Ingredients
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12 ounces fresh skinless white fish fillets or 12 ounces frozen skinless white fish fillets (such as haddock or cod)
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1/4 cup fine dry breadcrumb
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4 teaspoons light mayonnaise or 4 teaspoons salad dressing
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1 tablespoon dijon-style mustard
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1 tablespoon snipped fresh parsley
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1 teaspoon lime zest
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1/4 teaspoon salt
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2 tablespoons cornmeal
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1 tablespoon cooking oil
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green goddess sauce (in 'zaar)
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chives
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1 beaten egg
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2 tablespoons finely chopped onions
Instructions
- thaw fish, if frozen, rinse fish, pat dry with paper towels.
- Cut fish into 1/2 inch pieces.
- Set aside.
- In a medium bowl, combine egg, bread crumbs, onion, mayonnaise or dressing, mustard, parsley, lime zest and salt.
- Add fish, mix well.
- Shape into 1/2 inch thick patties.
- Coat both sides of the fish patties with cornmeal.
- In a large nonstick frypan or on a nonstick griddle heat oil over medium heat.
- Add half the fish cakes.
- Cook for 4 to 6 minutes or until fish flakes easily when tested with a fork, gently turning once.
- Remove from frypan.
- Repeat with remaining cakes.
- Serve with Green Goddess Sauce.
- If desired garnish with fresh chives.