Wednesday, August 6, 2008

Fish Cakes

I saw Rachael Ray do this on one of her shows about a week ago. She took some plain fish, poached it in a little salt water, then flaked it, added egg, mayo and seasoning (I used Emeril's Byou Blast), then pan fried the little cakes in a little Olive Oil until browned. Presto, dinner. I did it with leftover flounder and also added a bit of hot sauce - yummy and good way to use up leftover fish, or just fish out of the freezer that you don't feel like deep frying.

Fish thaws pretty quickly, so this can be done from frozen pretty easily.

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