Bluefish Cakes

Serves: Four | Prep: 15 min | Cook: 18 min

Ingredients:

Oven Baked Fish Fingers:
1 lb bluefish fillets, boneless and skinless
1/2 cup mayonnaise, divided
1 cup Panko breadcrumbs, divided
1 egg
1 tsp lemon zest
1 Tbsp freshly squeezed lemon juice
2 Tbsp fresh parsley, minced
1 Tbsp capers, roughly chopped
1/2 tsp celery salt
1/4 tsp pepper

Directions:
Preheat oven 325°F/160°C. Line a baking sheet with baking paper.

Place the bluefish fillets on the prepared baking sheet and spread 1/4 cup of the mayonnaise evenly over the top of each fillet and bake for 12–15 minutes, or until the fish is cooked through.

Allow the fish to cool slightly, then flake it into a large bowl. Add the remaining 1/4 cup mayonnaise, 1/2 cup breadcrumbs, egg, lemon zest, lemon juice, parsley, capers, celery salt, and pepper, and gently mix until combined.

Spread the remaining 1/2 cup breadcrumbs onto a plate. Form the fish mixture into patties using about 1/2 cup of mixture for each cake, then lightly coat both sides with the breadcrumbs. Place the cakes in the refrigerator and chill for at least 15 minutes.

Meanwhile, pour enough oil into a large skillet to come about one-quarter of the way up the sides and heat over medium high heat. Fry the fish cakes for 3–5 minutes per side, until golden brown and heated through. Transfer to a paper towel-lined plate and serve warm with fresh lemon wedges and Tartar Sauce.

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Oven Baked Fish Fingers
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