So what can you do with the lowly Ling? Eat them! The delicate white meat works great in fish cakes. Enjoy!
Hake Cakes (Ling)
2-3lbs Ling fillets (approximately 4 fish)
½ Sweet onion diced
2 TBL Mayonnaise
1 ½ TBS Lemon juice
1 ½ TSP Dijon mustard
1 ½ TSP Worcestershire sauce
½ TSP Black pepper
½ TSP Hot pepper sauce
2 egg whites (add another if mix doesn’t hold a patty shape)
¾ cup bread crumbs
Lemon wedges
Place the fillets on a parchment paper lined sheet pan. Salt and pepper, bake at 400* for 8 minutes. Remove and allow to cool. Sautee diced onions to light brown and let cool. In a large bowl, mix all ingredients except fish and breadcrumbs. Drain fish of excess baking juice. Mix in fish and breadcrumbs. Use ½ cup portions to form 8 cakes.
Fry cakes in olive oil on medium heat for 4 minutes a side or until golden brown. Serve with lemon wedges. Can also bake or air fry.
