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