We are trying desperately to get our kids to eat fish. There is something about it they don’t like (starting with us simply telling them it is fish). Unless…we fool them. Sneaky, right? Well, sometimes you have to do what you have to do. Living this close to the ocean and having fresh fish available regularly is a treat. I know that someday they will be glad we did this to them. The other night they hadn’t a clue. If mommy says it is chicken they will eat it. So our day boat flounder and corn cakes became chicken corn cakes. And let me tell you…they were gone pretty quickly!
I know I’ve mentioned we found a great bookstore that sells all sorts of books 2 for five dollars. We have found some great cookbooks there. We had been reading My Grill by Pete Evans. He does an Australian style barbecue. Great ideas and who doesn’t want to cook outside in the summer? We finally replaced our broken down grill and we have been using the new one non stop. In his book we came across a great recipe for crab and sweet corn cakes. We knew we could replace the crab (only out of necessity ~ shellfish allergy here) with fish and achieve the same results. We ate ours as a main dish but they could easily become a starter or bar snack. Our new local market had day boat flounder which we thought would work perfectly.
8 oz. cooked fish (or crabmeat)
2 sweet Italian peppers, chopped
roughly chopped cilantro leaves
1/2 a sweet onion, chopped
1/2 cup all-purpose flour
1/2 cup cornstarch
2/3 cup water
2 eggs, beaten
1/2 cup sweet corn
2/3 cup sour cream, to serve
salt and pepper
We started by cooking the fish and then flaking it into a bowl. We added the salt, pepper, peppers, cilantro, onion and set aside. In a separate dish we made the batter by sifting the flour and cornstarch and adding 2/3 cup cold water and eggs. We whisked this until it resembled pancake batter. The fish mixture was folded in.
We heated up the grill and greased a griddle pan with some oil. We used a heaping tablespoon to ladle the mixture onto the griddle. Each cake was cooked for about three minutes per side. When done, they were drizzled with a squeeze of fresh lime and topped with sour cream, lime zest and red pepper flakes. They were gone before we knew it. They are really one of those things you could just sit down and devour all night with friends and good drinks. We will definitely make them again….and someday we might even tell the kids they actually have fish in them. Just not yet.