Rockfish cakes
makes 8 good size cakes or many more app-size ones
Ingredients:
Rockfish, one lb, raw, cut into a small dice
2 tbsp mayo
1 tsp Dijon mustard
1 large egg, lightly beaten
3-5 Tbsp Chopped Fresh Herbs (Parsley, Chives, Dill)
Salt and pepper to season
About one sleeve Ritz-type crackers, crushed up
3/4 cup Panko breadcrumbs
Avocado oil for frying
Method:
Mix everything in a bowl except the Panko and oil. Crush the crackers in an a few at a time, adding just enough to get a mixture that will stick together but that’s not overly dry.
Make into balls and flatten into cakes, then place one by one in a bowl of Panko, rotating a couple times to get a good coating of crumbs to stick all over.
Heat a couple tablespoons of oil in a heavy frying pan before setting the cakes in so they sizzle nicely when added. Cook on medium heat for 3 mins on each side till golden brown, or until cooked through.
Top with a spritz of lemon, and a dollop of sour cream mixed with some chipotle or other hot sauce.