Walleye cakes recipe

Step by Step

Step 1

Preheat the oven to 400 degrees F.

Step 2

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.

Step 3

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.

Step 4

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.

Ingredient

Onion powder

4 teaspoon 0.66 fl. ozs
Panko breadcrumbs

1 cup 1 cup
Mayonnaise

2 cup 2 cup
Lemon zest

2 teaspoon 0.33 fl. ozs
Olive oil

4 tablespoons 4 tablespoons
Capers

2 tablespoons 2 tablespoons
Garlic powder

4 teaspoon 0.66 fl. ozs
Smoked sweet paprika

1 teaspoon 0.17 fl. ozs
Chopped fresh dill (6 grams)

2 tablespoons 2 tablespoons
Stalks (80 grams)

2 celery 2 celery
Walleye or other white flaky fish such as black bass or tilapia (about 1 pound 1 ounce)

4 fillets 4 fillets
Finely chopped fresh chives (4 grams)

1 tablespoon 0.5 fl. ozs