North Carolina Sea Grant
Mariner's Menu

Mariner's Menu

October 22, 2020 | Vanda Lewis

another fresh seafood idea

Poach fish in lightly salted water. Remove from pan and flake.

Melt butter in medium saucepan over medium heat. Sauté onion and celery until tender. In a bowl, add sautéed onion, celery, Teriyaki sauce, parsley, 1 cup crumbs, egg, salt, pepper, cayenne and ginger. Blend well. Stir in milk. Gently fold in flaked fish. Form into 8 cakes and roll lightly in bread crumbs.

In a skillet, heat oil to 350° F. Fry cakes until brown, about 3-4 minutes. Turn and cook another 3-4 minutes or until done. Drain on paper towels.

Contributed by Joyce Taylor

MM2

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