Fish Cakes

In my short canning career, I've canned a few batches of jam, some pretty darn good applesauce, and a batch of green beans that I actually had to throw out after my mom kindly advised me that canning green beans without a pressure cooker can actually kill me and my family.

Okie-dokie.  Noted.

But in my canning world, my mother-in-law is the reigning queen. She cans walleye. And bonus, she shares generously with us.

I have not yet ventured into the world of canning proteins. I grew up on tuna fish on toast, so the concept of canned fish is not foreign, but I remember the first time I saw those clear jars of walleye chunks swimming in some reddish sauce. I thought it was the grossest thing ever. Now, however, canned walleye sits on the pantry shelf right next to the beans and vinegar. Usually my husband cracks open a jar, mixes it with some Hellman's and maybe a chopped pickle, and eats it on crackers. However, the other night, I wanted some greens and protein and thought fish cakes fit the bill. 

As you probably don't have canned walleye sitting on your pantry shelf, go ahead and use tuna or canned salmon for an extra omega-3 boost. Of course, you can always cook up some fresh fish and flake it for fish cakes, but it seems like a waste of a fresh fillet to me. 

As for canning walleye, I'm going to learn how to do it someday, but first things first: I need to figure out this whole non-lethal canned green bean thing.

Fish Cakes

Loosely adapted from the wonderful Bi-Rite Market's Eat Good Food cookbook. We were lucky enough to go to Bi-Rite Market during a trip to San Francisco last year. It's in the Mission District, just around the corner from Tartine - I was freaking out from the foodie joy of it all. A scoop of ice cream at Bi-Rite Creamery across the street from the market is an absolute must. 

1 T extra-virgin olive oil
1 cup finely diced celery
1 large leek, white and light green parts only, finely diced - about 1 cup
Freshly ground black pepper
16 oz. canned fish (tuna, salmon, or your home-canned walleye...)
1 large egg
1 1/2 T fresh lemon juice
A pinch of cayenne pepper
1/4 cup mayonnaise
3 T capers - drained, rinsed, and coarsely chopped
1 T dill
1 cup finely crushed saltine crackers (salted top; if using unsalted crackers, add a healthy pinch of salt to the fish mixture)
Canola oil, for frying
Tartar sauce, for serving

In a medium skillet, heat the olive oil. Add the celery and leek, season with salt and black pepper and cook over moderately low heat, stirring occasionally, until softened, about 10 minutes. Let cool completely.

In a large bowl, combine the fish, egg, lemon juice and cayenne with 1/4 teaspoon of black pepper; mix well. Stir in the leek and celery along with the mayonnaise, capers, dill, and 1/4 cup of the cracker crumbs.

In a shallow bowl, spread the remaining cracker crumbs. Form the fish mixture into 3 1/2 inch patties. Dredge the patties in the crumbs and transfer to a parchment paper-lined baking sheet.

In a large nonstick skillet, heat 1/4" of canola oil until shimmering (the oil must be hot, otherwise you'll get greasy, soggy fish cakes). Add the fish cakes and fry over moderately high heat until browned on the bottom, about 2 minutes. Turn and fry until golden brown and cooked through, about 3 minutes longer. Transfer to a paper towel-lined plate to drain. Serve with tartar sauce and a green salad.