On Sun, 24 Jan 2021 Gary wrote:
>On 1/24/2021 3:19 AM, songbird wrote:
>> we don't fry things so just a light spray of oil on the
>> pan we use to bake them. turn about half way through heating.
>
>Why not a light spray of oil in a pan to fry them?
>I use a tiniest bit of oil and a smaller amount of butter
>to fry fish or crab cakes.
>
>The pan frying gives them a nice crust with very little oil.

Depends on the frypan. A non-stick coated needs much less oil. I
like to bake fish cakes on a sheet pan... I can make many at once.
If I think there's too much oil I'll lay the cakes out on paper towels
or even a clean brown paper bag. My mom used to add a can of Veg-All
to salmon cakes... I still eat Veg-All as a side dish. Years ago each
vegetable was seperated by parchment paper in the can... now they are
all mixed together.
I prefer tuna patties, made from flaked tuna, I even like mackerel
patties. When I buy the good expensive canned salmon I prefer to eat
it plain on a bed of lettuce and tomato. I like what used to be
called tomato herring, in a flat oval can, now called tomato sardines.
Real herring has become rare due to over fishing, sardines can be any
small fish.