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Classic North Shore Fish Cakes

Makes: 4 servings
Start to Finish 30 mins
Classic North Shore Fish Cakes
  • 1  pound  skinless fish fillets such as Lake Superior herring, pike or cod, or orange roughy
  • 1  small onion, cut up
  • 1  beaten egg
  • 2  tablespoons  cornstarch
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  ground nutmeg
  • 1/3  cup  evaporated milk
  • 2  tablespoons  cooking oil
  •  Lemon or orange slices
  •  Fresh herbs (optional)

1. Rinse fish; cut into pieces. In a food grinder or a food processor bowl, grind or process the fish and the onion.

2. In medium mixing bowl, combine fish, egg, cornstarch, salt, nutmeg, milk, and melted butter. If you like, cover and store in the refrigerator several hours or overnight, or use immediately.

3. In a large skillet, heat the cooking oil over medium heat. For each fish cake, use a large spoon to drop about 1/3 to 1/2 cup mixture into skillet, forming it into patties and flattening slightly.

4. Cook fish cakes 5 to 6 minutes or until golden, turning once. Reduce temperature as necessary to prevent over-browning. Remove; drain on paper towels. If you like, garnish with citrus slices and herb sprigs. Makes 4 servings.

Nutrition Facts (Classic North Shore Fish Cakes)
  • Servings Per Recipe 4,
  • cal. (kcal) 356,
  • Fat, total (g) 26,
  • chol. (mg) 142,
  • carb. (g) 7,
  • sodium (mg) 332,
  • Percent Daily Values are based on a 2,000 calorie diet

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