Walleye Cakes - Pan-fried, seasoned fish patties

Welcome to a taste of the great outdoors with a twist of kitchen elegance. I'm here to bring you a recipe that combines the rustic charm of lake-caught fish with sophisticated flavors. Today, we're making Northern Lakes Fish Cakes with Zesty Tartar Sauce, inspired by the expert outdoor culinary skills of Chef Jim from Michigan Out-of-Doors TV.

Ingredients:

- 2 fillets of whitefish

- 2 fillets of walleye

- Cajun seasoning (homemade or store-bought, like Paul Prudhomme's)

- 2 tablespoons olive oil

- 1/4 cup celery, finely diced

- 1/4 cup onions, finely diced

- 1/4 cup green onions, chopped

- 2 tablespoons mayonnaise

- 1 large egg

- 1 tablespoon fresh dill, chopped

- 1 teaspoon Worcestershire sauce

- Juice of half a lemon

- A few dashes of Tabasco sauce

- 1 teaspoon Dijon mustard (whole grain can be used as well)

- 1 cup panko breadcrumbs

- Salt to taste

- Oil for pan-frying

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For the Tartar Sauce:

- 1 cup mayonnaise

- 1 tablespoon fresh dill, chopped

- Juice of half a lemon

- 1 tablespoon capers, chopped

- 1 teaspoon Dijon mustard

- Salt and pepper to taste

Cooking Instructions:

1. Season your whitefish and walleye fillets generously with Cajun seasoning.

2. Heat olive oil in a pan over medium heat. Cook the seasoned fish thoroughly until flaky. Once cooked, let the fish cool down.

3. In the same pan, quickly sauté the diced celery and onions until translucent. Set aside to cool.

4. In a large bowl, combine one whole egg, chopped fresh dill, lemon juice, Worcestershire sauce, Tabasco, and Dijon mustard.

5. Add the green onions and mayonnaise into the mixture.

6. Once the fish and sautéed vegetables have cooled, gently flake the fish and combine it with the mixture in the bowl.

7. Gradually incorporate the panko breadcrumbs until the mixture can hold its shape when formed into cakes—season with salt to taste.

8. Refrigerate the mixture for about 30 minutes to firm up.

9. Form the fish mixture into cakes.

10. In a clean pan, heat some oil over medium heat. Pan-fry the cakes until golden brown on both sides.

For the Tartar Sauce:

1. In a separate bowl, combine mayonnaise, fresh dill, lemon juice, chopped capers, Dijon mustard, salt, and pepper.

2. Mix well and refrigerate until ready to serve with the fish cakes.

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Prep Time: 20 minutes (plus 30 minutes of cooling time)

Cook Time: 20 minutes

Total Time: 1 hour 10 minutes (includes cooling time)

Servings: 4-6 servings

Equipment:

- Mixing bowls

- Non-stick frying pan

- Spatula

Recipe and method from Chef Jim, featured on Michigan Out-of-Doors TV.

Catch the full culinary adventure on their YouTube channel: https://www.youtube.com/@jimmygretz

Cooking Tips:

- Make sure the fish is cooked through and cooled before combining with other ingredients to prevent the cakes from falling apart.

- Adjust the amount of breadcrumbs as needed; too many can dry out the cakes, while too few might not hold the cakes together.

- Serve the fish cakes over a refreshing dollop of homemade tartar sauce for a zesty kick.

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Walleye Cakes - Pan-fried, seasoned fish patties