Kevin’s smoked bluefish cakes

Kevin’s made smoked bluefish cakes several times before, but he was never happy with them. 

Several years ago, he’d had smoked bluefish cakes he loved — at Josh Grinker’s Brooklyn restaurant, Stone Park Cafe.  We know Josh.  He’s a friend of our friend Allison, and Kevin asked Allison to ask Josh what the secret was.  Josh could have kept it a secret, had he been so inclined, but a generous nature will out, and so he told us.  The secret turned out to be what the secret of so many foods is — mayonnaise.

These things are irresistable.

You can try to make them at home, but next time you’re in Brooklyn, go try them at Stone Park Cafe.  Say hi to Josh for us.

4-6 ounces cooked white fish (cod, haddock, tilapia, any fish will do)
1 pound smoked bluefish, flaked
3 T. seasoned bread crumbs
1/4 c. mayonnaise (we use the light kind)
flour, egg, and panko breadcrumbs for coating
oil for cooking

Mix the fishes with the seasoned bread crumbs and mayonnaise and mix thoroughly (we use a stand mixer). Shape into 3-inch cakes.

Dredge each cake in flour, then egg, then panko.

You can cook them either by pan-frying or deep-frying. If you’re pan frying, heat about 2-3 T. of oil in a skillet over high heat. When the pan is thoroughly heated, add the fish cakes. Cook until golden brown and heated through, about 4-5 minutes per side. If you’re deep-frying, heat enough oil to cover the cakes in a heavy cast-iron skillet. When the oil reaches 370 degrees, add the fish cakes, without crowding the pan. When they’re golden and they float, they’re done.