Perch Cakes

Went fishing yesterday.  Did pretty well at the go to perch spot.  In fact its like going to the market but not paying for the fish. Anyway ended up keeping 6-8 nice sized perch,  One was 11.5".  So instead of the normal fish fry I made fish cakes. Hardest part was removing the bones.  I boiled them for 10 minutes then picked them like crabs.

1 1/2 to 2 lb. of favorite fish (cod, perch, etc.)
1/2 cup of bread crumbs
3 tbsp. Old Bay Seafood Seasoning
1 bunch parsley, chopped fine
1/2 tsp. Worcestershire sauce
1 raw egg
2 tbsp. mayonnaise
Salt and pepper to taste
Bread crumbs to coat cakes

Dinner Tuesday

I made beer mussels tonight. I was inspired by a dish I had at Mama's on the half shell in Canton, so I made it. I cooked it on the side burner of the grill outside, too hot to cook inside.  I added sausage and you could add shrimp but I just did the sausage this time.

Here's the ingredients and a link to the recipe: 


1/2 stick (1/4 cup) unsalted butter
1 medium onion, chopped (1 cup)
2 celery ribs, cut into 1/4-inch dice (1 cup)
1 cup drained canned diced tomatoes (from a 14- to 15-oz can)
3 garlic cloves, finely chopped
1 teaspoon chopped fresh thyme
1 Turkish or 1/2 California bay leaf
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups lager such as Harp (16 oz; pour beer slowly into measuring cup; do not measure foam)
2 lb mussels (preferably cultivated), scrubbed well and beards removed
1 tablespoon Dijon mustard
2 tablespoons heavy cream
1/4 cup chopped fresh flat-leaf parsley


Read More http://www.epicurious.com/recipes/food/views/Mussels-in-Lager-23