Needless to say this recipe can be done with any white fish, but if you are in the Midwest, please try to get perch, pike or walleye for this. It just seems right. Trout would also work well, here, especially Great Lakes lake trout or steelhead.
Course: Main Course
Author: Hank Shaw
1/2poundcooked,flaked pike or other while fish
1/2cupcooked wild rice
1/4cupminced onion,red if you have one
1tablespoonmustard,Dijon if you have it
2tablespoonsfresh chopped parsley
1tablespoonfresh chopped chives
1/4cupbutter,lard or vegetable oil for cooking
Greens for a salad
Make sure any little bones are out of the fish. Mix everything (except the oil and salad greens) together in a large bowl. Divide the mix into 8 roughly equal parts and form into patties. If you have time, set the patties on a cookie sheet in the fridge for 30 minutes to firm up. You can skip this step if you are rushed.
Fry the patties in the butter until golden brown, about 3 to 5 minutes per side. Serve with a green salad with a nice vinaigrette, or try my saffron aioli.