Over the years some of the featured skippers have shared a few recipes with us, such as Ragnhild from the Farwest Leader, the Hillstrands, Phil Harris on the Paula Deen show, and even Sig & Edgar Hansen in a TV Guide issue. Well now we have more recipes to try out as one of the show’s fishermen is cooking up seafood during each episode of ‘After the Catch’. While I can’t say I’ll be trying out Edgar’s Fish Head Soup anytime soon, Sig Hansen’s Fish Cakes look pretty interesting!
2 pounds fresh cod fillets
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon nutmeg
3 tablespoons potato starch
1/2 medium onion
2 cups half and half
Drain excess moisture from cod by leaving it in fridge on paper towels.
Use a food processor to chop the onion. Add the cod and blend, adding the half and half, then potato starch and egg. Add seasoning and blend into a thick paste.
Heat an inch and a half of oil in a deep skillet. Using a large spoon, drop meatball-size globs into the oil. Roll over as they brown. They will puff and try to float as they cook. Drain and serve or cool and reheat in a microwave. Serve as a snack or with boiled potatoes and carrots with brown gravy. Serves 8-10.