With fishing busting loose for many species heading into a weekend of cooler weather, a new moon and overall fall-fishing mania, it’s a must to have a great fish recipe at hand.
Whether you like to chase striped bass, sneak up on panfish, or stay close to home and catch catfish in Community waters, here’s a great way to prepare any tasty, white-meat fish:
Prep Time: 5 minutes
Cook Time: 10 minutes
- 1 pound white-fleshed fish fillets, cooked and flaked
- 1 large egg
- 1 small yellow onion, minced
- 1 tablespoon lemon juice
- 2 tablespoons prepared yellow mustard
- 1 teaspoon dried parsley flakes
- ½ teaspoon salt
- ¼ teaspoon coarse ground black pepper
- ½ cup cornflakes crumbs, divided
- Vegetable oil for frying
- Place a large skillet on medium-high heat and add enough oil to just cover the bottom.
- In a mixing bowl, combine fish, egg, onion, lemon juice, mustard, parsley, salt and pepper and stir together thoroughly. Add half the cornflakes to the mixture and gently toss together.
- Separate the mix into fourths and form each into a round patty. Roll each patty in remaining cornflakes to coat the outside.
- Place patties in the hot oil and fry both sides until crisp and browned to your liking.
- Serve and enjoy.
Originally published in “Fare Afield” by Johnathan O’Dell in the July-August 2016 issue of Arizona Wildlife Views magazine.