Black Hawk Recipes
Now that you've caught your fish, how will you cook it?
Stay tuned here for some great recipes those of us at the Black Hawk love to make (and eat!)
Have a great recipe? Send it to Heather, and maybe it'll get on this page too!
Here's the first one...the one everyone's been asking about....
Black Hawk Striped Bass Crab Cakes
2 pounds freshly skinned striped bass
2 heaping Tablespoons mayo
1 heaping Tablespoon Dijon Mustard
2 eggs
2 cups Italian flavored bread crumbs
1 cup chopped onion
1 cup chopped green pepper
2 Tablespoons extra virgin olive oil
Optional: (but recommended)
1 cup chopped celery
1 teaspoon Old Bay Seasoning
Crushed red pepper flakes to taste
Bass:
1. Clean the fillets- be sure to remove all the red meat. Then cut bass into 4" pieces.
2. Poach until done- white and flakey, about 10 minutes
3. Place cooked fish in colander and press out as much water as possible. Leave in colander to cool.
Vegetables:
1. Chop all vegetables into very small pieces.
2. Saute green peppers, onions and celery in olive oil until tender. Set aside to cool.
To Make Cakes:
1. In large mixing bowl, combine mayo, mustard, eggs and vegetables.
2. Add in Old Bay and red pepper flakes.
3. Flake the fish and add to the mixture. Mix until well combined. Do not overmix.
4. Mix in bread crumbs a little at a time, until the mixture is easy to form into patties. Do not add all the breadcrumbs at once or the mixture will become hard.
5. Using your hands, form cakes from the mixture.
For best results, refrigerate cakes for at least one hour before cooking!
To cook, pan fry in olive oil and butter until browned and heated through. Alternatively, you can bake the cakes for 30-45 minutes at 350 degrees.
Serve with tartar sauce or cocktail sauce.
