Here are a few more varieties. I figure you can mix and match to your taste.
Fish A La Tartare (supposed to be served "raw", but I bet you could make into patties and fry up)
3 1/2 lbs fish
4 hard-cooked egg yolks
1 tsp mustard
1 Tbsp oil
1 Tbsp capers
1/4 cup Boiled Mayonnaise Dressing (to follow)
1 Tbsp catsup
1 Tbsp powdered sugar
1 Tbsp vinegar
1 tsp chopped parsley
1 cup strained fish liquid
salt and pepper
4 hard-cooked egg whites, chopped
1 Tbsp pickles, finely chopped
Boil and bone the fish. Rub the yolks smooth with the mustard and oil, add the rest of the ingredients, the chopped ingredients last. This is where I think you could chill and then form into patties and fry them.
Boiled Mayonnaise Dressing
2 Tbsp flour
1 cup plus 2 Tbsp oil
1/8 cup vinegar
1/8 cup lemon juice
1 cup boiling water
2 egg yolks
1/2 tsp mustard
1/2 tsp salt
cayenne epper
Mix flour, 2 Tbsp oil, vinegar, and lemon juice in a small, non-reactive saucepan. Add the boiling water and boil for 5 minutes stirring constantly. Beat the yolks in a heat-proof bowl until light and lemon colored. Pour in he hot mixture stirring constantly. Ad sesonings and cool. When cool, but not cold, ,gradually beat in the remaining cup of oil.
Fish Cakes
1 lb scrod fillets, cut into 1-inch pieces
4 Tbsp butter
1 small onion, peeled and chopped
1 celery rib, peeled and finely chopped (You peel celery??)
1 Tbsp finely chopped parsley
1 tsp grated lemon rind
1/2 cup fresh breadcrumbs
1 tsp salt
freshly ground black pepper to taste
cornmeal for dusting
2 Tbsp oil for frying
Place fish in workbowl of a food processor fitted with the metal blade. Process until the fish is completely ground and almost fluffy. In a small saute pan, melt 2 Tbsp of the butter. Add the onions and the celery. Cook over medium high heat until soft but not brown. In a large mixing bowl use a rubber spatula to combine the cooked onion with the processed fish. Carfully fold in the parsley, lemon rind, breadcrumbs, salt and pepper. Be careful not to overmix. Divide the mixture into 4 equal balls. Shape each into a patty, handling as little as possible. Lightly dust with cornmeal. Heat the remaining butter with the oil in a large saute pan or skillet. Cook the cakes until golden brown and quite firm to the touch about 5 minutes on each side.
Subsitute 1 cup cold mashed potatoes for the breadcrumbs if desired.
Santa Fe Fishcakes: Add 1 Tbsp chopped, red mild chili pepper. Replace the parsley with fresh cilantro and the lemon rind with lime rind.
Curry Fishcakes: Saute the onions and celery with 1 to 2 tsp curry powder and proceed as above.
Fishcakes aux Fines Herbes: Add 1 tsp chopped, fresh thyme, 1 tsp chopped chives and 1 tsp chopped rosemary to the basic recipe.
Crab Cakes:
4 Tbsp butter
1 small onion, finely chopped
2 ribs celery, peeled and finely chopped
1 small, sweet red pepper, finely chopped
1 cup dry white wine
1 lbs fresh lump crabmeat
1 cup fresh breadcrumbs
1 Tbsp parsley
1 tsp grated lemon zest
1 Tbsp lemon juice
1/2 tsp salt
1/4 tsp black pepper
cornmeal for dusting
2 Tbsp oil
In a small saute pan, melt 2 Tbsp of the butter. Add the onion, celery and red pepper. Cook over medium high heat until softened but not browned. Pour in the wine and increase heat to high. Boil until liquid is reduced by half. Transfer to a mixing bowl. Add the crabmeat, breadcrumbs, parsley, lemon zest and juice, salt, and pepper. Gently blend. Using wet hands, form small balls of the mixture. Pat down to make cakes 2 to 3 inches in diameter. Rewet hands as necessary. Place the cornmeal in a shallow bowl. Roll each cake in the meal, shaking off any excess. Melt the remaining 2 Tbls butter with the oil over high heat. When very hot, add the cakes and quickly sautee until golden brown.