Kaptian’s Fish Cakes


1 1/2 lbs. fresh ocean whitefish fillet
1/2 t. salt
2 eggs
1 1/2 t. dijon mustard
1/4 cup chopped fresh chives
5 T. vegetable oil
1/8 t. fresh ground pepper
1/4 cup half and half
1 1/2 cups fresh bread crumbs



Preheat boiler. Place fish on foil lined baking sheet. Brush with 1 T. oil, season with salt and pepper, and broil the fillet until it is cooked through, about 10 minutes. Let cool 5 minutes. Place half the cooked fish in a food processor with 1 egg, half and half, mustard and 1/4 cup of the bread crumbs. Puree until smooth. Flake the remaining fish into a mixing bowl. Stir in pureed fish and 3 T. chives. Beat the remaining egg in a wide bowl. Place the remaining bread crumbs on a plate. Form fish into 4 large or 8 small cakes. Dip each cake in the egg mixture and dredge in crumbs. Heat remaining 4 T. oil in a large non-stick skillet over a medium heat. Fry the cakes for 2 minutes on each side or until golden brown. Sprinkle with remaining chives. Serve with tartar or horseradish sauce and lemon wedges. Serves 4 people.

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