Directions

Lemon Buttermilk Sauce

Whisk the lemon juice with sugar to dissolve, then whisk in remaining ingredients.  Place in refrigerator.  

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Fish Cakes

Rinse the fish well, under cold water and pat dry with paper towels.  Place on a cutting board and chop the filets into small pieces, using a sharp knife.  Scrape into a large mixing bowl.  Add the dry ingredients and mix very well. Whisk the balsamic vinegar with the eggs, add to the bowl and mix very well.  

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Frying Preparation 

Add the Panko, lemon zest and salt to a small bowl and whisk well.  

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Place a sheet of wax paper on the counter and place the round form on top of it. Sprinkle 1 heaping tablespoon of the lemon Panko inside, add 1/3 cup of the fish mixture, then sprinkle another heaping tablespoon on top. Using your fingers, press and compress the fish mixture, focussing on the edges. Press on the center with your fingers and remove the form.  Repeat. Rub the inside of the form with some olive oil if needed.  

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Heat about 1/4 inch of olive oil in a 12" non-stick frying pan, over medium temp.  Once hot, (not too hot or will brown too quickly) add the fish cakes and cook for about 1 1/2-2 minutes until browned on the bottom, gently move pan side to side to bring hot oil up the sides of fish cakes.  Don't flip too soon of cakes can break.  Turn fish cakes over and brown the other sides.  Place on a plate lined with paper towels. Serve with the Lemon Buttermilk Sriracha sauce.  Makes 1/2 dozen.

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