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Are you tired of the same old fish recipes? Looking for something new and exciting to try in the kitchen? Look no further than our Hamachi Fish Cakes! This delicious dish is a unique take on the classic fish cake, featuring hamachi (also known as yellowtail) and a blend of fresh herbs and spices.
In a large bowl, combine the chopped hamachi, panko bread crumbs, mayonnaise, Dijon mustard, lemon juice, chives, parsley, dill, salt, and black pepper. Mix well.
Add the beaten egg to the mixture and stir until well combined.
Use your hands to shape the mixture into patties, about 3 inches in diameter.
Heat the olive oil in a large skillet over medium-high heat. Add the fish cakes and cook for 3-4 minutes on each side, until golden brown and cooked through.
Serve the fish cakes hot, with your favorite dipping sauce on the side.
A: Yes, you can use any firm, white fish for this recipe. Halibut, cod, or snapper would all work well.
A: Yes, you can make the fish cakes up to a day ahead of time and store them in the refrigerator. Just be sure to bring them to room temperature before cooking.
A: Yes, you can freeze the uncooked fish cakes for up to 3 months. To cook, thaw in the refrigerator overnight and then follow the cooking instructions.
Hamachi Fish Cakes are a delicious and surprising twist on a classic dish. Packed with flavor and easy to make, they're sure to become a new favorite in your recipe repertoire. Whether you're looking for a new way to enjoy fish or simply want to mix up your meal routine, these fish cakes are the perfect choice. So why not give them a try today? Your taste buds will thank you!
Grilling diver scallops brings out their sweet, rich flavors. Our expert guide shares grilling techniques, chef tips, and the best marinades for perfect scallops every time. For premium scallops, visit Global Seafoods.
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