Homemade Fish Cakes

Homemade Fish Cakes

If you like crab cakes, you're probably going to love fish cakes just as much. Enjoy this homemade fish cakes recipe.

Ingredients

* 1 medium size cuttlefish
* 1 large fillet of skinless thick whitefish
* 1/2 yellow onion, chopped
* 1/2 green bell pepper, chopped
* 1/2 red bell pepper, chopped
* 1/2 orange bell pepper, chopped
* 1/2 small carrot chopped
* 1/2 cup canned corn
* Approximately 1 cup flour
* 1 egg, beaten
* Cold water
* Ground black pepper, Salt and sugar
* About 1 cup oil for frying (peanut, canola, or other vegetable oil)

How to make fish cakes

1. Clean the cuttlefish, removing the beak, eyes and quill; discard the insides. Peel off the skin and chop the flesh into small pieces. Place in a mixing bowl.
2. Cut the raw fish into small pieces and place in a mixing bowl. Remove any bones you might find.
3. Combine cuttlefish, whitefish and next 9 ingredients (onion through sugar) in a large mixing bowl. Mix well (don't worry if the fish falls apart).
4. Now, using your hands or two spoons, make small patties or cakes. If cakes won't stay together because they are too wet, add a little flour. If cakes won't mix together because they are too dry, add a little cold water.
5. Pour oil into a work or frying pan, about 1 inch deep. Turn heat to medium-high. Oil is hot enough when bubbles begin to rise from the bottom of the pan. Test it by dipping the edge of a fish cake into the oil - if it sizzles and begins to cook, the oil is ready.
6. Fry fish cakes until golden brown, approximately 2-3 minutes on each side. Use tongs to turn the cakes. When they are done frying, place on paper towels (or a tea towel) to drain excess oil.
7. Serve hot.

Tips: You can also cut cake into bite-sized pieces.