Crispy Oven-Fried Walleye Fish Cakes With Black Bean Salsa Recipe

ingredients

Fish Cakes
5 walleye fillets (5 ounce size)
1 small yellow onion, finely minced
2 small jalapenos, seeded and finely minced
1 small green bell pepper, minced
1/2 cup seasoned bread crumbs
1 tablespoon Dijon mustard
2 tablespoons light mayonnaise
2 large eggs, lightly beaten
1 lemon, juiced
1 1/2 teaspoon salt
1/2 teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce
freshly ground black pepper, to taste
4 cups corn flakes, crushed
butter

Black Bean Salsa
1 can (15 ounce size) black beans, rinsed and drained
5 ounces frozen yellow corn, defrosted
1 medium jalapeno pepper
2 tablespoons red onion, minced
1 clove garlic, minced
1 tablespoon red wine vinegar
2 tablespoons olive oil
1/2 lime, juiced
1/4 teaspoon sugar
1/2 teaspoon salt
2 tablespoons cilantro, chopped
1 large tomato
OR
3 roma tomatoes

directions

Bake the walleye fillets in a covered baking dish for 20 minutes at 400 degrees F. Remove the cover, drain the baking juices, and allow the fillets to cool at room temperature.

While the walleye is baking, prepare the salsa. Combine all ingredients in a nonreactive bowl, cover, and let stand at room temperature for several hours before serving.

When the walleye has cooled, break it apart with a fork and combine it with the other ingredients, except the corn flakes, butter, and salsa. Blend well.

Cover a cutting board with wax paper. Scoop out 1/3 cup of the mixture and drop it on the wax paper. Using the bottom side of the measuring cup, gently flatten the cake. Carefully pick up the cakes as you make them and place them on a plate covered with wax paper. Refrigerate for 30 minutes.

Remove the cakes from the refrigerator and gently roll them in the crushed corn flakes. Place in an ungreased glass baking dish. Place a small butter pat on top of each cake. Bake at 450 degrees F for 20 to 25 minutes until the coating on the cakes is crispy. Let the cakes stand for a few minutes before serving, and top each one with a tablespoon of the black bean salsa.

Recipe Source: Bud and Eb's restaurant in Chapel Hill, North Carolina

nutrition data

Nutritional data has not been calculated yet.