Ingredients:

• 1 pound of sole fish or other white fish (tilapia is an excellent choice as well)
• 3 cups of bread crumbs
• 1/3 cup green onions, thinly diced
• 1/2 cup real mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon Worcestershire sauce
• 1 egg slightly beaten
• 1 teaspoon of salt (more if you like)
• 1/2 teaspoon dried basil
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon onion powder
• 1/8 teaspoon chili powder
• 1/8 teaspoon thyme
• 1/8 teaspoon ground mustard

Start by mixing all of the dry spices together in a small bowl or container.

Bake the fish for 5 to 8 minutes, until barely done and it easily flakes apart. Remove the fish from the oven and allow to cool. Then break the fish apart and place in a bowl. Next, toss about 2 cups of the bread crumbs with the fish.

In another bowl mix the mayonnaise, lemon juice, worcestershire sauce, the egg, and the spice mixture. Pour the mixture over the fish and combine. Form mixture into cakes and roll in the rest of the bread crumbs to make a bread crumb surface.

Pan fry or broil until the outer portion of the fish cake is lightly golden.

Serve the fish cakes over a bed of wilted watercress or spinach for a complete and eye pleasing entre.

Return to Sole Recipes

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