Crispy burbot croquettes (fish cakes)

A quick and easy way to prepare your catch

Darby Doyle
Communications Team Coordinator

If you've ever caught burbot — a freshwater fish also known by many other names, including ling cod or eelpout — you know that they're as unattractive as they are invasive in Flaming Gorge Reservoir. But they sure are a delicious catch.

There's no limit for harvesting burbot in Utah, which makes it even better that this firm, white-fleshed fish is quite tasty when fried, broiled or added to chowder. Or in this case, use burbot as a base for croquettes (fish cakes) that are tender on the inside and have a crispy, golden exterior. They're great served with a side of greens or layered in a hearty fish sandwich.

Recipe

Makes about 6 generously sized patties

Ingredients

• ¼ cup vegetable oil (divided use)
• 1 pound cleaned burbot fillets
• 1 cup shredded white cheddar cheese
• 1 egg
• ½ cup mayonnaise
• 2 green onions, chopped
• 2 tablespoons fresh lemon juice
• 2 teaspoons Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon dry mustard
• 1½ teaspoons seafood seasoning (Old Bay® or similar)
• 1 cup panko breadcrumbs (divided use)
• 1 tablespoon all-purpose flour
• Salt and pepper to taste

Directions

Step 1

Season both sides of the burbot fillets lightly with salt and pepper. Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add burbot fillets and cook until the flesh flakes easily with a fork, turning occasionally. Do not brown. (This will take about 6-8 minutes, depending on the thickness of the fish.) Transfer to a plate or bowl, and allow to cool for 5-10 minutes. Flake the fish into chunks using your fingers or two forks, removing any bones.

Step 2

In a large bowl, beat the egg slightly with a fork or whisk. Add the shredded cheese, mayonnaise, chopped green onions, lemon juice, Worcestershire sauce, garlic powder, dry mustard, seafood seasoning and 2 tablespoons of the panko breadcrumbs. Stir to combine. Gently fold in the cooked burbot, being careful not to break up the fish too much. Test the mixture for consistency: If it is very wet and does not hold together easily, add more breadcrumbs; if it's too dry and crumbly, add a bit more mayonnaise.

Step 3

Pour the remaining panko breadcrumbs onto a shallow dish, add the all-purpose flour and a pinch each of salt and pepper. Stir to combine.

Step 4

Divide the fish mixture into six equal portions, and gently shape each portion into a ½-inch thick patty. Dip each patty into the breadcrumb mixture to coat on both sides.

Step 5

Heat 2 tablespoons of oil in a heavy skillet over medium-high heat. Add the burbot cakes to the skillet without crowding — cook in two batches if necessary, adding more oil between batches — and cook until browned and crispy, about 5-6 minutes each side.

Step 6

Serve immediately, accompanied by tartar or remoulade sauce for dipping.

Learn more

• Tips for catching burbot at Flaming Gorge
• Review fishing rules and regulations in the Utah Fishing Guidebook
• Find more DWR wild game and fish recipes here

Darby Doyle

A communications coordinator with the Salt Lake office outreach team, Darby Doyle joined the DWR in 2021. She's an editor for the DWR wildlife blog and annual guidebooks, and chips in as a backup public information officer when needed. An avid fly angler and self-admittedly mediocre hunter, Darby enjoys gardening, harvesting and butchering game from her family's hunts all over the Western U.S. and spending time outdoors with the family's goofy Labradors.