Bernaies Tilapia Fishcakes Recipes

Steps:

• Pulse the bread in a food processor until finely ground. Scoop 1 cup of the bread crumbs into a medium bowl and spread the remaining bread crumbs (about 3/4 cup) on a large plate. Grate the zest of the lemon into the bowl along with the breadcrumbs.
• Pulse the fish in the food processor until coarsely diced (do not form a paste). Add the fish to the bowl with the lemon-bread crumbs along with the pickles, mayonnaise, egg, 3/4 teaspoon salt, and a few grinds of pepper. Form into 4 patties and dredge in the bread crumbs on the plate, turning to coat both sides.
• Heat 3 tablespoons of the oil in a large heavy skillet over medium heat. When hot, add the fish cakes and cook, flipping once, until golden and cooked through, 8 to 10 minutes.
• Halve the lemon and squeeze half of the juice into a bowl. Cut the other half into wedges. Toss the baby greens with the lemon juice and remaining 2 tablespoons oil. Season with 1/2 teaspoon salt and a few grinds of pepper. Serve the fish cakes with the salad and lemon wedges.
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Steps:

• In a bowl, combine the first nine ingredients; mix well. Shape into 12 patties, adding additional water if needed; coat with the Italian bread crumbs. In a large skillet, heat oil over medium-high heat. Cook the patties until lightly browned, 4-5 minutes on each side. If desired, serve immediately with tartar sauce and lemon.

Steps:

• Heat a large skillet over medium-high heat. Add 1 tablespoon oil. Add tilapia fillets, salt, and pepper and cook until easily flaked with a fork, about 2 minutes on each side. Turn off the heat and shred the fish with 2 forks. Transfer to a bowl.
• Toss the fish with bread crumbs, green onions, egg, lemon juice, feta cheese, garlic powder, dill, and hot sauce.
• Form patties with your hand and refrigerate for at least 1 hour.
• Set a skillet over medium-high heat. Add remaining oil. Cook patties in the hot oil until golden brown, 1 to 2 minutes on each side.

Steps:

• Place all the ingredients, apart from the polenta and oil, into a large bowl and mix thoroughly.
• Shape into palm sized patties and coat each side with polenta.
• Heat the oil in a frying pan over a medium heat and fry the fish cakes, a few at a time, for 3-4 minutes on each side, until golden brown. Drain on kitchen paper and serve immediately.

Steps:

• Season fillets with salt and pepper. Dust with 1/3 cup of flour.
• Beat buttermilk and egg in a bowl. Combine remaining flour, cornmeal, seafood seasoning, baking powder, and baking soda in another bowl. Dip all flour-dusted fillets into egg mixture, then into seasoned flour mixture.
• Heat oil over medium-high heat in a large frying pan or deep fryer. Fry fillets, working in batches if needed, until golden, about 2 minutes on each side. Season again with salt as soon as your take them out of the pan or fryer.

Steps:

• Preheat oven to 375.
• Shred tilipia into small chunks.
• In a large bowl combine all ingredients thoroughly.
• Form mixture into four patties or 'cakes'and place on greased tin foil. Place the foil with cakes on them in oven for 10 minutes.
• Turn broiler on after the ten minutes and cook for another 5 minutes (total cook time is 15 minutes) Tops should begin to look brown and toasted.

Steps:

• 1. Boil the Tilapia until it flakes easily with a fork. Drain and set aside to cool. 2. Peel & boil the potatoes until fully cooked. Drain and set aside to cool. 3. In a large bowl, mix the bread crumb to the pepper and wait until the first two ingredients are cool to the touch. 4. Mash the potatoes, crumble the fish, and add them into the bowl. 5. Lastly, break the 2 eggs into the bowl and mix everything thoroughly with your hands. 6. Form into 10 patties (about 70 to 75 grams each), press each pattie into some extra Panko flakes in a bowl, then fry them in a bit of butter or oil. * If you are not going to eat them right away, fry them, cool them on a cookie rack, then freeze them in an airtight container. They reheat in the oven very nicely.