andyjade:
These can be made with any smoked fish, be it salmon, trout, or, in a nod to a bow hunting NCKA member, carp. I made tonight's fare with salmon caught in T-bay. I didn't catch it; I'm a noob. Uncle Doug caught and smoked this beast. Like the awesome boss that uncle Doug is. Fun fact for Jammer - Uncle Doug is the father of your Fisherman's team mate, Travis.
Let's get it on. Boil 2 quartered red potatoes, skin on, until slightly tender. Rinse them in cold water. Shred them on the coarsest portion of your cheese grater. Put them in a big mixing bowl. Add to them one bunch of green onions, chopped fine. Add in your desired amount of fishiness. I used three 4 x 1" portions, shredded fine via two forks. Add seasoning salt and white pepper. Amount is up to you. Add to bowl 1 egg. Add 1/4 cup whole wheat flour.
Mix it up. Use your hands. It's OK to get dirty.
Get your skillet a-heatin'. Add enough olive oil to over the bottom. Get it hot. Consume half a tall boy of Torpedo. This will ensure that you've waited long enough. Fry for 4 minutes each side. Drain. Finish Torpedo.
All amounts can be altered to your tastes. They're pretty good as is, though.
I have made them with unsmoked Hagg trout, and added a smoked red pepper powder instead of white pepper. Was also really good.
dberd:
Couldnt find a drooling smiley...Damn that looks/sounds good AJ !
j-fek:
That looks soo good!
andyjade:
Thanks, guys. I can honestly say that these rank in my top three fishy preparations. I'm stoked to try different protein sources within them. The chipotle red pepper powder adds a nice faux smoke to any fish. Really, the pre-cooked Hagg trout is a pretty Rad ingredient when done with the chipotle. One of these days INSAYN will get me into a filthy mess of crappie. I think they'd go far in a fritter batch.
Romanian Redneck:
Thread has been bookmarked. Thank you kindly Mr. Jade.