Fried Wolffish “Crab” Cake Balls
It’s not a crab cake, but it is a delicious twist on that beloved classic! We’ve swapped out the crab meat in favor of melt in your mouth, delicate wolffish, which has a texture and flavor that’s almost a cross between halibut and crab. If you aren’t a crab cake fan (is that a thing?) we feel confident this recipe will convert you. The sweetness of the wolffish combined with the tangy mustard, chive and Old Bay mixture has us craving this recipe again and again. These can be pan-fried in oil, air fried or dropped in a fryer.
The Icelandic wolffish we source is MSC Certified, abundant along the Icelandic coast and regarded as a delicacy by Icelandic people (yet is less known in other cultures). We’re proud to offer this special fish to our restaurant and retail partners in other parts of the world!
Prep time: 15 minutes
Cook time: 25 minutes
- 3 wolffish loins
- 1 cup panko crumbs
- 1/4 cup chopped chives
- 1/4 cup chopped capers
- 1/4 cup mayo
- 2 tablespoons dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon old bay seasoning
- salt & pepper to taste
- 1 lemon for garnish
- Preheat oven to 350 degrees
- Slow roast the wolffish loins until opaque and fork tender; let cool
- Shred the wolffish and mix with chives, capers, mayo, dijon, lemon juice and old bay seasoning
- Take small handfuls of mixture and roll into a ball shape in your hands
- Then take the balls and roll into plate of the tempura mixture
- Heat canola oil or other good frying oil in a skillet
- Add the wolffish “cakes” one at a time to the skillet and fry until a deep golden brown, rolling gently to get all sides evenly cooked.
- Serve with lemon and spicy mayo (you can use any favorite condiment to make the mayo spicy, like sriracha)