Fish cakes

C.J. went on a fishing trip and came back with a 25-pound Wahoo. I cooked up a huge portion of it, and we ate some of it one night as fillets. Dreading five more days of fish fillets, I found this recipe for the cooked fish leftovers. It was delicious!! Since the fish was already cooked it was not such a hard process - just mix and fry in the pan.


4 to 5 med. size (or 2 lbs. raw meat) fresh trout
1/4 c. diced onion
1/2 c. salad dressing
2 eggs
1 tbsp. parsley flakes
1 tbsp. lemon juice
1 tbsp. Seafood seasoning
2 tbsp. Worcestershire sauce
2 tsp. Season salt
1 c. bread crumbs
2 c. Italian bread crumbs

Pan fry trout for 6 minutes each side or until flakes easily with a fork. Remove from heat, cool. Remove skin and de-bone. Add remaining ingredients except Italian bread crumbs. Mix well. Shape into 3 inch round patties. Roll in Italian bread crumbs.

Fish cakes can be baked in 350 degree oven for 25 minutes or pan fried until golden brown. Fish cakes can be frozen (unbaked or fried) for 6 months.

Makes 12 fish cakes.

I used Wahoo instead of trout, obviously. And cajun seasoning instead of seafood seasoning. And I used Italian bread crumbs inside and for the outside coating (although didn't need a whole two cups for outside coating). And I fried them in a little oil.