One of my coworkers spent Wednesday with his dad and brother on a boat off the coast of Sandy Hook, New Jersey. It turned out to be a great day for fishing. Jorge returned with more bluefish than any one or two or ten people can reasonably consume. And so he spread the wealth.
I left work last night with two very large bluefish filets tucked into my tote bag. As luck would have it, Rachel was available on short notice. We caught up over a few bottles of wine, the rest of my Newfangled Vichysoisse, and bluefish baked in foil packets with sugar snap peas, asparagus, chives, butter, lemon and a splash of wine.
Despite our best efforts, I was left with quite a bit of bluefish. Not a problem.
(Last Night’s) Bluefish Cakes
- 1 filet (about the size of a piece of Texas toast) cooked bluefish (or whatever other leftover fish you happen to have)
- 1/2 jalapeño, seeded and minced
- 1 small bunch chives (or scallions or plain old onion), minced
- 1 small bunch minced fresh herbs (parsley, cilantro, etc.)
- 2 big spoonfuls mayonnaise
- 1 spoon dijon mustard
- a few shakes of panko or other breadcrumbs or crushed up crackers if that’s what you got
- salt, pepper, cayenne, paprika and/or whatever else you heart desires
- enough oil to coat your cast iron skillet
Bring the oil up to medium heat in a large cast iron skillet. Flake the fish into a small bowl. If a little bit of that delicious butter, wine and lemon sauce slips in, so much the better. Stir in the rest of the ingredients, taste and adjust seasoning to your preference. You want a somewhat gummy texture so that the cakes will hold together. (An egg would probably help with this, but I opted to serve my lone egg fried on top of the cakes.) Use a serving spoon to drop large patties into the pan. Cook swirling occasionally to make sure the oil is distributed evenly and the cakes aren’t sticking. When a nice brown crust is formed on the bottom, flip and repeat.