Dawn’s Redfish Throat Cakes

TSFMag has always encouraged anglers to utilize as much of their catch as possible and the often-overlooked throat portion of the redfish certainly qualifies.

Thank you Dawn Larson (chef at Larson's Lodge) for sharing this wonderful recipe.

1 1/2 pounds redfish throats (grilled)
2 eggs
1 cup Hellmann's Real Mayonnaise
1/4 cup onion diced
1/4 green onion diced
2 Tbsp. dried parsley
2 Tbsp. horseradish mustard
2 Tbsp. Sriracha "Rooster" hot chili sauce
1/4 tsp black pepper
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1 1/2 cup breadcrumbs split, reserve cup for frying
H-E-B Sunflower oil with garlic & herb flavors

-Grill your throats on a medium heat for 30 to 40 minutes. Pick flesh from bones and set aside.

-Mix eggs, mayonnaise, and all other ingredients together. Add fish and 1 cup bread crumbs to mixture.

-Shape into patties and then lightly dredge in breadcrumbs. Set aside.

-In large frying pan, add oil to about 1-inch depth. Heat on medium high. Fry patties for 3 to 4 minutes each side until golden brown.

-Serve with cocktail sauce.