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Rio
Grande Redfish Patties
by Captain Cliff Fleming
Ingredients:
1 or 2 lbs Redfish fresh garlic
red onion\green onion\yellow onion\white onion
green chili (Anaheim pepper) \ Poblano pepper \chili Serrano \ bell pepper
2 eggs
premium crackers \ Wheatsworth
Tabasco sauce
salt
pepper
fresh lemon\lime\key limes
mild olive oil\canola oil
cayenne pepper
sugar white
Cooking:
There are many ways and combinations to mix these spices and vegetables the sky
is the limit so lets go.
In a non stick skillet place a little olive oil fish fillets and small amounts
of finely chopped garlic, peppers, onion; add a little Tabasco, cayenne pepper,
lemon juice, pepper and salt if needed. Cook till done then place to side. This
will look and taste great as is but don't eat it yet. Allow to cool a little and
drain and save juice.
In a mixing bowl crush 1 package of crackers add 2 eggs, add precooked fish add
finely chopped peppers, onion, lemon juice, Tabasco, cayenne pepper to taste,
and 1 teaspoon sugar, salt and pepper to taste. This will probably be a little
dry now add fish juices till the mixture is moist and will mold into patties
firm enough to deep fry. Heat canola oil enough to halfway cover patties and fry
till golden browned or about 5 minutes each side.
Remove from oil and drain.
Serve immediately with fresh lemon wedges or catsup.
Chilled in the refrigerator and served the next day are one of my favorites so
make enough for leftovers.
You may substitute any kind of fish or combinations of fish frozen fish or
sardines. My dad tricked me one time with sardines and I loved it and that is
how this recipe came about.
Mix and match hot peppers or milder peppers till you develop a special mixture
of your own remember the sky is the limit. Use one kind of pepper or onions or
all kinds use your imagination. Your gonna love em if you like fish or salmon
patties; shark; flounder; orange roughy; shrimp; scallops, etc., or any mixture
thereof.
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