Camp Fish Cakes

 

Author: Josh Dahlke

 

Whenever I can pair a hunt with an opportunity to wet a line, I make sure to come equipped. Whether you’re packing a fly rod for mountain trout or spin gear for freshwater walleyes, don’t forget your fillet knife. Fresh-caught fish is the quintessential backwoods or backcountry hunting meal. And while a lightly breaded fillet cooked in a well-oiled skillet is tough to beat, it can get old—especially if you’re eating a lot of fish in camp. Not to mention, if you’re anything like me, you might get into somewhat of a fishing frenzy and keep more fish than you need for one meal.  After you and your buddies gorge on pan-fried fish, what should you do with the leftovers? Repurpose them into these simple, tastefully incredible camp fish cakes.

 

INGREDIENTS

Leftover fried fish

Potatoes

Eggs

Bread crumbs

Cooking oil

Garlic powder

Kosher salt

Black pepper

Shredded Parmesan cheese
Mayo

Sriracha chili sauce

Dill (fresh or dried)

 

INSTRUCTIONS

1.) Debone leftover fried fish. The easiest way to do this is by hand—ideally with rubber gloves.
2.) Boil or bake potatoes until soft. Cool and mash.
3.) Combine fish and mashed potatoes at a 50/50 ratio. Add garlic powder, kosher salt and black pepper (season to taste). Add light sprinkle of Parmesan cheese. Mix all ingredients evenly and roll into small patties.
4.) Dredge patties in beaten egg. Dip in breadcrumbs.
5.) Pan fry fish patties in cooking oil at medium-high heat until golden in color.
6.) Combine mayo, sriracha and dill to taste for dipping sauce.