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Bermuda Fishcakes

Source: Burt Wolf's Table
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  40 Minutes
  Makes about 15 fishcakes
RECIPE INGREDIENTS
1 pound new potatoes
1 pound dried codfish, soaked for 8 hours, then drained of the soaking water, or 1 pound of fresh cod fillets that have been cooked until they flake easily
1/4 cup chopped onion
1/4 cup chopped parsley
1 tablespoon dried basil
2 tablespoons Outerbridge's Sherry Pepper Sauce (optional)
2 tablespoons worcestershire sauce
2 egg whites
1/4 cup vegetable oil
1 cup flour
For the Sauce:
1 tablespoon dry mustard
1 cup mayonnaise (regular or low fat)
1/4 cup honey
3 tablespoons water
For the Garnish:
1 banana
DIRECTIONS
Boil the potatoes until they are fully cooked. Drain them, and while they are still warm, slice them into quarters and place them in a mixing bowl. Add the fish and mash these ingredients together until they are will mixed.


Add the onion, parsley, basil, Sherry Pepper Sauce, Worcestershire, salt and pepper to taste, and egg whites and continue mixing. Form the fish mixture into patties that are about 3 inches in diameter and 1/2-inch thick.


In a sauté pan, over medium heat, heat the oil until shimmering. Spread the flour out on a flat dish. Dip the fishcakes into the flour to give them a light dusting on each side. Sauté the fishcakes in the hot oil for 3 to 4 minutes on each side or until they develop a golden crust. Remove the fishcakes and drain them on paper toweling.


Make the sauce by mixing the mustard into the mayonnaise and then blending in the honey and the water.


Serve the fishcakes with a few thin slices of the banana on top, and the sauce on the side.


NOTE: These fishcakes were used in three different presentations. The first was as a main course with two vegetables, the second was on a bun with lettuce and tomato, and in the third they were only 1-inch in diameter and served as a first-course appetizer.


Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes about 15 fishcakes
Calories: 168
Fat. Total: 7g
Fiber: 1g
Carbohydrates, Total: 18g
Sodium: 70mg
% Cal. from Fat: 38%
Cholesterol: 15mg
Protein: 8g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: John Reviewed: 11/25/2012
Simply, The Best..!
I have been using this recipe for almost 20 years and have not only impressed my friends, but also numerous chefs and other culinary experts I have come in contact with. After you try the rest, you'll see what I mean! Don't forget the sauce at the end and top it with a slice of banana...simply mahvelous!
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