Tilapia Fish Cakes

Tilapia Fish Cakes

Crushed saltines are the secret for these crispy and flavorful fish cakes.  These are great for freezing.  Just make them up to the point of frying and then freeze them on a cookie sheet.  When you’re ready to cook them, toss the frozen cakes right into the hot pan, just add two or three minutes to the cooking time.

• 2 lbs. tilapia filets
• 1-2 t. olive oil
• salt and pepper
• 2 eggs, beaten
• 1/2 C. mayonnaise
• 1/4 C. lemon juice
• 3 T. cream horseradish
• 3/4 C. panko crumbs
• 1/4 C. chopped fresh parsley
• 30-40 saltine crackers, crushed into coarse crumbs
• olive oil for frying
• lemon wedges and tartar sauce, optional

Preheat the oven to 400 degrees.  Place the tilapia filets on a baking sheet.  Drizzle with olive oil and season with salt and pepper.  Roast for 15 minutes.  Set the fish aside to cool.

Flake the fish with a fork into a large bowl.  Add the eggs, mayonnaise, lemon juice, horseradish, panko crumbs, and parsley.  Season with salt and pepper and toss to combine.  Chill the mixture for about an hour.  The dish can be made to this point and kept in the fridge overnight if desired.  Form the fish mixture into 16 patties, about 4 inches in diameter.  Place the saltine crumbs on a plate and carefully coat the outside of the cakes with the saltine crumbs.  Heat a nonstick skillet on medium heat.  Add about a tablespoon of olive oil.  Fry the fish cakes for about 2 minutes on each side until they are golden brown.  You will have to work in batches, adding more oil as needed.  You can keep them warm in a low oven until ready to serve.  Serve with lemon wedges and tartar sauce if desired.

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