Mariner’s Menu

Enjoy summertime with these recipes for fresh local seafood.

Choice Fish Cakes 
contributed by Joyce Taylor

• 2 cups of flaked fish
• 4 tablespoons of butter
• ½ cupof chopped onion
• ½ cup of chopped celery
• 2 tablespoons of chopped fresh parsley
• 1 cup of soft bread crumbs
• 1 egg, beaten
• 1 teaspoon of salt
• ½ teaspoon of freshly ground black pepper
• ¼ teaspoon of ground ginger
• ¼ cup of milk
• cracker crumbs
• vegetable oil for frying

Melt the butter in a medium saucepan over medium heat. Sauté the onion and celery until tender. Remove saucepan from heat. Add parsley, bread crumbs, egg, salt, pepper, and ginger. Blend well. Stir in the milk. Gently fold in the flaked fish. Form into six to eight cakes and roll lightly in cracker crumbs.

Fry it in hot oil, 375° F, until it is brown on one side, about 5 minutes. Turn and repeat on the other side. Drain on paper towels.

Easy Shrimp Rolls
contributed by Vanda Lewis

• 1 pound of shrimp, peeled and deveined
• 1 teaspoon of black peppercorns
• 1 ¼ teaspoon of sea salt, divided
• ¼ cup of mayonnaise
• 1 tablespoon of sour cream
• 1 tablespoon of finely chopped sweet onion
• ¼ cup of finely chopped celery
• 1 teaspoon of minced parsley
• 2 teaspoons of lemon juice
• ½ teaspoon of lemon zest
• ¼ teaspoon of white pepper
• 4 hot dog rolls, top-sliced, toasted

To cook the shrimp, fill a large pot three-quarters full of water. Add 1 teaspoon of salt and black peppercorns. Bring the water to a boil. Add shrimp, and cook the shrimp for about 2 minutes or until the shrimp reach 145° F for a minimum of 15 seconds. Be careful not to overcook. Remove the shrimp with a slotted spoon to a bowl, and allow it to cool.

In a medium bowl, combine the mayonnaise, sour cream, onion, celery, parsley, lemon juice, zest, and ¼ teaspoon salt and pepper. Chop the shrimp. Add the shrimp to the mayonnaise mixture and combine. Divide the shrimp mixture between the buns. Serve with chips, if desired.

For hundreds more free seafood recipes, visit MarinersMenu.org.  

FROM THE SUMMER 2025 ISSUE