Fish Cakes

Ingredients:

• 1 lb white fish fillets (crappie, walleye, cod, etc.)

• 1 stick (½ cup) unsalted butter

• 1 clove garlic (smashed)

• 1 sprig fresh thyme (or a pinch of dried)

• ½ cup breadcrumbs or crushed crackers (plus extra for coating)

• 1 egg (lightly beaten)

• 2 tbsp mayonnaise

• 1 tsp Dijon mustard

• 1 tsp Old Bay 

• 2 tbsp fresh parsley, chopped

• 1 green onion, finely sliced

• Salt & pepper to taste

• 2–3 tbsp oil (for frying)

Instructions:

1. Poach the Fish – In a skillet, melt the butter over low heat with the garlic and thyme. Add fish fillets and gently poach for about 6–8 minutes, spooning butter over the top, until the fish is just cooked and flakes easily. Remove fish and let cool slightly. Reserve a tablespoon or two of the butter for later.

2. Flake & Mix – In a bowl, gently flake the fish. Add breadcrumbs, egg, mayo, mustard, seasoning, parsley, and green onion. Stir until mixture holds together (add more breadcrumbs if too wet).

3. Form Patties – Shape into 6 medium or 8 small cakes. Lightly coat in extra breadcrumbs for a crisp finish.

4. Pan-Fry – Heat oil plus the reserved poaching butter in a skillet over medium heat. Fry cakes 3–4 minutes per side until golden brown.

5. Serve – Finish with lemon wedges or a drizzle of the leftover melted butter from poaching.