Fishing Tip

too many fish in the freezer?

FISHING TIP
 
Too many fish in the freezer
 
If you have a number of fish in the freezer and you're getting a thick ear about it, one of the best things you can do is to get them cooked up and freeze the cooked fish. 
 
You can then use them for any recipe you wish and one of my favourites is to make delicious fish cakes.
 
 Ingredients

• 1 pound trout meat, skinless and boneless
• 1 cup minced onion
• 2 tablespoons butter
• 1 cup breadcrumbs
• 2 eggs, lightly beaten
• 1 tablespoon Dijon mustard
• 2 tablespoons mayonnaise
• 2 teaspoons Worcestershire sauce
• 1/4 cup chopped parsley
• 1/4 cup chopped chives
• 1/4 cup chopped tarragon or dill
• 1 teaspoon salt
• 1/3 cup vegetable oil, for frying

Instructions

• Cook the minced onion with the butter in a small pan over medium heat until translucent, but not browned. Remove from the pan and let cool.
• Chop the trout meat with a knife into bits. You can chop very roughly and then pulse a couple times in a food processor, but you want the trout in little pieces, not as a paste. 
• Mix all the remaining ingredients (except the frying oil) together in a large bowl. Form cakes with your hands. I like them about the width of my palm. You will need to wash your hands a couple times to remove debris; this helps you make cleaner, nicer cakes. 
• Let the cakes sit in the fridge for 20 minutes or so -- this lets the breadcrumbs absorb moisture, which helps your cakes hold together. 
• Heat the frying oil in a large, wide pan over medium-high heat. Fry as many cakes as will fit in one layer without touching. Cook them until each side is golden brown, about 4 to 6 minutes per side. Serve hot. 

 
One thing I've noticed about preparing this recipe is that children love fish cakes and having them help you catch the fish, take them home and prepare them is a great way of getting them involved in the whole process from taking fish from the lake to getting them on the plate.