RITZ® Cracker–Crusted Bluefish Cakes
 
Makes 4 servings
Ingredients
  • 8 ounces russet potatoes, peeled and cut into large pieces
  • 2 tablespoons unsalted butter
  • ½ cup finely chopped yellow onion
  • ½ cup finely chopped green bell pepper
  • 1 pound bluefish fillets, skinned* 4 tablespoons finely chopped fresh parsley
  • 1 tablespoon Dijon mustard
  • Kosher salt and ground black pepper, to taste
  • 1 tablespoon all-purpose flour
  • 3 large eggs, well beaten
  • 2 cups RITZ® cracker crumbs
  • 4 tablespoons vegetable oil
Instructions
  1. Bring a large pot of salted water to a boil. Add the potatoes, and cook for 15 minutes. Drain, and mash the potatoes until smooth.
  2. In a large skillet, melt the butter over medium heat. Add the onions and green peppers; sauté until soft. Turn off the heat and transfer the vegetables to a large bowl. Wipe the skillet clean.
  3. Return the skillet to medium heat, and add the whole bluefish along with enough water to come halfway up the fish. Bring to a boil, then lower the heat, cover, and simmer until fish is cooked through, about 5 minutes. Carefully transfer the cooked fish onto a plate. When fish is cool enough to handle, use the tines of a fork to flake the fish into large chunks. As you work, be sure to remove any bones.
  4. Add the fish to the bowl with the onions and peppers. Stir in the mashed potatoes, parsley, and mustard. Season the fish mixture with salt and black pepper, and shape it into 4 large patties (6 ounces, about palm size) or 8 smaller ones (3 ounces).
  5. Pour flour onto a small plate. In a separate shallow dish, add eggs. On a separate plate, add cracker crumbs. Gently coat the patties with the flour, dusting off any excess, and then dip them in the eggs. Finally, dip the patties in the cracker crumbs, flipping to coat both sides. Place the patties on a baking sheet, and refrigerate for at least 30 minutes.
  6. In a large skillet, heat oil over medium heat. When the oil shimmers, add the patties, and fry gently, about 5 minutes per side. Carefully remove the cakes from the skillet, and let drain on paper towels. Serve immediately.
Notes
KITCHEN TIP

*You can substitute trout, mackerel (King or Spanish), mullet, or drum; as a rule, Chef Ricky Moore suggests using a rich, oily fish when preparing fish cakes or patties because it aids in adding moisture.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/southern-stories-ricky-moore/