Wednesday, October 31, 2012

Fish and Corn Patties

I don't fry as often as this blog makes it look like I do.  It's just a really easy way to make fish with a lot of flavor and not much effort.

I think this is the flavor I wanted out of Emeril's corn cakes.  The fish flavor is very mild, but not completely overpowered by the sweetness of the corn.  I served it with a side of marinara the first night, and a creamy mustard sauce the second.  The mustard doesn't provide any visual contrast, but it spiced things up a bit.

1 lb white fish fillet (I used swai)
*1/2 C white wine (optional)
3/4 C corn kernels
*1/2 C breadcrumbs
*1 tsp parsley flakes
2 eggs
salt and pepper to taste
oil for frying

1.  Bring 1/2" water and the wine to a simmer in a medium skillet.  Add fish and poach until opaque, about 2 minutes on each side.  Drain, then flake fish into a mixing bowl.

2.  Bring corn to a low boil in a small saucepan.  Cook for 5 minutes.  Drain and add to bowl.  Add breadcrumbs, parsley, salt, and pepper and toss together.

3.  Beat eggs lightly and add to bowl.  Stir to combine into a thick paste.

4.  Wipe dry that medium skillet and add several tablespoons of oil, enough to coat bottom thinly.  Heat over medium until water drops crackle.  Add fish mixture in 1/4 C mounds and cook until browned, about 3 minutes.  Flip, press a little flat, and cook until other side is browned.  Remove to paper towel to drain.  Re-oil pan if necessary, and continue with all of the mix.  Serve hot.

Difficulty rating  π

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