SPICY CATFISH CAKES FOR THE SLOW CARB LIFESTYLE

 

  • Cooking Time: 15
  • Servings: 4
  • Preparation Time: 10

Ingredients

  • 2 Tbsp grapeseed oil
  • 2 lbs. skinless cod and/or catfish filets, cut into small pieces
  • 2 large eggs
  • 3 Tbsp scallions, sliced thinly on an angle
  • 3 Tbsp Italian parsley leaves, chopped
  • 2 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 1 Tbsp grated fresh ginger
  • 1/4 tsp coriander
  • 1 tsp chipotle powder, (or any chile powder)
  • squeeze of fresh lime juice (I used juice from 2 lime wedges)
  • 1/4 tsp fish sauce
  • 1/2 cup Panko crumbs (leave these out if you are strictly following SCD)

Directions

  • Preheat oven to 200 degrees F
  • Combine all ingredients in large bowl and mash together with fork or hands until well blended. What you are aiming for is a mixture of small, medium and large chunks of fish.
  • Using your hands, form small balls of the fish mixture into patties about 1/2 inch thick and about 2-3 inches in diameter (about 1/3 cup each).
  • Heat 2 Tbsp oil in large skillet (cast iron if you have it), until lightly smoking (about 3 minutes). Place patties in skillet starting at 6:00 direction and moving clockwise, so you remember which ones to turn over first. Do not crowd the patties; leave a little room between each one.
  • Cook patties until browned and crispy on one side (about 5 minutes). Do not move them around while they are browning.
  • Flip, starting at the 6:00 fish cake, and brown about 3 minutes or less on the other side
  • Remove the fish cakes to a baking sheet and place in oven to keep warm. Add more oil to skillet if needed and repeat process with remaining patties.

Notes

Since starting the Slow Carb Diet/Lifestyle a year ago, I have been on a quest to find and adapt dishes that have a robust flavor profile, but are quick and easy. Inspired by one of Gordon Ramsey's shows, I tried a range of fishcake recipes, eventually creating one I was in love with.

After experimenting with different renditions of fish cakes, I found that fish cakes can be as dry as cardboard. Creating a flavorable, tender cake came down to two variations: what kind of fish was used, and how thoroughly the fish was broken down in the mixing process.

Using a mix of cod and catfish, these fishcakes were flaky, tender and mellow in flavor, enhanced by a spicy chile sauce and a tangy tartar sauce.

Submitted by: "Dorothy Stainbrook"

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