Fish Patties

Fish Patties

This involves grinding fish, sounds odd I am sure, but this is a way to use fish with a lot of Y bones, fish that may otherwise be discarded. As long as the fish is filleted with skin off, there is no need to remove Y bones, just run through the medium grind plate on your grinder two times. I would NEVER recommend doing this Pangasius or Barramundi, but this does sound reasonable for Tilapia, Featherbacks (maybe), and some ocean fish.
Course Lunch, Main Dish
Cuisine American

Ingredients
  

  • 1 kilo white fish fillets, ground with medium plate

For each kilo of fish, mix this in by hand

  • 1 cup saltine crackers, crushed
  • 1 teaspoon pepper
  • 2 eggs, lightly beaten
  • 1/2 teaspoon dried thyme
  • 1 small onion, finely diced

Instructions
 

  • Grind the fish fillets using the medium plate on your hand or electric grinder, for every 1 kilo of ground fish, add the ingredients listed and mix in by hand. Form into patties and pan fry in a large skillet, cast iron would be a good choice, with a combination of olive oil and butter. Serve with sides of your choice.
  • Or you can pack this into a loaf pan or two, spread some ketchup on the top and bake at 180 C until the cooked through then serve slices as you would the patties.
  • You can also make a large batch of this, form into patties and freeze for later use.

Notes

Adapted from an internet recipe.

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