WALLEYE CAKES

Walleye Cakes image

Provided by Molly Yeh

Time 55m

Yield 6 servings

Number Of Ingredients 15

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4 fillets walleye or other white flaky fish such as black bass or tilapia (about 1 pound 1 ounce)
4 tablespoons olive oil
1 teaspoon smoked sweet paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Kosher salt and freshly ground black pepper
1 cup panko breadcrumbs
1/2 cup mayonnaise
2 tablespoons capers
2 tablespoons chopped fresh dill (6 grams), plus more for garnish
1 tablespoon finely chopped fresh chives (4 grams)
1/2 teaspoon lemon zest
2 celery stalks (80 grams), finely diced (about 1/3 cup or 51 grams)
Sour cream, for garnish
Sliced cornichons, for garnish

Steps:

Preheat the oven to 400 degrees F.
Line a baking sheet with parchment paper and place the fish on top. Drizzle the fish evenly with 1 tablespoon olive oil. Mix the paprika, garlic powder, onion powder, 1 teaspoon salt and a few grinds of black pepper in a small bowl. Sprinkle the mixture evenly over each of the fillets. Bake until the fish is opaque and can be easily flaked with a fork, about 10 minutes. Let cool until warm, about 10 minutes.
Flake the fish (leave the skin on the baking sheet; the meat should easily pull away from it) and transfer to a medium bowl (you should have about 339 grams fish). Add the panko, mayonnaise, capers, dill, chives, lemon zest, celery, 1 teaspoon salt and a few grinds black pepper and mix to combine.
Form the mixture into tablespoon-sized patties (about 16 grams each). (You should get 20 to 24 patties.) Heat the remaining 3 tablespoons oil in a large skillet over medium-high heat. Working in two batches, fry the patties until golden brown and can easily pull away from the pan, about 2 minutes per side. Transfer to a paper towel-lined plate and repeat with the remaining patties. Dollop with some sour cream, a few sprigs of dill or sliced cornichons on top and secure with a toothpick. Serve immediately.