HALIBUT CAKES (CROQUETTES)
Something delicious to make with leftover halibut or cod or any white fish. My Alaskan family and extended family in the lower 48 love these.
Provided by Lori L Dixon
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 43m
Yield 6
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add halibut fillets; season with salt and pepper. Cook until flesh flakes easily with a fork, about 4 minutes per side. Transfer to a plate; cool until easily handled, about 5 minutes. Flake into small chunks.
- Mix Italian cheese blend, egg, mayonnaise, onion, lemon juice, 2 tablespoons bread crumbs, Worcestershire sauce, garlic powder, dry mustard, and seafood seasoning together in a large bowl. Gently mix in flaked halibut.
- Pour 3/4 cup bread crumbs into a shallow dish. Shape halibut mixture into 6 cakes and dip both sides in bread crumbs to coat.
- Heat remaining 2 tablespoons oil in the skillet over medium-high heat. Add halibut cakes and cook until browned, about 5 minutes per side.
Nutrition Facts : Calories 357.8 calories, Carbohydrate 14.1 g, Cholesterol 73.5 mg, Fat 24.8 g, Fiber 0.2 g, Protein 23.3 g, SaturatedFat 6.5 g, Sodium 482.3 mg, Sugar 1 g
CRAB CAKE CROQUETTES
Provided by Kelsey Nixon
Categories appetizer
Time 1h55m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Mix together the mayonnaise, chili-garlic sauce and lemon juice in a small bowl. Cover and refrigerate to chill. Heat a straight-sided 10-inch heavy-bottomed skillet over medium-high heat. Add the canola oil and heat until glossy. Add the celery, jalapenos, onions and bell peppers and cook until softened, about 3 minutes. Transfer the vegetables to a large bowl and let cool to room temperature, 10 to 12 minutes. Wipe out the skillet and set aside.
- Add the crabmeat, 1 1/2 cups of the breadcrumbs, the egg and 1/2 cup of the chili mayonnaise to the cooled vegetables. Sprinkle with salt and black pepper and stir to combine. Place the remaining 2 1/2 cups breadcrumbs in a shallow bowl and set aside. Shape the crab mixture into bite-size (about 1 1/2 tablespoons) croquettes, 25 to 30 total. Dredge each croquette in the breadcrumbs, turning to coat. Arrange the croquettes on a parchment-lined baking sheet, cover and refrigerate for at least 1 hour and up to 8 hours.
- Heat 1/4 inch canola oil in the same heavy-bottomed skillet over medium-high heat. Working in batches, cook the croquettes until golden brown and cooked through, turning once, 2 to 3 minutes. Transfer to a serving platter and sprinkle with salt and black pepper. Serve with the remaining chili mayonnaise.
SALT COD CROQUETTES
Known as bolinhos in Portuguese ("little cakes") these croquettes are Daniel Boulud's take on a classic Brazilian bar food..Crispy on the outside amd fluffy on the inside - they are so delicious! :)They are plump chunks of salt cod, wonderful. Daniel Boulud's recipe, Food & Wine Magaine.:) The recipe calls for Piment d'Espelette which is a variety of chili pepper that is cultivated in the French commune of Espelette, Pyrénées-Atlantiques, traditionally the northern territory of the Basque people. I wasn't able to get that so I went back to the Scotch Bonnet pepper or Habanero - seeded and used a little to begin with, you can always add more. :)
Provided by Manami
Categories Lunch/Snacks
Time 2h15m
Yield 40 serving(s)
Number Of Ingredients 16
Steps:
- In a medium bowl, cover the salt cod with cold water and soak in the refrigerator for 24 hours or for up to 2 days. (I have heard that it is good to soak in milk - at first, then water!).
- Change the water at least three times.Drain the salt cod; transfer to a large saucepan. Add the milk, thyme, bay leaf, and smashed garlic.
- Pour in enough water to cover the fish by 2 inches; simmer over low heat for 20 minutes, until the fish flakes with a fork.
- Using a slotted spoon, transfer the fish to a plate and let cool & flake the fish. Add the potatoes to the saucepan and simmer until tender, 10 minutes.
- Using a slotted spoon, transfer the potatoes to a large bowl along with 2 tablespoons of the cooking liquid; mash to a coarse puree.
- In a small skillet, heat the olive oil. Add the shallot and minced garlic and cook over moderate heat until softened, about 4 minutes.
- Scrape the mixture into the bowl with the potatoes & add the salt cod, cilantro, piment d'Espelette or minced Scotch Bonnet , and egg yolk and stir until blended.
- Refrigerate the mixture until chilled, at least 30 minutes.
- In a shallow bowl, beat the eggs with 1 teaspoon of water.
- Put the flour and breadcrumbs in shallow bowls. Line a baking sheet with wax paper.
- Form the salt cod mixture into 1-tablespoon-size balls. Dredge the balls in flour, dip them in the beaten eggs, and coat with the breadcrumbs.
- Arrange the croquettes on the prepared baking sheet and refrigerate until chilled, about 10 minutes.
- Fill a large, deep skillet with 1/2 inch of vegetable oil and heat until shimmering. Working in 2 batches, fry the croquettes over high heat, turning once or twice, until golden all over, about 4 minutes; drain on paper towels.
- Transfer the croquettes to a platter and serve with lemon wedges, I have also seen it served with Tomato Sauce.
Nutrition Facts : Calories 68.8, Fat 1.4, SaturatedFat 0.4, Cholesterol 30.6, Sodium 437.2, Carbohydrate 8.2, Fiber 0.5, Sugar 0.4, Protein 5.4
HALIBUT CAKES
These yummy halibut cakes work as an appetizer or as the main dish at any meal. Full of vegetables, full of flavor, they are very versatile, can be made ahead of time, freeze well, and you can choose to bake or pan-fry the cakes.
Provided by CJC
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 56m
Yield 30
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet with cooking spray.
- Fill a large pot with water and lemon-lime soda; bring to a boil. Add halibut chunks, a few at a time, and cook until they float to the top, 30 to 45 seconds. Transfer to a colander to drain.
- Heat olive oil in a large skillet over medium-low heat. Add onion, zucchini, carrot, celery, and garlic; cook and stir until softened, about 5 minutes. Sprinkle seasoned salt on top.
- Flake halibut chunks into a large bowl. Stir in onion mixture, bread crumbs, mayonnaise, egg, parsley, and cayenne pepper.
- Scoop halibut mixture onto greased baking sheet with a cookie scoop; flatten into cakes.
- Bake halibut cakes in the preheated oven until golden, 10 to 12 minutes.
Nutrition Facts : Calories 55.1 calories, Carbohydrate 4.2 g, Cholesterol 12.5 mg, Fat 2.5 g, Fiber 0.3 g, Protein 3.8 g, SaturatedFat 0.4 g, Sodium 92.9 mg, Sugar 0.4 g
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