Re: [CH] Fish Cakes.

Islandman (islandman@islandman.com)
Sun, 20 May 2001 18:42:30 -0400 

Tony & Marilyn:

I spent a few weeks on the island of St. Helena (in the South Atlantic) a
couple of years back where one of the infamous island specialties are fish
cakes.  There are probably 20 recipes for them over the island, but the best
are the fish cakes made by a colorful (and rather frisky) old woman named
Dot.  She runs a little diner, but most people stop by to meet her and to
try some of her awesome fish cakes.  She makes two kinds--one mild and one
spicy.  Given the nature of this list, I'm posting the latter.

The measurements are in metric, so you may have to check a conversion table
in one of your cookbooks to some of the measurements from grams into pounds.
Note: A 'rasher' of bacon is one thick strip.  'Mixed Spice' is a locally
spice mixture similar to Emeril's Essence (recipe below).  Also, the local
chiles on St. Helena are similar in heat to fresh Cayenne.  I normally use
Serranos when I make these.

Happy eatin' . . .

John A. Gasbarre, Principal
The Haystack Group, Inc.
Vinalhaven Island, Maine  USA
islandman@islandman.com

* * * * *

Dot's Fish Cakes

Ingredients:

*250g fresh, premium-quality tuna (Other boned/boneless fish can be used
also)
*300g potatoes
*1 small onion finely chopped
*Pinch of thyme
*1 small/medium egg
*½ tablespoon chopped parsley
*1 teaspoon 'mixed spice'
*1 rasher of bacon - diced (optional)
*Salt to season
*Hot chili peppers - chopped finely (optional)

Peel and boil potatoes in lightly salted water until soft.  Drain and mash -
leave to cool. Shred fish with knife until fine.  Add to mashed potato. Heat
frying pan on medium heat.  Add approx. 2 tablespoons cooking oil. Fry
onion, parsley, thyme, spice, salt, (chili) (bacon) until slightly browned.
Cool, then add to fish and mashed potato. Add egg and mix together. Form
patties with hands to about ½ inch to ¾ inch thick and about 3 inches round.
Heat cooking oil in pan on medium heat. Fry patties until brown on both
sides.

Notes:
    Test one fishcake first by frying.
    If fishcake does not fry properly - dust patties with flour before
frying.
    Add extra egg if mixture breaks when frying.
    Taste before cooking other patties - add extra salt or chiles etc if
desired.
    Do not cook on high heat.

On St. Helena, fish cakes are traditionally served on hamburger buns with
ketchup (which they locally refer to as tomato sauce) and with rice pilaf
and vegetables.  Can be eaten hot or cold.

* * * * *

Emeril's Essence Creole Seasoning:

      2 1/2 tablespoons paprika
      2 tablespoons salt
      2 tablespoons garlic powder
      1 tablespoon black pepper
      1 tablespoon onion powder
      1 tablespoon cayenne pepper
      1 tablespoon dried oregano
      1 tablespoon dried thyme

      Combine all ingredients thoroughly.

      Yield: 2/3 cup

> Hi All
>
> I believe what you call Yellow tail is the same as our Yellowtail
Kingfish.
> Ok as BBq steaks but I prefer to make into fish cakes. You can make a heap
> and freeze. Also use whatever heat that suits. Alas I guess your lemons
will
> just have to rot on the ground like most of mine :-)
>
> FISH CAKES
>             Use a dry fleshed fish like  Yellowtail Kingfish. Bottled or
> canned
> Trout Salmon or Tuna.
> With Yellowtail gently boil or microwave in a little water until just
> cooked. Mix 50/50 with cold mashed potatoes, season with salt and
> Chile powder  You can add a beaten egg to bind if you have one.
> Make into patties. Have 3 dishes, Flour, egg beaten with 1 table spoon
> water and breadcrumbs. Dip patties in each in turn. Leave in a cool
> place for the egg to set (1/2hour).
> Fry in a little vegetable or olive oil until brown on both sides.
> If you use the 3 dish method with fresh fillets you then have crumbed
> fish.
>
> Tony Flynn
>
> Grandad. Retired at the beach. Bay of Plenty. New Zealand