Boonville Boil Fish Cakes
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This recipe was written for us by the team at Curio Spice Co, the master blenders behind our Boonville Boil spice blend. Think of these fish cakes as a budget-friendly alternative to crab cakes with tender chunks of fish standing in for the crab. Boonville Boil enlivens the mild flavors with herbal and smoky chile notes, and we use saltine crackers in place of breadcrumbs for a lighter texture. Serve these as a main for lunch or dinner or form into smaller patties as an appetizer.
1 ½ pounds haddock or white fish filets, bones removed
About 30-35 saltine crackers, crushed into fine - medium sized pieces that equal 1 ¼ cup
¼ cup mayonnaise
1 tsp Dijon mustard
1 clove garlic, grated or minced
½ tsp salt
1 heaping Tbsp Boonville Boil
2 lemons, 1 lemon sliced into wedges
¼ cup minced parsley
½ cup thinly sliced scallions, white and green parts
Neutral, heat tolerant oil for frying
Make the fish cake mixture
Pat the fish dry with paper town and then chop filets into ½ inch chunks. Transfer the fish to a strainer and pat dry again to remove all moisture.
In a medium bowl, combine mayonnaise, eggs, mustard, garlic, salt, and Boonville Boil. Add the zest of 1 lemon along with 1 tsp of its juice. Stir to combine.
Add the fish along with crushed crackers, parsley, and scallions. Fold together until well combined. Be careful to not over-mix. You don’t want to break the fish up more.
Gently press the mixture into a mound in the bowl, cover with plastic wrap and refrigerate for 1-2 hours.
Form the fish cakes
Fill a ½ cup measure with the chilled fish mixture and gently compact it with the heel of your hand. Tap the mixture our of the cup and into your palm. Use both hands to shape a ¾ inch thick patty. Gently tap around the edge of the patty to snug in any stray bits of fish. Set the patty on a tray and repeat to make 7-9 more patties.
Fry the fish cakes
Set a cooling rack onto a rimmed sheet pan and place it next to the stove. Set a large skilled over medium heat and add enough oil to be ¼ inch deep. Heat the oil to 350° F.
Check the oil is hot enough by dropping a pinch of the fish cake mixture into the hot oil. If tiny bubbles form quickly along the edges and the mixture floats to the surface, you are ready to fry.
Add three to four patties into the pan - you don’t want them to be crowded. Cook without moving until the bottoms are golden brown, about 3 minutes. Use a spatula or a slotted spoon to gently turn them over. Cook until the second side is also golden brown, three more minutes.
Transfer fish cakes to the prepared cooling rack. Continue to fry the remaining patties.
Serve fish cakes garnished with a pinch of Boonville Boil and a side of lemon wedges.