Fried Crappie Cakes

1 pound of crappie fillets (makes about 6 big cakes)
1 large egg
¼ cup mayonnaise
½ to 1 tbsp. Dijon mustard
1-½ tsp. Old Bay seasoning
¼ lemon (juice)
1 tsp. Worcestershire
1 tsp. salt
1-½ cups breadcrumbs
1 tbsp. chopped fresh parsley
2 tbsp. unsalted butter
2 tbsp. canola oil

After you’ve filleted the crappies, boil the fillets in a cast-iron skillet. Boil the fish for a few minutes, until the fillets feel firm. Then, let the fish cool.

While the fillets are cooling, make your batter. In a large bowl, whisk the egg, mayo, mustard, Old Bay, lemon, salt, and Worcestershire sauce. Then, break up the crappie fillets into large chunks. You can use a knife, or just bare-hand it. Add the fish, breadcrumbs, and parsley to the mixture and mix it up thoroughly.

When the mixture is starting to stick together, then form it into cakes. You want to make them between 1/4-inch and 1/2-inch thick.

Once that’s done, all you have to do is fry the cakes in the butter and canola oil. Flip when the first side is brown and pull them from the oil when both sides are nicely browned.

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