Monday, July 23, 2012
Tilapia Fish Cakes and Being Prepared
I really like tilapia. I think I might be one of the few people that adores it. It's a really great base fish. It's easy to cook and it takes seasoning very very well. It's also pretty inexpensive, which is another big tick in the plus column for me.
That was very British, wasn't it?
Anyways. I've been cooking in batches recently to try and replenish my freezer with things that do not require much attention. I generally go through phases where I make extras of things and put them in the freezer so that when I get busy I have quicker options. My reserve was drastically depleted over the last month, so I've been playing around with some good stock up recipes. I hate when I have nothing in the freezer. I feel unprepared for disaster. I think I need to make some quiche again, that worked exceptionally well last time.
I have a secret weapon when it comes to Tilapia. I buy Louisiana Fish Fry in a package and use that to coat a tilapia fillet, then I usually just put it straight in a non-stick skillet with no oil. It's delicious. I know I could probably mix my own fish fry seasoning, but one little package of it is less than a dollar and I use very little. I usually keep it in a jar in my pantry and just pull out what I need. Easy peasy.
So I decided to make fish cakes out of some tilapia so that I could keep them in my freezer, and I also decided to coat them with fish fry to give them a little extra something something. They tasted delicious with some fresh tomato and some Cypress Grove Humboldt Fog Chevre.
Tilapia Fish Cakes
6-8oz Uncooked Tilapia Fillets
2 Tablespoons Tomato Paste
2 Tablespoons Fresh Parsley or Chives, minced
1 Shallot, minced
2/3rd Cup Breadcrumbs
2 Tablespoons Fish Fry Seasoning
Salt and Pepper
Put the tilapia fillets in a mixing bowl and mash up with a fork. Add the tomato paste, herbs, shallot, egg and breadcrumbs. Grind in some salt and pepper. Mix well.
In a shallow bowl or on a small plate, shake out two tablespoons of fish fry seasoning. Divide the fish mixture into four pieces and form it into small patties with your hands, about one inch thick. Coat with the fish fry seasoning.
Heat up a non-stick pan and place the patties in to cook. Turn a couple of times so that they brown evenly. Cooking them will take about ten minutes total.
Eat with something fresh and acidic at three in the afternoon on your day off while sitting at the dining room table reading other peoples blogs.
1 Year Ago : Curried Carrot Soup