of the Week!
By Nancy Finch, Food Columnist
Friday night. I worked late. What to do?
The solution? “Little Saigon,” great Vietnamese
food. So I called. I didn’t
have a menu. This became complicated. The person who answered the phone
spoke some English, but not a lot. His English was certainly better than my
I was getting nowhere, so finally I said, “Is there a
special?” Ah, yes, was the answer. “What?” I asked. “Fish,” came
the response, “big fish.” “Big enough for two?” It sounded like he
said yes. So I ordered the “big fish” for take-out.
When a huge plastic container arrived made of two or
more boxes put together, I was curious.
In the box was the biggest flounder I had ever seen.
This was definitely feeding-the-5,000 material.
With the fish for my husband and me only, there was a
LOT of fish left. We don’t have a cat and I wouldn’t have fed a cat the
mountains of delicious, expensive flounder anyway.
I remembered a recipe given to me by a fellow food
writer years ago. Her mother-in-law used it for leftover bluefish. Night #3
of the fish, we had “Flounder Fish Cakes” made with the bluefish
I think my husband enjoyed the fish cakes more than the
The “leftover fish” episode sent me on a search.
Sure enough, there ARE fish cake recipes that don’t use leftover fish. You
bake the fish, by these recipes, and make your fish cakes. They were indeed
good — a delicious and different way to serve fish. So, whether your fish
is leftover or fresh from the water or seafood market, fish cakes are a
dandy way to enjoy fish.
Directions: Flake fish, add crumbled crackers, chopped
onion and mix well. Add egg and combine until well mixed. Add salt and
pepper. Form fish mixture into cakes. Heat skillet and spray or drizzle oil
on the hot skillet. Add fish cakes and cook on each side until lightly
brown. Serve with tartar or cocktail sauce, if desired. (I didn’t use
amounts because you can add fish, crackers or onions in whatever amount you
like. If a large quantity is used, add 2 eggs.)
with cilantro mango relish