Teriyaki-Ginger Fish Cakes

Recipe

• 2 cups flaked fish
• 3 tablespoons butter
• ½ cup chopped onion
• ½ cup chopped celery
• 2 tablespoons Teriyaki sauce
• 1 tablespoon dried parsley
• 1 cup panko bread crumbs
• 1 egg, beaten
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon dried ginger
• ¼ cup milk
• ⅛ teaspoon cayenne
• ½ cup panko bread crumbs for coating
• oil for frying

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

Melt butter in a 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 6 to 8 cakes and dredge lightly in bread crumbs.

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

Contributed by Joyce Taylor MM2

DID YOU KNOW?

Fish are Chordates, and belong to the class of animals called Actinopterygii, which means ray-finned bony fish.  There are well over 27,000 different species of ray-finned fish on the planet!

Erika Young, Coastal and Marine Education Specialist