each chopped fine)
Red onion (1 fresh onion chopped fine)
celery ( 1/2 stalk chopped very fine
Salt (1/4 T-spoon
Mayonnaise(2 Tble-Spoons)
Di-John Mustard (1 T-Spoons)
Parsley Flakes(1 T-Spoon)
Old Bay (1 T-Spoon)
4 slices of white bread (crust removed)
Worcestershire Sauce 1/2 Tea Spoon)
Red-Hot/Tabasco (2 T-spoons)
Hot pepper flake (1 Tbl spoon)
Melted Unsalted butter (1/2 cup)
Clam juice (2 Tbl-spoons)
Fresh Lemon juice (1-1/2 T-spoons)
Sherry (1/2 cup)
Corn Flakes about 3 cups

Lighly steam the bass meat and pick a part only the whites peices. Pull a apart into Lump crabmeat like peices and put a side.

Soften the red/green peppers, onions & celery in the unsalted butter

Add and whisk together all the other ingredients except the corn flakes, then gently fold in bass meat. Chill covered for 2 hours.

Pulse the cornflakes in a food processor until coarsely ground and put in a
shallow dish.

Form one heaping teaspoon of bass mixture into a 3 inch-diameter x 1" thick cakes(mixture will be very moist), then gently dredge in the cornflakes just before frying in Olive oil until golden brown on each side 4 to 6 minutes. Make
more bass cakes in same manner, transferring them to frying pan or buttered baking sheets.

Deep fried or broil depending on your choice and taste


If Baking, Chill covered for at least 1 hour. (Unbaked bass cakes can chill up to 4
hours.)

Preheat oven to 400°F. Bake the bass cakes in batches in middle of oven until crisp and golden, about 8-10 minutes. Transfer with a spatula to a platter.

Tip if you have a convection oven like I do, convection bake these cakes on 350.

Thanks for the recipe 7dp. Side note you can substitute other white meat fish for those cakes. Like sea bass, equally delicious!