Richie Rich Fish Cakes

Cooking Instructions

Crush crackers with a heavy rolling pin until in very fine crumbs (about 3/4 cup).

Place all ingredients except crumbs and butter in a medium bowl. Smush together until well combined. Sprinkle the crumbs evenly on the work surface. Divide fish mixture in half. Form each half into a cake about 4 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 butter in a small, nonstick skillet just large enough to hold the two cakes. With a pancake turner or large spatula, gently transfer crumb-covered cakes to skillet. Cook over medium heat for 6 minutes. Turn with a spatula and cook for minutes more. Surfaces should be nicely browned; if they start to get too brown, reduce heat.

Wine Pairing(s)

Cockburn Special Reserve

Rosemount 'Old Benson' Port

Blandy's 'Rich Malmsey' 10-yr Madeira

Sandeman Ruby Porto

Royal Oporto Late Bottled Vintage Porto

Chateau Suduiraut Sauternes

Sandeman Founders Reserve

Smith Woodhouse Colheita Porto

Barros 20-yr Tawny Port

Barton & Guestier Sauternes