1 lb/454 g rockfish fillets
2 eggs, beaten
1⁄4 cup parsley, chopped (optional)
1/4 cup/ 33 g minced celery, about 1/2 stalk
1 lemon – 2 tbsp juice and zest
1 tsp kosher salt
1⁄4 tsp pepper (finely ground)
1 cup panko bread crumbs
1⁄2 tsp smoked paprika
1⁄4 tsp oregano
1⁄4 tsp thyme
1⁄8 tsp coriander (ground)
Oil and butter for frying
- Cut raw fish into chunks. In a word processor, pulse until smallish pieces.
- In a large mixing bowl, add fish, mix in panko, eggs, lemon juice and zest, and seasoning until well blended. Refrigerate 30 minutes.
- Using a 1⁄4 cup measuring cup / 66 g, scoop up fish mixture and form into patties about 1⁄2-inch thick. (Or make larger patties for fish burgers.) Chill for at least 30 minutes.
- Heat oil and butter in a cast iron skillet over medium heat. Cook fishcakes 2 minutes each side, or until golden.
Adapted from https://lifesourcenaturalfoods.com/recipe/rockfish-cakes/