Lake Erie Pickerel Cakes


  • 1 cup poached pickerel shredded
  • 1 cup grated cooked potato
  • 1 finely chopped green onion
  • 2 Tbsp chopped parsley
  • 1 tsp Blackened Redfish Magic (or other cajun seasoning blend, or Old Bay Seasoning)
  • 1 tsp fresh lemon juice
  • 1 egg


  1. Mix all ingredients together. You can add more spice to taste or a dash of hot sauce.
  2. Form or scoop mixture into balls and flatten to make cakes - compress the mixture so it will hold when cooked.
  3. Roll the cakes in Panko or other breadcrumbs to cover completely.
  4. Fry the cakes for 4 minutes per side until outside is crispy and middle is hot.
  5. Top with tartar sauce, Lemon Dill Aioli (recipe follows) and fresh lemon.

Cakes freeze well and can be cooked from frozen.

Lemon Dill Aioli

  • 1 cup mayonnaise (the real stuff)
  • 1/4 cup roasted garlic, pureed or mashed into a paste
  • 3 Tbsp chopped fresh dill
  • zest of 1/2 lemon finely grated
  • 1 Tbsp lemon juice
  • Whisk all ingredients together to mix well. Very tasty with shrimp, seafood, fish, or vegetables. Store in refrigerator.