Rockfish Cakes & Fried Pickles

April 20, 2015

Fish Cakes

Fish cakes are always fun to eat. That's why learning

how to make them is a must have skill for people

who love to cook and eat fish. Plus, this recipe teaches

you what it takes to create a fish cake. And, here's the

great thing, you can use almost any fish to make fish

cakes. Then, come up with a multitude of variations.

In this recipe I'm using California rockfish.

 

In So Cal, catching rockfish is pure fishing fun. That's

because once you find an active hole, it can be non-

stop action the whole day. That's what my fishing buddy

Gabe and I finally have figured  out. Now, we usually

come home with our bags filled with the intended targets,

California rockfish.

 

Our preparation is always the same. In our kayaks we

bring rods and reels, frozen squid, and a small fish-bag

filled with ice to keep our catch fresh. Before the trip, we

make sure our fish finders and chart mapping is working.

Since, without electronics, it can be a long day.

Our main challenge comes with the hunt for hungry

rockfish. We start by searching every rock pile we find.

While we're not soaking a line, we're constantly bantering.

Then, we stumble on an active feeding site. That's when

the real fun begins. It's a total blast...

 

Rockfish are one of the most tasty fish families there are.

Here's the best thing about them, they're versatile when it

comes to cooking. That's why this week's recipe is fish

cakes made from rockfish.

 

Rockfish Fish Cakes (make 4-6 cakes)

1 pound rockfish fillets

1 jalapeno, fine dice

1 red bell pepper, medium dice

1 onion, medium dice

1 lemon (juiced)

½ cup of dried bread crumbs

3 cups of favorite potato chips, crushed

2 eggs, beaten

2 tablespoons mayonnaise

3 tablespoons fresh parsley

2-3 tablespoons vegetable oil for sautéing

 

Making Rockfish Fish Cakes 

1. Preheat the broiler for 20 minutes. Now, season the

rockfish fillets with salt and pepper, then brush them

with olive oil.

 

2. Partially cook the rockfish fillets, under the broiler, for

no longer than 4 minutes. Remove and allow to cool.

Then, shred the fillets with a fork and refrigerator until

needed.
 

3. Saute the onions, red bell pepper, and jalapeno for

5 minutes. Don't forget to season with salt and pepper.

Finally, allow vegetables to cool before using.

 

4. In a large mixing bowl, add the eggs, mayonnaise,

bread crumbs, lemon juice, chopped parsley, sauteed

vegetables, shredded rockfish. Mix thoroughly and

refrigerator for 1 hour.

 

5. Prepare a workstation for frying the rockfish cakes. 

First create the egg wash by beating one egg with

2 tablespoons water. Set in a separate bowl.

 

6. Put 3 cups of potato chips into a plastic bag, then crush

the chips until they are the size of dried oat meal flakes.

Set crushed chips in a shallow pan.

 

7. Start by preheating 3 tablespoons of olive oil in a large

frying pan.

 

8. Remove the rockfish cake mix from the refrigerator and

moisten your hands. Use your hands to form a “fat hamburger”

from the rockfish cake mixture. The rockfish cake should be

able to hold its shape. If not, the fish cake mixture is too

loose. Remedy this by adding a bit more dried bread crumbs.

 

9. Now place the rockfish cake first in the egg wash, and then

into the crushed potato chips. Make sure that all sides of the

rockfish cake have crushed potato chips before placing the

rockfish cake in the hot frying pan.

 

10. Now, fry the rockfish cakes until golden on both sides.

 

Making The Fried Dill Pickles

1 cup of dill pickle round slices

1 ½ cups of general all purpose flour

3 cups vegetable oil for deep frying

 

1. Preheat the 3 cups of frying oil to 370F.

 

2. Place 1 ½ cups of flour in a plastic bag, then, place the dill

pickle slices in the plastic bag of flour and shake well. No need

to shake off excess moisture from the sliced pickles. 

 

3.  Shake the excess flour off the pickles with your hands and

place into the hot oil. Now, fry until golden brown. Serve hot.

 

 

Need Some Kitchen Stuff?

Here's a great way to support Fisherman's Belly. Use our amazon

links to purchase items you may need. You don't pay extra but, 

Amazon sends us a small commission on your purchase. Just click

on the links below to take a look and shop around. Thanks, Yanni

_____________________________________________________________________
➤ 30 Day Free Amazon Prime Membership

http://amzn.to/2lIRHcI

 

KITCHEN GADGETS & INGREDIENTS FOR THIS RECIPE 🌶  
➤ 24" Round Hard Wood Cutting Board

http://amzn.to/2Cxmvo6
➤ 12-inch Chef's Knife

http://amzn.to/2CnQuyw
➤ Wusthof Pro Cook’s Knife

http://amzn.to/2CCoOGg 
➤ Camp Chef 12-inch Seasoned Cast Iron Skillet

http://amzn.to/2m9HQwS
➤ Kirkland Organic Extra Virgin Olive Oil 2L

http://amzn.to/2ClQhvN   
➤ Pyrex 1-cup & 2-cup Measuring Cups

http://amzn.to/2AhJf9z
➤ Fish Prepping Pan (13"x9"x2")

http://amzn.to/2Cr3p33


PHOTOGRAPHY EQUIPMENT USED 🎥
➤ Canon EOS 70D Food Photography & Video 

https://amzn.to/2Ib1yGF
➤ GoPro HERO4 Black  

http://amzn.to/2md2DzF

 

 

 

 

 

 

Tags:xxx

Please reload

Meet The

Fish

Cook...

I'm a fisherman and a cook, and I love to do both. My name is Yanni and welcome to my website, Fisherman's Belly. Here, using your fresh fish and everyday ingredients, you can learn to cook hand-crafted easy fish recipes. 

See you on the water and in the kitchen. Yanni

Stay Updated SUBSCRIBE

Sign up now for the latest updates and yummy recipes sent straight to your inbox.   

Have A Fish Cooking

Question?

Follow Fisherman's Belly on Facebook, Instagram and YouTube.

Shoot me an email at: fishermansbelly@gmail.com

©Fishermansbelly.com 2019 All Rights Reserved

Southern California, USA