Everyday Fish Cakes

Cooking Instructions

Crush crackers with a heavy rolling pin until in fine crumbs, about 1 cup. Place in a layer on a sheet pan or on a work surface.

Combine remaining ingredients except for butter. Divide fish mixture into 4 equal parts (8 for children). Form each part into a cake about 3-1/2 inches in diameter and 3/4 inch thick. Plop each cake down onto crumbs. Pat crumbs all over so that all exposed surfaces are covered.

Melt half the butter in a small nonstick skillet just large enough to hold 2 cakes. With a pancake turner or large spatula, gently transfer 2 crumb-covered cakes to skillet. Four of the child-size cakes cook at a time. Cook over medium heat for 6 minutes. Turn with a spatula and cook for 6 minutes more. Surfaces should be nicely browned; if they start to get too brown, reduce heat. Repeat with remaining butter and fish cakes.

Wine Pairing(s)

Dow's Vintage Porto

Chateau Reynella 'Old Cave' Aged Tawny Port

Podere il Palazzino Vinsanto del Chianti Classico

Smith Woodhouse Vintage Porto

Fonseca Late Bottled Vintage Port

Royal Oporto Vintage Oporto

Dow's White Porto

Delaforce Vintage Porto

Sandeman Tawny Porto

Symington 'Quinta do Vesuvio' Vintage Porto