Recipes
Choice Smoked Fish Cakes
1 cup flaked smoked fish
1 cup fresh raw fish, skinned and boned
4 tablespoons butter
½ cup finely chopped onion
½ cup finely chopped celery
2 tablespoons chopped fresh parsley
1 cup soft bread crumbs
1/2 teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon ground ginger
1 egg
1/3 cup milk
Fine cracker crumbs
(2 tablespoons vegetable oil for frying, plus more in needed)
Melt butter in medium saucepan over medium heat. Sauté onion and celery until tender. Remove from heat and place in medium bowl. Add parsley, bread crumbs, salt, pepper, ginger and smoked fish. Gentle mix and set aside.
In a food processor, combine the fresh fish, egg and milk and pulse enough to blend ingredients. Gentle fold this in the smoked fish mixture.
Use medium size cookie scoop (1½ tbsp.) to make about 20 balls. Place balls in crumbs and press to flatten into cake. Turn lightly to coat other side.
Cooking method 1: Fry in hot oil, 350 F, until golden brown on one side, about 3 minutes. Turn cakes over and fry 3 minutes longer. Drain on paper towels.
Cooking method 2: Preheat oven to 400 F. Bake cakes on sheet pan lined with parchment paper for 10 minutes, flip and bake another 10 minutes or until golden brown.
Recipe and photo courtesy of North Carolina Sea Grant’s blog: marinersmenu.org
Smoke Fish Bisque
6 ounces smoked fish, flaked
1/4 cup chopped onion
1/4 cup chopped celery
4 tablespoons margarine or butter
4 tablespoons flour
1 teaspoon salt
1/4 teaspoon freshly ground white pepper
1/4 teaspoon paprika
2 1/2 cups milk
2 cups light cream
1/4 cup finely chopped fresh parsley
In medium saucepan, melt margarine. Add onion and celery and cook until tender. Blend in flour, salt, pepper and paprika. Add milk slowly and cook, stirring constantly, until mixture begins to thicken. Add cream and continue to cook until thick, about 20 minutes. Add fish and heat. Garnish with chopped parsley.
Recipe and photo courtesy of North Carolina Sea Grant’s blog: marinersmenu.org
Creamy Smoked Mullet Dip
1 pound smoked mullet
12 ounces cream cheese, softened
½ cup light cream
4 teaspoons fresh lime juice
3 tablespoons Worcestershire sauce
1 teaspoon pressed garlic
¼ teaspoon Tabasco sauce
4 teaspoons finely chopped fresh parsley
½ teaspoon freshly ground white pepper
paprika
In medium bowl, blend cream cheese together. Add lime juice, Worcestershire, garlic, Tabasco, parsley and white pepper. Mix thoroughly. Gently fold in crabmeat. Chill thoroughly. Place in serving bowl and sprinkle with paprika. Serve with assorted vegetables. Makes about 3 cups.
Recipe and photo courtesy of North Carolina Sea Grant’s blog: marinermenu.org
Tangy Smoked Mullet Dip
1 pound smoked mullet
8 ounces cream cheese, softened
½ cup sour cream
½ cup mayonnaise
1 tablespoon fresh lemon juice
½ teaspoon Tabasco sauce
4 tablespoons minced green onion, including tops
½ teaspoon pressed garlic
2 teaspoons horseradish
Combine cream cheese, sour cream and mayonnaise in medium bowl. Add lemon juice, Tabasco, onion, garlic and horseradish. Gently fold in fish. Chill thoroughly. Serve with chips or assorted crackers. Makes about 2 ½ cups.
Recipe and photo courtesy of North Carolina Sea Grant’s blog: marinersmenu.org
Smoked Mullet Spread
1 pound smoked fish
1 pound cream cheese, softened
2 tablespoons fresh lemon juice
2 tablespoons finely chopped onion
¼ cup chopped sweet pickles
½ cup finely chopped celery
4 tablespoons horseradish
½ teaspoon Tabasco sauce
¼ cup chopped fresh parsley
¾ cup light cream
Flake fish. Blend together cream cheese, lemon juice, onion, pickles, celery, horseradish, Tabasco and parsley. Add fish. Blend in cream. Serve with crackers. Makes about 3 cups.
Recipe and photo courtesy of North Carolina Sea Grant’s blog: marinersmenu.org
