Every Day with Rachel Ray is celebrating five years in print this month. They’ve recently put out a double-issue, covering the Holidays and their aftermath with Rachel’s usual perky flair.
Surprisingly, there aren’t many fish recipes in this jam-packed volume. However, Rachel did put up more than Sandra Lee, whose current volume of Semi-Homemade has zero (as in none, nada, zilch, zippo) seafood offerings. Apparently it’s a trend; Paula Deen only lists two shrimp dishes for January, in spite of a big report on Alaska. Maybe seafood’s really on the outs right now? (Thank You, British Petroleum.) I dunno.
Me, I still put one recipe a week on here, to
reduce the beatings help assure peace and harmony in the household. That’s why I was pleased to see this recipe in the current big issue:
Normally I’d write this one up and put it on the Underground website, but Rachel’s site does a great job and has a fine picture too! Since Momma always said “You can go to Hell for lying as easily as you can for stealing chickens!” I decided not to test her theory about the chickens part. (How’d we get onto chicken here? Isn’t this Fish 4 Friday?)
So, what makes these patties “Spanish Style,” exactly? Olives, raisins and cumin, for starters. They’re ridiculously easy to prepare too. Mix and shape, fry for a few minutes, serve with a salad. In Rachel’s magazine the estimated cost comes out to less than $7 for four servings; you do the math.
What might I try differently? Other than the obvious “go for zesty” response the Elves like? (To do that, add some Tabasco or Sriracha into the egg when you beat it.) Well, many Spaniards are known to enjoy anchovies in certain dishes; why not a bit of minced anchovy? Or a teaspoon or two of anchovy essence? A few minced capers would work too, especially as a substitute for the olives (if you prefer). Good quality, oil-packed black olives would also be a nice, milder replacement for the Spanish olives; just don’t use those dreadful canned blacks.
Panko bread crumbs make a nice, crispy outside for pan-fried foods. Use regular crumbs (fresh homemade, if possible) in the tuna mix, then dredge the freshly shaped tuna patties in panko just before frying. The patties will need extra watching in the skillet, though, to prevent going past the “golden-brown and delicious” stage to “charred and hideous.”
The nice thing about this recipe? You’ve probably got most of the stuff right in your pantry or larder; you DO have a larder, yes? Go check…
Enjoy the (Latin Pattycakes) Heat!
- Fish 4 Friday: Crab Cakes With Lemony Yogurt Sauce
- Fish 4 Friday: Make Better Fish & Chips by Using Better Batter
- More Magazine Goodies: Rachel's Spanish-Style Tuna Cakes (A Fish 4 Friday Special)
- Fish 4 Friday: Orange Shrimp Three Ways
- Fish 4 Friday: Why Let the Kids Get All the Good Stuff? Cajun Shrimp Mac 'n' Cheese
- Fish 4 Friday: Catalonian Style Fillet of Sole
- Fish 4 Friday: Thai Monkfish Soup
- Fish 4 Friday: Lent's Here! Time to Get Serious...
- Fish 4 Friday: Mackerel and Rhubarb, Saviors of Dingle
- Fish 4 Friday: Arabic Seasoned Salmon for a Christian Tradition
- Fish 4 Friday: Mediterranean Diet Halibut
- Fish 4 Friday: Zesty Crab and Corn Chowder
- Today is National Beer Day!
- Fish 4 Friday: Creole Tilapia, Easy Peasy Dinner
- Fish 4 Friday: Curry Crabcakes
- Fish 4 Friday: Chimichurri Marinated Grilled Gulf Shrimp
- Fish 4 Friday: Summery Salmon Salad With a Tingle on the Tongue
- Fish 4 Friday: Grilled Swordfish With a Summery Salsa
- Fish 4 Friday: Zesty, Beer-Soaked Tuna Steaks on the Grill
- Fish 4 Friday: Ale Marinated, Bacon Wrapped Scallops
- Fish 4 Friday: Grilled Salmon With Pineapple Salsa
- Fish 4 Friday: Salmon Croquettes That’ll Spice Up Your Life
- Pecan-Crusted Mahi-Mahi the Easy Way
- Escabeche Costa Rican Style
- The Simplest Pan-Roasted Fish and Potatoes
- Fish 4 Friday: A Cheap, Fast Tuna Dish for the Tomato-Overloaded
- Gulf Shrimp Make Great Italian Fare