{"id":850,"date":"2022-02-27T15:02:35","date_gmt":"2022-02-27T15:02:35","guid":{"rendered":"https:\/\/prisedujour.com\/?p=850"},"modified":"2022-08-25T23:49:45","modified_gmt":"2022-08-25T23:49:45","slug":"amazing-crunchy-walleye-fish-cakes","status":"publish","type":"post","link":"https:\/\/prisedujour.com\/fr\/2022\/02\/27\/amazing-crunchy-walleye-fish-cakes\/","title":{"rendered":"Incroyables galettes de dor\u00e9 croustillantes (fish cakes)"},"content":{"rendered":"\n

Fish cakes are simply a classic! Crunchy outside, soft inside, and lightly greasy, it’s heaven! Try my tartare sauce, you won’t regret it.<\/p>\n\n\n\n

This is one of my favorite way to eat my catch of the day! I can cook the potatoes the day before and quickly cook the fish cakes when I get home. However, the best thing about this recipe is that I can save some of my old fillets.<\/p>\n\n\n\n

Every fisherman is culpable of this: Oh I’ll freeze those fillets and I’ll eat them later. You go to your freezer to find a pile of old fish that has been in your freezer for 4-6 months!<\/p>\n\n\n\n

Try this recipe to save those fillets. You will be happily surprised!<\/p>\n\n\n

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Amazing Walleye Fish cakes<\/h2>Cuisine: British<\/mark><\/span>Difficulty: Easy<\/mark><\/span><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

30<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

15<\/p>minutes<\/span><\/div>

<\/span>Total time<\/span>

45<\/p>minutes<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • Fish cake<\/strong><\/li>
  • <\/span>

    1 lb of skinless walleye fillets (or any white fleshed fish), fresh or cooked leftovers<\/span><\/p><\/li>

  • <\/span>

    Salt and pepper to taste<\/span><\/p><\/li>

  • <\/span>

    1 tbsp of butter<\/span><\/p><\/li>

  • <\/span>

    3 medium potatoes (about 2 cups), peeled, cubed, boiled and mashed<\/span><\/p><\/li>

  • <\/span>

    2 green onions, thinly sliced<\/span><\/p><\/li>

  • <\/span>

    1\/4 tsp of cayenne pepper (or to taste)<\/span><\/p><\/li>

  • <\/span>

    1\/4 tsp of liquid smoke (optional, but strongly recommended!)<\/span><\/p><\/li>

  • <\/span>

    1 tsp of salt<\/span><\/p><\/li>

  • <\/span>

    1\/2 tsp of paprika<\/span><\/p><\/li>

  • <\/span>

    1 large egg<\/span><\/p><\/li>

  • <\/span>

    2 cups of panko breadcrumbs (or regular breadcrumbs)<\/span><\/p><\/li>

  • <\/span>

    Vegetable oil for frying<\/span><\/p><\/li>

  • Tartare sauce (optional)<\/strong><\/li>
  • <\/span>

    1\/4 cup of mayonnaise<\/span><\/p><\/li>

  • <\/span>

    1\/4 cup of sour cream (or mayonnaise)<\/span><\/p><\/li>

  • <\/span>

    1 dill pickle, finely chopped<\/span><\/p><\/li>

  • <\/span>

    2 tsp of fresh dill, finely chopped (or 1\/2 tsp of dried dill)<\/span><\/p><\/li>

  • <\/span>

    1 tbsp of lemon juice<\/span><\/p><\/li>

  • <\/span>

    1\/4 tsp of garlic powder<\/span><\/p><\/li>

  • <\/span>

    1\/2 medium onion, finely chopped<\/span><\/p><\/li>

  • <\/span>

    Salt to taste<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • If using cooked leftover cooked fish, skip this step.
      <\/em>Heat a large skillet under medium heat. Sprinkle salt and pepper on the fish fillets. When the skillet is hot, melt the butter and add the fish. Cook the fish 3 minutes per sides, or until fully cooked. Remove the fish from the skillet.<\/li>
    • Roughly chop the fish. In a large bowl, mix the cooked fish, the mashed potatoes, the green onions, the cayenne, the liquid smoke, the salt, the paprika and the egg.<\/li>
    • Form the fish cakes by forming palm size patties with the mix done in step 2. Place the panko on a large plate. Place each patty in the panko, cover with panko and gently press the panko on the patties. <\/li>
    • Fill a deep skillet with 1 cm (1\/2″) of vegetable oil and heat to under medium-high heat. Cook the fish cakes in the oil until golden brown, 2-3 minutes per sides. Remove the fish cakes from the oil and place them onto a paper towel.<\/li>
    • The fish cakes are done! Serve with the tartare sauce (mix all the tartare sauce ingredients) or your favorite sauce.<\/li>
    • To freeze for later use<\/strong><\/li>
    • Cook the patties (up to step 4), and freeze the patties on a baking sheet for 24 hours (don’t overlap the patties), then place in a plastic bag. They can be kept in the freezer for up to 3 months, or until you dare! To cook, fry the fish cakes directly from the freezer. The hot oil will thaw the fish cakes and you will have an extra crunchy outside.<\/li><\/ul><\/div>

      Recipe Video<\/h3><\/div>
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      <\/div>SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:<\/h3>\n\t\t\t\t\t
      • The walleye fillets can be replaced with any grocery bought white-fleshed fish fillets, such as halibut, tilapia, turbot, etc.<\/li>
      • The walleye fillets can be replaced with any caught white-fleshed fish fillets, such as bass, pike, burbot, crappie, whitefish, perch, etc.<\/li><\/ul>\n\t\t\t\t<\/div>