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Shore lunch
1 lb fish (about four walleye fillets
or two northern pike fillets)
4 whole peppercorns
Handful of fresh dill
1 cup water
1 cup mashed potatoes
1 egg
1 teaspoon hot sauce
¼ cup chives, chopped
¼ cup bread crumbs
1 egg
1 teaspoon lemon zest
¾ teaspoon black pepper
¾ teaspoon salt
¼ cup canola oil for frying
Instructions
TO COOK FISH
Place fillets in a frying pan. Add water,
peppercorns and dill. Bring to a
boil. Cover and poach for about five
minutes. Remove fish and discard
the rest.
TO ASSEMBLE CAKES
Combine all remaining ingredients
(except canola oil) in a large bowl.
Flake fish and add it to the mixture.
Form patties (you should be able to
make four or five). In a frying pan,
heat canola oil to medium high. Cook
on one side for about four minutes
until golden brown. Flip and cook on
the other side for an additional four
minutes. Serve with a lemon wedge
and homemade tartar sauce.
Tartar sauce
½ cup mayonnaise
2 tablespoon green relish
1 teaspoon hot sauce
1 teaspoon lemon juice
Combine all ingredients until
well blended.
Recipe by Shel Zolkewich
> huntfishmanitoba.ca/blog
Fresh Catch Fish Cakes
Shel Zolkewich
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