They turned out pretty well - here's how I did them

2c flaked cooked fish (I used mackerel)
1/4c diced sauteed onion
1/2 mayonaisse (I used homemade)
salt, pepper, Old Bay seasoning

Mix and form into 1 inch balls. Roll in panko crumbs and refrigerate for an
hour. Deep fry at 375f until golden brown, 6-7 minutes.

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

"Peter Aitken" > wrote in message
...
> They turned out pretty well - here's how I did them
>
> 2c flaked cooked fish (I used mackerel)
> 1/4c diced sauteed onion
> 1/2 mayonaisse (I used homemade)
> salt, pepper, Old Bay seasoning
>
> Mix and form into 1 inch balls. Roll in panko crumbs and refrigerate for
an
> hour. Deep fry at 375f until golden brown, 6-7 minutes.
>

Ooh, I'm going to borrow this recipe! I would assume a stronger flavored
fish would be better in these. Salmon might be a good choice.

kili

Peter Aitken wrote:
>
> They turned out pretty well - here's how I did them
>
> 2c flaked cooked fish (I used mackerel)
> 1/4c diced sauteed onion
> 1/2 mayonaisse (I used homemade)
> salt, pepper, Old Bay seasoning
>
> Mix and form into 1 inch balls. Roll in panko crumbs and refrigerate for an
> hour. Deep fry at 375f until golden brown, 6-7 minutes.
>


Works with tuna too. Usually I add a little chile and garlic to the mix.

In article >,
says...
>
> Ooh, I'm going to borrow this recipe! I would assume a stronger flavored
> fish would be better in these. Salmon might be a good choice.
>
> kili

I would consider mackerel to be strong flavoured fish :-)

Anyway, I do mine differently: I use raw fish and put it throught the mincer,
then mix it up with breadcrumbs and egg and finely chopped onions so I end up
with patties like hamburger ones, or form small balls. Oh, and tarragon.
Tarragon is a must i.m.o. <g>

However, I may try Peter's receipe the next time we have some cooked fish left
over (now THAT doesn't often happen around here).

-P.

--
=========================================
firstname dot lastname at gmail fullstop com

In article >, says...
> They turned out pretty well - here's how I did them
>
> 2c flaked cooked fish (I used mackerel)
> 1/4c diced sauteed onion
> 1/2 mayonaisse (I used homemade)
> salt, pepper, Old Bay seasoning
>
> Mix and form into 1 inch balls. Roll in panko crumbs and refrigerate for an
> hour. Deep fry at 375f until golden brown, 6-7 minutes.

1/2 WHAT mayonaise please? Tbsp, cup, total volume so far?

-P.

--
=========================================
firstname dot lastname at gmail fullstop com

Peter Huebner wrote:

>
> >
> > Ooh, I'm going to borrow this recipe! I would assume a stronger flavored
> > fish would be better in these. Salmon might be a good choice.
>
> I would consider mackerel to be strong flavoured fish :-)

So would I. I worked for a while at a marine park, training a Killer Whale, some
dolphins, sea lions and elephant seals. I started off each day cutting up 600
pounds or more of mackerel. I learned years later that I could still identify it
by smell. I was more than 25 years later when I was working in commercial vehicle
inspections and one day a load of seafood came through. While talking to the
truck driver I asked him if he had mackerel in the load, and it turned out that he
had about 200 pounds of it on board. He asked me how I knew, and I told him I
could smell it.

I had developed a dislike for that smell. I finally tried it about a year ago. I
was surprised that it tasted so good, and I would agree that it is rather strong
tasting.

"Dave Smith" > wrote in message
...
> Peter Huebner wrote:
>
>>
>> >
>> > Ooh, I'm going to borrow this recipe! I would assume a stronger
>> > flavored
>> > fish would be better in these. Salmon might be a good choice.
>>
>> I would consider mackerel to be strong flavoured fish :-)
>
> So would I. I worked for a while at a marine park, training a Killer
> Whale,

Dave, what did you train the Killer Whale to do?

O

"Peter Huebner" > wrote in message
t...
> In article >,
> says...
>> They turned out pretty well - here's how I did them
>>
>> 2c flaked cooked fish (I used mackerel)
>> 1/4c diced sauteed onion
>> 1/2 mayonaisse (I used homemade)
>> salt, pepper, Old Bay seasoning
>>
>> Mix and form into 1 inch balls. Roll in panko crumbs and refrigerate for
>> an
>> hour. Deep fry at 375f until golden brown, 6-7 minutes.
>
> 1/2 WHAT mayonaise please? Tbsp, cup, total volume so far?
>

1/2 cup

On Sat, 17 Dec 2005 16:18:14 GMT, "Peter Aitken"
> wrote:

>>> 2c flaked cooked fish (I used mackerel)

Peter, was that mackerel fresh or canned? Have you tried it both
ways? If so, was there an appreciable difference?

TIA

"sf" <see_reply_address_at_gmail_dot_com> wrote in message
...
> On Sat, 17 Dec 2005 16:18:14 GMT, "Peter Aitken"
> > wrote:
>
>>>> 2c flaked cooked fish (I used mackerel)
>
> Peter, was that mackerel fresh or canned? Have you tried it both
> ways? If so, was there an appreciable difference?
>
> TIA

It was caught by yours truly and frozen within 8 hours. It was a king
mackerel, for what it's worth. I have never tried the canned.


--
Peter Aitken

On Fri, 16 Dec 2005 16:23:04 -0700, Arri London >
wrote:

>
>
>Peter Aitken wrote:
>>
>> They turned out pretty well - here's how I did them
>>
>> 2c flaked cooked fish (I used mackerel)
>> 1/4c diced sauteed onion
>> 1/2 mayonaisse (I used homemade)
>> salt, pepper, Old Bay seasoning

What is Old Bay seasoning please?
>>
>> Mix and form into 1 inch balls. Roll in panko crumbs and refrigerate for an
>> hour. Deep fry at 375f until golden brown, 6-7 minutes.
>>
>
>
>Works with tuna too. Usually I add a little chile and garlic to the mix.


Daisy

Carthage demands an explanation for this insolence!

Daisy wrote:

> On Fri, 16 Dec 2005 16:23:04 -0700, Arri London >
> wrote:
>
>
>>
>>Peter Aitken wrote:
>>
>>>They turned out pretty well - here's how I did them
>>>
>>>2c flaked cooked fish (I used mackerel)
>>>1/4c diced sauteed onion
>>>1/2 mayonaisse (I used homemade)
>>>salt, pepper, Old Bay seasoning
>
>
> What is Old Bay seasoning please?

It's a commercial mix designed for seafood. Available almost anywhere.

Peter

"P.Aitken" > wrote in news:aS_rf.9130$Ml4.8840
@southeast.rr.com:

>
>
> Daisy wrote:
>
>> On Fri, 16 Dec 2005 16:23:04 -0700, Arri London >
>> wrote:
>>
>>
>>>
>>>Peter Aitken wrote:
>>>
>>>>They turned out pretty well - here's how I did them
>>>>
>>>>2c flaked cooked fish (I used mackerel)
>>>>1/4c diced sauteed onion
>>>>1/2 mayonaisse (I used homemade)
>>>>salt, pepper, Old Bay seasoning
>>
>>
>> What is Old Bay seasoning please?
>
> It's a commercial mix designed for seafood. Available almost anywhere.
>
> Peter

But not in Australia, or probably in New Zealand where Daisy is. I found
a copycat recipe with the following ingredients. Does this sound like the
real thing?

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tbsp Celery Seed
1 Tbsp Whole Black Peppercorns
6 Bay Leaves
1/2 Tsp Whole Cardamom
1/2 Tsp Mustard Seed
4 Whole Cloves
1 Tsp Sweet Hungarian Paprika
1/4 Tsp Mace

Rhonda Anderson
Cranebrook, NSW, Australia

Rhonda Anderson wrote:
> But not in Australia, or probably in New Zealand where Daisy is. I found
> a copycat recipe with the following ingredients. Does this sound like the
> real thing? [snip]

I'd bet that tastes very close to the original. My can lists its
ingredients like this:

celery salt
mustard
red pepper,
black pepper
bay leaves
cloves
allspice
ginger
mace
cardamom
cinammon
paprika

Rhonda Anderson wrote:

> "P.Aitken" > wrote in news:aS_rf.9130$Ml4.8840
> @southeast.rr.com:
>
>
>>
>>Daisy wrote:
>>
>>
>>>On Fri, 16 Dec 2005 16:23:04 -0700, Arri London >
>>>wrote:
>>>
>>>
>>>
>>>>Peter Aitken wrote:
>>>>
>>>>
>>>>>They turned out pretty well - here's how I did them
>>>>>
>>>>>2c flaked cooked fish (I used mackerel)
>>>>>1/4c diced sauteed onion
>>>>>1/2 mayonaisse (I used homemade)
>>>>>salt, pepper, Old Bay seasoning
>>>
>>>
>>>What is Old Bay seasoning please?
>>
>>It's a commercial mix designed for seafood. Available almost anywhere.
>>
>>Peter
>
>
> But not in Australia, or probably in New Zealand where Daisy is. I found
> a copycat recipe with the following ingredients. Does this sound like the
> real thing?
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 Tbsp Celery Seed
> 1 Tbsp Whole Black Peppercorns
> 6 Bay Leaves
> 1/2 Tsp Whole Cardamom
> 1/2 Tsp Mustard Seed
> 4 Whole Cloves
> 1 Tsp Sweet Hungarian Paprika
> 1/4 Tsp Mace
>
>

The genuine Old Bay contains celery salt, mustard, red pepper, black
pepper, bay, cloves, allspice, ginger, mace, cardamom, cinnamon, and
paprika.

Peter