Cornbread Whitefish Cakes Recipe

Ingredients:

• 1 lb whitefish fillets (such as cod, haddock, or tilapia), cooked and flaked

• 1 cup cornbread, crumbled (preferably day-old or slightly stale)

• 1/2 cup mashed potatoes (for binding)

• 1/4 cup finely chopped onion

• 1/4 cup finely chopped celery

• 1/4 cup finely chopped red bell pepper

• 1 large egg, beaten

• 2 tbsp mayonnaise

• 1 tbsp Dijon mustard

• 1 tbsp fresh parsley, chopped

• 1 tsp Old Bay seasoning (or to taste)

• 1/2 tsp black pepper

• 1/4 tsp salt (adjust based on fish seasoning)

• 1/2 cup all-purpose flour (for dredging)

• 1/4 cup vegetable oil (for frying)

• Lemon wedges (for serving)

Steps:

1. Prepare the Fish: Cook the whitefish fillets by poaching, baking, or steaming until just cooked through (about 8-10 minutes at 350°F for baking). Let cool, then flake into small pieces with a fork, removing any bones.

2. Mix Ingredients: In a large bowl, combine flaked whitefish, crumbled cornbread, mashed potatoes, onion, celery, red bell pepper, egg, mayonnaise, Dijon mustard, parsley, Old Bay seasoning, black pepper, and salt. Mix gently until well combined. If the mixture feels too wet, add more cornbread crumbs; if too dry, add a bit more mayonnaise.

3. Form Patties: Shape the mixture into 8-10 patties, about 2-3 inches in diameter and 1/2 inch thick. Place on a parchment-lined tray and refrigerate for 15-20 minutes to firm up.

4. Dredge: Lightly coat each patty in flour, shaking off excess.

5. Fry: Heat vegetable oil in a large skillet over medium heat. Fry the patties in batches, 3-4 minutes per side, until golden brown and crispy. Drain on paper towels.

6. Serve: Serve hot with lemon wedges and optional sides like tartar sauce, coleslaw, or a green salad.

Tips:

• For extra crunch, mix 1/4 cup cornmeal with the flour for dredging—