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Categories:
bluefish filets bread crumbs eggs red bell pepper onion celery mustard seafood seasoning salt garlic ground black pepper mayonnaise vegetable oil mayonnaise garlic lemon juice seafood seasoning
Viewed: 74 - Published at: 10 years agoIngredients
- 1 pound skinless bluefish filets
- 1/2 cup panko bread crumbs
- 2 eggs
- 2 tablespoons minced red bell pepper
- 1 tablespoon minced onion
- 1 tablespoon minced celery
- 1 tablespoon Dijon mustard
- 1 teaspoon seafood seasoning (such as Old Bay(R))
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- ground black pepper to taste
- 1/4 cup mayonnaise
- 2 tablespoons vegetable oil
- Aioli:
- 1/2 cup mayonnaise
- 1 tablespoon finely minced garlic
- 2 teaspoons lemon juice
- 1/2 teaspoon seafood seasoning (such as Old Bay(R))
Method
- Trim dark parts from the fish and discard. Bring a large pot of water to a boil; drop fillets in and cook until white and flaky, 5 to 7 minutes. Drain. Transfer to a bowl and allow to cool, about 5 minutes. Flake with a fork.
- Mix panko, eggs, red bell pepper, onion, celery, mustard, seafood seasoning, salt, garlic powder, and black pepper into the bowl with the flaked fish. Stir in 1/4 cup mayonnaise 1 tablespoon at a time, just until mixture holds together. Form into 6 equal-size patties.
- Heat oil in a skillet over medium-high heat. Transfer patties carefully to the skillet. Fry, turning once, until golden brown, 5 to 7 minutes per side.
- Whisk together 1/2 cup mayonnaise, minced garlic, lemon juice and 1/2 teaspoon seafood seasoning. Serve aioli sauce alongside patties.
