I can't tell you how thankful I am that they get along so well. They can go hang out and talk in a boat all day without me being there - that's pretty cool. I hear so many stories of difficult in-law relationships that end up pitting spouse against parent and vice versa. I've even heard of these relationships tearing families apart. Kent and I are so lucky not to have that drama hanging over our little family. Instead, our relationships with each other's parents has blossomed into a loving, supportive network of extended family, creating a warm and cozy environment for our little boy to grow up in.
Ben wearing Dad's fishing hat. Classic.
Back to the fish, Fine Cooking had a great piece on crab cakes recently. I adore crab cakes, but fresh crab in ND is frankly outside our grocery budget. So I thought, 'Why not substitute fish?' I steamed those fresh fillets that were just pulled out of the water hours ago, broke it up into chunks, and followed the crab cake recipe - and it worked beautifully!
I used walleye, but other fish would probably work - trout, cod, maybe even catfish (although catfish can get mushy in my experience). Old Bay seasoning is available in the spice aisle of your grocery store.
1 lb. fish fillets, steamed, cooled, and broken into small chunks
1/4 c. mayo
1 and 1/2 tsp. Dijon mustard
1 and 1/2 tsp. Old Bay seasoning
1 tsp. lemon juice
1/2 tsp. Worcestershire sauce
1/4 tsp. kosher salt
1 and 1/4 cups fresh breadcrumbs (i.e. grind up 4 slices Wonder bread in food processor)
1 Tbs. chopped fresh parsley
2 Tbs. butter
1 Tbs. olive oil
Put fish in medium mixing bowl and set aside. In a small bowl, whisk together egg, mayo, mustard, Old Bay, lemon juice, Worcestershire sauce, and salt. Pour mixture over fish and mix gently until combined - don't want to break up the fish into mush.
Sprinkle breadcrumbs and parsley over mixture, then mix thoroughly but gently - mixture should still be somewhat loose. Refrigerate mixture for one hour.
Shape mixture into 8 cakes about 1" thick. Heat butter and oil over medium heat in cast-iron or non-stick pan until butter is melted and frothy. Add cakes to pan and cook until golden brown, about 4 minutes. Flip and cook on other side until browned, another 4 minutes. Drain on paper towels and serve with lemon wedges.