POTATO CRUSTED MAHI MAHI CORN CAKES
I was craving crab cakes but I didn't have any crab meat on hand. I decided to create a similar dish using Mahi Mahi. Instead of bread crumbs or flour I used dried corn bread crumbs. They turned out so great I just had to share them with y'all. The hash brown potatoes add a nice crunch and wonderful flavor. Potato and fish...
Provided by Tammy Brownlow
Categories Wild Game
Time 35m
Number Of Ingredients 20
Steps:
- 1. In a medium mixing bowl add peppers, onions and parsley. Add flaked fish.
- 2. Slice cornbread about 1/2 inch thick. Cut into cubes and place on a baking sheet. Bake in a 350 degree oven for about 10 minutes or until crisp.
- 3. Place in a food processor with Old Bay Seasoning and pepper. Pulse until consistency of cornmeal.
- 4. Add one cup of cornbread crumbs to fish and veggies. Add mayonnaise and eggs. Stir until well combined.
- 5. Form patties with a 1/3 cup measuring cup. This will make 6 perfect fish cakes. Refrigerate for at least 30 minutes.
- 6. In a medium bowl mix ingredients for lemon parsley mayo. Refrigerate until ready to serve.
- 7. In a large skillet pour oil to 1/4 inch and set to medium low heat. Press about a tablespoon of hash brown potatoes on top of fish cake.
- 8. Gently place potato side down in heated skillet. Place more hash brown potatoes on top. Cook 8 to 10 minutes until potatoes are golden and crispy.
- 9. Gently turn and cook the other side another 8 to 10 minutes.
- 10. Serve with Lemon Parsley Mayo. Enjoy!
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