All natural; no MSG, no anti-caking agents, no fillers or preservatives.  Simply blended spices.  No Bull!

Ingredients:
1         lb                   Fresh fish- firm, flakey fish (cod, halibut, snapper or                                                  grouper)
1/4      C                   Spice Union Chesapeake Bay Spice Blend
1/4      C                   Dry white wine
2         ea                  Medium size Russet potatoes
1         Tbsp               Salt
2         C                    Water
1/2      C                    White onion- finely diced
1         Tbsp               Fresh garlic- finely minced
1         Tbsp               Butter
2         Tbsp               Fresh Italian flat leaf parsley- finely minced.
1/4      C                    All-purpose flour
1         ea                   Fresh large egg- beaten
1/4      C                    Panko bread crumbs
1/2      C                    Spice Union Wild Game Seasoning Blend
1         C                    Peanut Oil
4         ea                   Fresh Lemon Wedges

 

1. Preheat your oven to 375°F.

2. Season both sides of the fish with 2 Tbsp of Spice Union Chesapeake Bay Spice Blend.

3. Place the fish into a ceramic or glass baking dish.

4. Pour the white wine into the baking dish.

5. Place the fish into the preheated oven and bake for 20-25 minutes or just until the fish is barely cooked through.

6. Remove the fish from the oven and set aside to cool to room temperature.

7. Peel the potatoes and cut each potato into three pieces.

8. Place the potatoes, salt and water into a small pot.

9. On medium heat, cook the potatoes until fork tender (about 20 minutes).

10. Remove the potatoes from the water and allow for 5 minutes.

11. Combine the onion, garlic and butter in a small sauté pan.  

12. Sauté over low heat until the onions are cooked through.

13. Remove the onions from the heat and set aside to cool to room temperature.

14. Using a large fork, gently mash the potatoes until they are in pea sized bits.

15. Flake the fish into small pieces.

16. Combine the fish, potato, onion mixture, parsley and remaining Spice Union Chesapeake Bay Spice Blend in a large bowl.

17. Gently fold together the fish mixture until well combined.

18. Let the fish mixture rest for 30 minutes.

19. Using a mold (jar lid or food mold) lined with plastic wrap, form the fish cakes.

20. In a large cast iron pan, heat the peanut oil to 400°F.

21. Dredge the fish cakes in flour, coat in egg and dredge in the Panko bread crumbs.

22. Immediately place the fish cakes in the hot oil.

23. Fry the fish cakes for 2-3 minutes per side or until golden brown.

24. Remove the fish cakes to a paper towel line dish.  This will absorb any excess oil.

25. Serve the fish cakes immediately with lemon wedges on the side and a fresh salad with a light vinaigrette.