Had in the freezer a random assortment of spots, whiting, croaker, bluefish, and even pinfish (we caught SO many of them and they actually are quite tasty). Filleted them out, skinless. Decided to make fish cakes. Hadn’t done this in a while.
I cut the boneless half out (the tail half of the fillet) and made fish cakes for my kids. The front half of the fillets for “grownup” cakes since they may have a few pin bones in them.
I didn’t get any pics of it, but just picture any random fish cake, and that’s what they looked like.
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Bake the fish pieces (lightly salted and brushed with corn oil) in the oven until they are “sorta dry” but not leathery. This softens the bones since I’m too lazy to pick all them little suckers out. Allow them to COOL to the touch once they are done.
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Mix, in a bowl, the following ingredients. You’ll have to come up with your own measurements, but these are fish cakes, and “accurate” measurements are a bit pointless.
*Eggs
*Dukes mayo (about 1/3 the amount of Mayo as you used of eggs), makes for very moist fish cakes.
*chopped celery
*chopped onions (I prefer them caramelized first, as do the kids).
*chopped garlic (add more, you haven’t used enough. A little more. Well, just go ahead and put it all in there).
*chopped bacon is great if you have it.
*Panko bread crumbs.
*seasonings— I suggest Old Bay seasoning and NOTHING else. Unique flavor that is perfect for fish cakes. It’s what I use, and won’t use any other 
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Whip it all together. Add milk and/or eggs if it’s too thick.
The mix should be soft enough to feel like “thick oatmeal”. I find it better to start with it a bit soft and sloppy. I bake them in the oven and spritz them with olive oil while they cook, and they always turn out nice and golden brown. I flip them once, and turn on the broiler if I can’t get them to brown fast enough.
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