Rio Grande Redfish Patties
by Captain Cliff Fleming
1 or 2 lbs Redfish fresh garlic
red onion\green onion\yellow onion\white onion
green chili (Anaheim pepper) \Poblano pepper \chili serrano \ bell pepper
premium crackers \ wheatsworth
fresh lemon\lime\key limes
mild olive oil\canola oil
There are many ways and combinations to mix these spices and vegetables the sky is the limit so lets go.
In a non stick skillet place a little olive oil fish fillets and small amounts of finely chopped garlic, peppers, onion; add a little Tobasco, cayenne pepper, lemon juice, pepper and salt if needed. Cook till done then place to side. This will look and taste great as is but don't eat it yet. Allow to cool a little and drain and save juice.
In a mixing bowl crush 1 package of crackers add 2 eggs, add precooked fish add finely chopped peppers, onion, lemon juice, Tobasco, cayenne pepper to taste, and 1 teaspoon sugar, salt and pepper to taste. This will probably be a little dry now add fish juices till the mixture is moist and will mold into patties firm enough to deep fry. Heat canola oil enough to halfway cover patties and fry till golden browned or about 5 minutes each side.
Remove from oil and drain.
Serve immediately with fresh lemon wedges or catsup.
Chilled in the refrigerator and served the next day are one of my favorites so make enough for leftovers.
You may substitute any kind of fish or combinations of fish frozen fish or sardines. My dad tricked me one time with sardines and I loved it and that is how this recipe came about.
Mix and match hot peppers or milder peppers till you develop a special mixture of your own remember the sky is the limit. Use one kind of pepper or onions or all kinds use your imagination. Your gonna love em if you like fish or salmon patties; shark; flounder; orange roughy; shrimp; scallops, etc., or any mixture thereof.