How to Make Leftover Fish Cakes

I know the words “leftover” and “fried fish” are rarely used in the same sentence, but there are times when I have a few fillets remaining at the end of the night. Typically, these get eaten cold, standing in front of the refrigerator as greasy tonic for the previous night’s over-indulgence. There is, however, another way. Leftover fried fish fillets also make great fish cakes for lunch the next day. They’re incredibly simple to make, and don’t take long. Mine are typically catfish, but just about any firm, white fleshed fish will do.

Leftover Fish Cakes

Ingredients:
Leftover fish fillets, enough to make about 1 – 1 ½ cups
¼ cup plain yogurt
1 medium egg
2 tablespoons pickled jalepenos, diced
Fish breading mix

Directions:
1. Place a heavy skillet over medium-high heat and add a tablespoon or two of oil. Place fish breading onto a shallow plate or pie tin.

2. In a small bowl, whisk together the yogurt, egg and diced jalapenos, along with 1-2 teaspoons of the pickling liquid. Use your hands to flake the leftover fish into a large bowl, then slowly stir in the yogurt-egg mixture until the mixture forms a thick, chunky consistency.

3. Pack the fish into balls a little bigger than a golf ball and press into patties. Gently lay each patty in the fish breading, flip and then transfer to the skillet. Cook 3 minutes per side, turning carefully, until both sides are golden brown.