Fish Patty Sticks

An economical way to serve fish.  3 Pounds of Cod or Salmon, chosen because of the lower mercury levels, will make 12 -15 5 inch patties.  Use canned salmon if you don’t find a deal on fresh.


3 lbs Cooked Cod or Salmon De-boned
Juice of 1 lemon
1 tsp dried thyme
5 Cups mashed potatoes (garlic potatoes are also very good)
1 Large onion chopped
1 small bunch of parsley washed and stems removed
4 eggs
2 T Worcestershire sauce
1 tsp Tabasco sauce
2 1/2 Cups Breadcrumbs
salt and pepper to taste
oil for frying


Add all ingredients, except oil, to an electric mixer.  Mix on low until well combined.  Refrigerate in bowl until easier to form, about 2 hours.  

Form Fish mixture into patties or sticks.  
Add 2 tsp oil to frying pan and fry patties/sticks in batches.   
Lie flat on a cookie sheet and freeze.  Once Frozen move to a freezer bag.
To Reheat:  Heat in microwave for 1 minute or for best results, grill on a BBQ or fry in a pan.

Serve over a bun with toppings as a sandwich.  
Serve with a spicy salad.
Serve with chips and tartar sauce.

Yields 12/ Patties or 24/Sticks












UnFried CatFish Nuggets




2  lb catfish or other fatty fish nuggets  
 garlic pepper seasoning (to taste)  
2  egg white, beaten  
2  tablespoon lemon juice  
2  cup breadcrumbs  
2  tablespoon dill  
2  tablespoon basil  
1 teaspoon oregano leaves  
 salt (to taste)  




Preheat oven to 400 degrees and spray cookie sheet with non-stick cooking spray.
Rinse catfish nuggets and sprinkle with garlic pepper seasoning.
Mix egg white and lemon juice.   Set aside.
Mix bread crumbs, dill, basil and oregano and spread mixture on wax paper or dish.

Dip nugget in egg mixture to coat, then roll in the bread crumb mixture.
Place on cookie sheet and lightly spray with non-stick cooking spray.

Bake at 400 degrees for 12-15 minutes or until lightly browned and thickest part of the nuggets flakes easily with a fork.

Yields:  20 nuggets