All of us at Snapchef are committed to the environment, our local fishermen and use of fresh sustainable New England seafood species. In all of our seafood recipes we recommend a sustainable species – in this instance, the use of either fresh Hake or Pollock. We actively support and promote the city of Gloucester – the oldest fishing port in the nation – and the work of The Gloucester Fishermen’s Wives Association (GFWA).
Gloucester Fresh Fish Cakes
- 2 lbs. Hake or Pollock fillets
- 2 extra large eggs
- 1 c. plain bread crumbs (very fine)
- 1 c. grated Romano cheese
- 1 ½ tbs. garlic powder
- 1 tsp. salt
- 1 tsp. black pepper
- 1/3 c. fresh chopped Italian parsley (fine)
- Plain all purpose flour for dredging
- Oil for frying
Rinse fish fillets in cold water and place in colander to drain.
Place all dry ingredients (bread crumbs, grated cheese, garlic powder, salt and pepper) in a bowl. Mix together thoroughly.
Set aside eggs and parsley.
Cut fish into cubes and chop fine in food processor and place in a large bowl.
Add dry ingredients evenly over fish, then add eggs and parsley. Mix well.
Roll into small balls. Pat them into patties. Place patties on wax paper in single layer. Let the patties set for approximately 15 minutes. Then, lightly coat cakes in flour.
Heat oil on high, enough to cover fish cakes. When oil is hot, drop in cakes and lower oil temperature to medium. Turn once or twice until golden brown. Drain on paper towels.
Serve with Caper dill aioli (recipe below), or cocktail sauce
Caper dill aioli
- 1 egg yolk
- 1/4 cup of olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped capers
- 2 teaspoons chopped fresh dill
- 1 garlic clove, minced
- 2 tablespoons extra-virgin olive oil
- Salt
- Freshly ground pepper
In a blender, mix the egg yolk with the lemon juice at a low speed. Uncover top of blender while running and add the olive oil until you get a smooth mayo. Add capers, dill and garlic and mix. Season with salt and pepper.
