fish patties
(2 ratings)
After tasting this recipe, you'll think twice about discarding rough fish. Fish patties make and excellent sandwich and the grinding eliminates all taste and feel of "Y" bones, commonly found in rough fish. Reprinted with permission, Wisconsin DNR Stock photo
(2 ratings)
yield
4 / 6
prep time
15 Min
cook time
20 Min
method
Pan Fry
Ingredients For fish patties
- TO EACH 2 LBS OF GROUND FISH, ADD
-
1 csoda cracker crumbs, salted
-
1 tsppepper
-
2eggs
-
1/2 tspthyne (optional)
-
1 smonion, diced
How To Make fish patties
-
1Clean, skin and fillet fish. Those with "Y" bones run through medium coarse food grinder twice.
-
2Add ingredients. Make into patties and fry crisp. Can also be placed in a loaf pan, covered with tomato sauce and baked at 350 F until done.
-
3Tips: Sucker fish flesh has a tendency to become more solid than canned fish when formed into patties. To solve this problem, add a tablespoon or two of solid vegetable shortening(at room temperature, and a 1/4 cup cream style corn to each poubnd of fish hamburger. The corn should be ground with the fillets, and the shortening added to the fish after it is ground. The corn gives the patties a taste not unlike fried oysters.
-
4You will find sucker (or mullet) flesh to be white, sweet, and very tasty as well as inexpensive compared to ocean fish.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT