redhorse sucker patties

[Guest]

for all you sucker afficienados...here's a great tasty way i've found to enjoy those "bottom feeders".......grind up about 2 lbs. of red horse fillets(remove the rib bones first)...in a bowl ...mix the ground fillets...2 eggs...1 cup cracker crumbs...1/2 cup potato flakes...onion and garlic(common sense here)...a shot of worstershire...black pepper...little salt..may add a little milk to get the right consistency to form a fish pattie...fry these up until golden brown...with a couple slices off dill pickle...lettuce tomatoand mayo....better then mcdonalds!...well...almost...lol..........jon

[catfish1]

I do smaller channel catfish some what like that. I boil the fish tell the flesh is starting to seperate from the bone. Then let cool and debone. do not mash or grind fish but just seperate so it looks like flakes. Add crackers eggs and milk. and mix will. Make patties and fry. really good

Catfish1

[swamptiger]

Throw in a few eggs, too. This will help bind the patties together when you cook em. Umumm!

[Guest]

Fish cakes, Great with red horse or other fish

2 quarts court boullion
1-2 lb. briefly poached filets(in court boullion)-flaked
1/4 cup finely chopped red bell pepper
1 med onion or 1 bunch scallions (minced)
bread crumbs
flour
olive oil for frying
3 eggs

The great things about fish cakes is how highly adaptable the recipe is. Feel free to add your favorite veggies and seasonings. Also, fish cakes taste great with all kinds of different sauces accompianing them, and the can run the gamut from casual snack with the boys during the game, served on buns with tartar sauce and chips. to a fancy entree break out the good silver, linen table cloth and napkins and fine china, when you serve them on a bed of angel hair pasta, stacked amoung breaded eggplant slices, topped with crawfish, shrimp, or lump crab meat and some gourmet sauce. Fish cakes are great. I like to use pike or panfish for fishcakes. They are so easy and quick to prepare.

Make a court boullion by adding sliced carrots, celery, and onion to a quart or two of water, simmer for 20 minutes, until the veggetables are tender, strain out vegetables and season with salt. Return to a simmer and add fish, simmer for just a few minutes, until fish just becomes opaque(fish will continue cooking later so you don't have to cook it all the way here.)

Remove fish to a large bowl, add the minced onion or scallions, or even shallots, a little garlic is good too. Add chopped red bell pepper or other veggies, add 1-2 beaten eggs, and enough breadcrumbs until mixture starts to come together, mix just enough to combine. form into patties of desired size with hands, dust patties with a little flour, dip in beaten egg, then dredge in breadcrumbs. preheat a skillet, a 1 Tbsp on olive oil, and add breaded patties to hot oil, fry until golden brown turn and brown other side, keep warm in oven, and serve immediatly with a sauce of some type. (tarter, vegetable puree, cream sauces are good too).

[the big dipper]

Norwegian fish cakes: ze best
1 pound fish fillets
1 lg egg
1 small onion, minced
1 Tbsp potato flakes or flour
1/2 tsp black pepper
1 tsp nutmeg
1/2 tsp ground ginger
1 1/2 tsp salt

[the big dipper]

Norwegian fish cakes: I'll try this again
1 pound fish fillets
1 lg egg
1 small onion, minced
1 Tbsp potato flakes or flour
1/2 tsp black pepper
1 tsp nutmeg
1/2 tsp ground ginger
1 1/2 tsp salt
1 1/4 cup milk
1 stick butter (melted)

(This recipie works best in a food processor, but you can chop the fish up fine with a chef knife (or grind) and then combine ingredients in a bowl.)

Cut the fish into 1' chunks. Place in bowl of food processor. process until the fish is ground up and fluffy. Add the egg and onions - process until combined. Add potato flakes/flour and seasonings. With processor running slow add the milk (a little at a time, and then the melted butter.

Heat 1 Tbsp butter with 1-2 Tbsp oil in large skillet over med heat- Add heaping Tbsp portions of the fish and press down to make patties, Cook until golden and puffed up a little (4-5 min) flip and cook 4 min.

Serve hot with a dollop of sour cream and some sliced onions fried in butter till golden brown on the side.