I took this from Spearboard, this is my goto recipe for Sheephead. Here's the post for full credit http://www.spearboard.com/showthread.php?t=77534
California Sheepshead "Crab"Cakes
3 lbs. California sheepshead Fillets
2 Tbsp. salted butter
1 to 1 ½ Onions, Diced
2 Tspn. Salt
4 Eggs
2 Tbsp. Worcestershire Sauce
2 Tspn. Paprika
1 Tspn. Black Pepper
4 Tbsp. Prepared Tarter Sauce ( ½ Mayo, ½ Sweet Relish)
Cayenne Pepper to taste (about ½ to 1 tspn.)
4 Tbsp. Old Bay Seasoning
4 Slices Whole Wheat Bread torn into small pieces
Seasoned Italian Bread Crumbs
1 Lemon cut into wedges
Additional tarter sauce to serve with cakes
1. Saute the sheepshead fillets in olive oil over medium heat in a non-stick pan, breaking apart as it is cooking. Cook until just done. Saute the onion in the butter until softened. Place cooked fish and cooked onion in fridge in separate containers until cool.
2. Whisk together the eggs, Worcestershire sauce, salt, paprika, pepper, cayenne pepper, Old Bay, tarter sauce, and onion mixture. Gently fold in the cooked fish and torn bread until thoroughly mixed. Line at least two baking trays with wax paper sprinkled with bread crumbs. Form mixture into cakes ½ to ¾ inch thick and about 3 ½ inches across and set the cakes in one layer side by side on top of the bread crumbs. Sprinkle more bread crumbs on top of the cakes, and cover loosely with another sheet of wax paper. Chill for at least one hour.
3. Coat large non-stick skillet generously with cooking spray, and fry the cakes over medium heat until brown on each side (about 5 or 6 minutes per side).
4. Serve with additional tarter sauce and lemon wedges.
• It is important to chill the fish and onion mixture prior to mixing everything together, and also to chill the prepared cakes before cooking. This makes them hold together better when forming the cakes and when cooking them.
• Makes about 24 cakes.
Believe me, you won't be disappointed.
California Sheepshead "Crab"Cakes
3 lbs. California sheepshead Fillets
2 Tbsp. salted butter
1 to 1 ½ Onions, Diced
2 Tspn. Salt
4 Eggs
2 Tbsp. Worcestershire Sauce
2 Tspn. Paprika
1 Tspn. Black Pepper
4 Tbsp. Prepared Tarter Sauce ( ½ Mayo, ½ Sweet Relish)
Cayenne Pepper to taste (about ½ to 1 tspn.)
4 Tbsp. Old Bay Seasoning
4 Slices Whole Wheat Bread torn into small pieces
Seasoned Italian Bread Crumbs
1 Lemon cut into wedges
Additional tarter sauce to serve with cakes
1. Saute the sheepshead fillets in olive oil over medium heat in a non-stick pan, breaking apart as it is cooking. Cook until just done. Saute the onion in the butter until softened. Place cooked fish and cooked onion in fridge in separate containers until cool.
2. Whisk together the eggs, Worcestershire sauce, salt, paprika, pepper, cayenne pepper, Old Bay, tarter sauce, and onion mixture. Gently fold in the cooked fish and torn bread until thoroughly mixed. Line at least two baking trays with wax paper sprinkled with bread crumbs. Form mixture into cakes ½ to ¾ inch thick and about 3 ½ inches across and set the cakes in one layer side by side on top of the bread crumbs. Sprinkle more bread crumbs on top of the cakes, and cover loosely with another sheet of wax paper. Chill for at least one hour.
3. Coat large non-stick skillet generously with cooking spray, and fry the cakes over medium heat until brown on each side (about 5 or 6 minutes per side).
4. Serve with additional tarter sauce and lemon wedges.
• It is important to chill the fish and onion mixture prior to mixing everything together, and also to chill the prepared cakes before cooking. This makes them hold together better when forming the cakes and when cooking them.
• Makes about 24 cakes.
Believe me, you won't be disappointed.
