Yield: 4 -6 serving
|1 pounds||Poached bluefish fillets, skinned|
|½ teaspoon||Seafood seasoning|
|2 tablespoons||Minced onions|
|1 tablespoon||Minced green pepper|
|½ cup||Finely crushed cracker crumbs|
|2 teaspoons||Dijon mustard|
|Salt and pepper to taste; preferably light on salt and a bit heavier on pepper|
Flake bluefish, then mix all ingredients together, form into cakes.
Fry at 350 degrees F. until light brown. Nothing else to it.
To insure against any fatty flavor, after poaching the bluefish, remove the darker flesh in the center of the outside of the filet.
Its' taste is strong; your cat will appreciate it, but not your diners.