- 1 pound sablefish
- 1 egg, lightly beaten
- 1 tbsp flour
- 2 tbsp panko, plus more for coating to cook
- 2 green onions – thinly sliced
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon sea salt
- pinch ground cayenne
- Old Bay
- 1 tbsp oil
- 2 tbsp butter
- Prep fish. Remove skin & bones if necessary. Slice into small cubes & transfer to a mixing bowl.
- Gently stir in egg, then sprinkle in flour, panko, scallions, salt & peppers over fish & stir.
- Scoop out roughly 1/4 cup fish mixture & use your hands to form into cakes. Transfer to a small sheet pan or plate. Sprinkle with Old Bay. Cover with saran & refrigerate for an hour.
- Pour some panko onto a small plate. Coat chilled fish cakes with panko.
- Heat a heavy pan over medium-high heat, melt in the butter & oil.
- Cook about 2-3 minutes per side, until golden & the fish is just cooked through.
Adapted from Seaforager based on Pat Conroy’s baby crab cake recipe from Mastering the Art of Southern Cooking.