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These are incredible! Taste better than crab cakes! I modified this recipe from a local resturant's award winning crab cake recipe. My family has been enjoying it for over twenty years. Its great with any local catch. Measurements are approximate. I just estimate and ajust oil, crackers and seasoning to taste. Double or triple recipe as desired.

1# fresh or frozen fish (I use striper mainly but sea bass, tile, flounder and tog in any combination will taste great too)
1 egg
tablespoon of Old Bay or eqivalent
1 sleeve of Ritz crackers
4 tablespoons olive oil

Poach (Boil) the fish, drain and break up into lumps. Let cool.
In a separate bowl mix egg, oil and Old Bay.
Crush crackers by pushing two ends of sleeve towards each other, carful not to make a mess! Sleeve will open slightly to vent the air and the crackers turn to crumbs instantaneously if you do it right.
Mix all ingredients in a bowl.
Make cakes or small balls and then either broil or fry. If you pan or deep fry, dip in egg wash and then flour or panko crumb. If you broil, drizzle a little more olive oil or melted butter.

Enjoy!
 

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I just just made these the other night and man they were incredible. Mike, how did you cook yours? I deep fried mine and they were awesome. I might try to be a little healthier next and broil them :pp. Thanks for the recipe yardbird.
 

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Thanks Mike. I will definitely give that a try next time. I will make some garlic butter dipping sauce to go with it :D. I pulled out some leftovers from the frig the other night. The were still awesome cold with a nice cold one
 

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i just boiled tog for the first time, i almost hurt to drop that beautiful fish in boiling water but i did it. from the other responses im sure itll turn out fine- gonna try the broiled in cast iron skillet route (wife moans about frying). will post results. thanks for recipe either way.
 

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that was great, i doubled the recipe or more and did some eyeballing. i put a bit too much cracker but it was still darned good. next time will be even better, thanks again.
 

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I will give a big thumbs up to those panko crumbs. I haven't tried the fish cakes yet but I used the panko on some shrimp last week and I'll never go back to regular bread crumbs. I can't wait until 4/21 to get some fresh fish!
 

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Great recipe! Tried it a few weeks ago with seabass and was very impressed. Try it with some diced sweet red pepper mixed in! Also good with a sour cream / dijon mustard sauce (made to personal taste)
 

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Note to self....Don't read the Recipe threads this close to dinner time!

I'm not gonna want to eat burgers tonight after visualizing these striper cakes!:eek2:

Are you boiling fillets or the entire dressed fish?
 

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I made these fishcakes with the tilefish "fillet scraps" from the Jil Carrie trip last week. Fantastic! :thumbup: :clapping2:

Just a FYI, when I fillet fish, I end up with a rack and a head that still have a lot of meat stuck to it. Instead of throwing it away, I take the head and rack and lightly boil it to soften the meat. After that's done, some poking and prodding with a fork, and a bunch of flaky meat falls off. Combine it with the poached fillet scraps (fillet ends, sides, rib meat that's trimmed to make the fillets a nice shape) and it's off to the races with the fishcakes. :yes:
 

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bigone, I make these all the time. Working on a batch right now. Boil the fish just until it's done, don't overcook. Depending on the thickness of the filets the times can vary. I really dont think it matters how you pre-cook the fish. Boiled or steamed works but I just simmer them covered in a frying pan with a little olive oil or margarine. When it's white in the middle it's ready.
 

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Great recipe I used sea bass and actually added dry mustard. The whole family liked it. Thanks. By the way I baked em:thumbup: I double the ingredients but next time i will not use 2 packs of crackers maybe 1 1/2
 

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I have made this recipe around 6 times now. As a matter of fact I have not made my striper any other way since I found this recipe. I just got done having them for supper with some mash patatoes, gravy and some succotash. mm!!mm!!

Thanks for giving us a great recipe!!!:thumbup:
Charlie
 
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