SheepsheadMarguerite’sCake Recipe

By: Chris Barlow

1. Boil filets in a pot of water with crab/crawfish seasoning (the more the better) for about 5-7 minutes. Remove filets with a wide slotted spoon or by straining. Set aside to cool.

2. If you like, finely dice some onions and peppers and sauté in a skillet then remove and set aside to cool.

3. Mix fish, onions, and peppers with bread crumbs, an egg or two to make it all stick and add whatever seasonings you desire.(garlic powder, onion powder, tony’s or seasoned salt etc) Note: crushed saltines works well too in place of breadcrumbs.

4. Form mixture into hamburger shaped patties

5. In a skillet add about 1/2” of cooking oil of your choice. (Usually I want the oil to be at the depth where it goes halfway up the height of the pattie)

6. Fry Patties in pan until golden brown on each side by flipping once.

They are good by themself. They are great on a hamburger bun with a slice of cheese and your favorite sauce. They are great smothered with a remoulade sauce, seafood sauce, or your other favorite sauce!

Bonus Time saver trick: Make all your patties up while fish is fresh. Fry some up if you please. Freeze the remainder of your uncooked patties. Use Saran Wrap to wrap each individual pattie and freeze in ziplock bags or vacuum seal and freeze. When you want to cook them be 100 % sure they are thawed completely and simply fry in a shallow pan until golden brown.

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