Wednesday, October 31, 2012
Fish and Corn Patties
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
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