Just 5: Simple Fish Cakes
Being pregnant has meant we have been focusing on eating higher amounts of protein around these parts. We had been on a protein and grassfed animal fat-rich diet for a while before getting pregnant (I hear it does help with fertility) but we have also focused on adding in the proper variety of meats into our diet during this time. One of those important meats we have been far more regular about is fish and shellfish. There is a long list of recommended fish to eat and avoid and most shellfish are fair game. Sure you have to keep your intake at about 2-3 servings a week depending on the types you are eating, but in the least we have been eating fish 1-2 times a week. Sometimes we get bored with the simple baking method and want to mix it up or we have some leftover Cod or Salmon from the night before and want to use it up. Fish isn’t cheap even when you live an hour or so from the coast so you have to make the most of it.
Growing up in northern Michigan my dad would catch a lot of trout, whitefish, perch, and so on. Most of our summer meals consisted of fresh caught fish even then in the winter we would eat smoked and cured fish as well. I grew up on whitefish done every way. One of the ways we would make our fish extend another meal was through a simple fish cake recipe. We would mix them up, bake or fry them, and then eat them with whatever veggies were in season.
This tradition and simple dinner has transitioned back into my life as of late with our focus on eating fish or seafood 1-2 times a week. I will typically pick up a fish such as Cod or Salmon since those are a couple of the safest and the oils in Salmon have some of the highest levels of DHA and EPA and Omegas. We always get wild caught as well. You can also make these with leftover crab as well, which we did over Christmas.
The recipe is very simple here is what you need:
1 cup roughly of pre-cooked fish or shredded shellfish (crab, scallops, or chopped up shrimp)
1/2 cup oatmeal
1/2 cup corn flour
Spices of choice: Old Bay Seasoning, Salt, Pepper, Fresh Parsley, or any fresh herb you have in your fridge (we used Parsley for this one)
Coconut Oil or Grassfed Butter for frying
To make these simple little bites of awesome, begin by mixing all the ingredients together very well with a spoon or fork. It should stick naturally but not be too runny. They should easily form when pushed together. If they are too runny add a little more corn flour. If they are too dry add another egg. Sometimes the fish or shellfish can dictate the consistency more than can be expected so I always start with the above mixture and sometimes it works and sometimes I have to add a little. Use your gut on this.
Once the consistency is right warm the pan and add your cooking oil. Form the mixture into balls and flatten so they easily fit in your palm. Place in the pan once oil is heated and turn heat to medium. They should start frying. I cook them all together and give each side about 1-2 minutes and then a flip. I flip them twice per side. Once golden brown on both sides, place them to cool slightly on paper towel on a plate.
Serve while hot/warm with your choice of salad (love this one in particular with them) or steamed vegetables of your choice.
Are there ways you reuse leftover fish or seafood? How do you mix it up to keep things interesting?