Wanted to make some striper cakes, but I just couldn't imagine cooking anything with freakin cheese nips
so I made my own recipe. Turned out better than any crab cake I've ever eaten...and I've had lots (points to belly)
Didn't pay attention to exact ammounts, here's my best guess. If you can, get really good imported capers. Expensive but worth every penny...
Makes 6
2-1/2 cups striper meat, cut into 1/4" cubes
4 Tbsp salt packed capers, rinsed and 1/2 of them chopped
Lemon
2 large Shallots, minced
Handfull parsley, chopped
Pinch cayene pepper
Dijon Mustard
1 egg
3-4 Tbsp mayo
Panko Flakes
Clarified butter
Unsalted butter
Dry white wine
Saute the shallots in a little butter till soft, deglaze with some wine and add the chopped capers, 1/2 the parsley and a bit of lemon juice. evaporate most of the liquid. Season with salt and pepper.
Add this to the striper meat with the egg, cayane, a spoonful of dijon and the mayo. Don't add the mayo all at once, and use more/less depending on how much fish. Season again with salt and pepper. It should be gloppy but still hold together.
Put the panko into a shallow dish. Form the cakes into 3/4" x 3" pucks, coat with the panko flakes.
Saute in hot clarified butter until nicely browned on both sides. Shouldn't take long. Drain on a paper towel and season with salt.
Pour the butter out of the pan, deglaze with some more wine then add the whole capers, some unsalted butter (2 tbsp) and season. Add the rest of the parsley and reduce a bit to make a light sauce.
I served them over some mixed greens dressed with lemon/oil. Spoon the sauce over the cakes and enjoy.
AND NO CHEESE NIPS
-spence