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Fish Dish Requests Really Catch On And On

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By JEFF HOUCK

The Tampa Tribune

Published: June 25, 2008

Throw the words "fish cakes" around and people respond. And respond. And respond.

It started two weeks ago with Pauline R. of Tampa. She wanted to know where she could find fish cakes. We listed a few restaurants and stores last week. This week, correspondence flooded in.

"Boy, did that request bring back memories of Friday night suppers," wrote Joanna May Habis of Tampa, who grew up on Long Island. "Fish cakes and spaghetti! Or spaghetti and fish cakes!"

Carol Perry of Seminole sent us a recipe she printed from the Gorton's of Gloucester Web site. (Loved the notecard with the image of the woman licking her plate on the cover, Carol.)

The recipe we liked the best, though, came from John McArthur of Lakeland, who sent us two pages of recipes for fish cakes, loafs, puffs, balls and potpies from the 1975 edition of "Joy of Cooking." The pages "have more than enough ... to satisfy even the pickiest eater," McArthur writes. Since I ran Emeril Lagasse's fish cakes recipe last week, I'll include one for a fish loaf that McArthur sent.

Croutons Found

Crystal Mackey of Dade City sent us a printout from

RecipeZaar.com for Outback Steakhouse croutons. They're for Marlene Stiff of Zephyrhills.

"I love cooking and pretty much anything connected to it," Mackey writes. "I also love cookbooks and have collected around 400 or better - I read them like most would a good novel."

Calling For More Croutons

Diana Boggs of Tampa, who says she is a fan of Tony "Fatso" Siciliano's "On the Grill" column, wonders if someone has the recipe for Ruby Tuesday's croutons.

"They are the best I've ever tasted (hard and chewy at the same time)," Boggs writes. "They look like they're made with pumpernickel bread."

Pining For Pie

Many years ago, the Trib published a recipe for refrigerated pie using crushed Brazil nuts for crust, regular meringue and creamy custard filling flavored with vanilla rum, writes Elizabeth Walker of Sebring.

"I surely would like to have that recipe again," Walker writes. "Mine was lost during a move."

Bar None

Marie Cisarik of Spring Hill wanted an Almond Joy bar recipe. Jerri Stanley sent a version she found from

E-Cookbooks.net.

QUICK FISH LOAF

1 pound cooked or canned fish (2 cups)

1 egg

1/4 cup undiluted evaporated milk or whipping cream

3/4 cup soft bread crumbs

1/2 teaspoon salt

1/4 teaspoon paprika

2 teaspoons lemon juice or 1 teaspoon Worcestershire sauce

1 tablespoon melted butter

3 tablespoons minced parsley

2 tablespoons chopped celery, onion, green pepper or olives

Preheat oven to 400 degrees.

Drain, then flake fish. Combine and beat egg with remaining ingredients. Add the fish. Place these ingredients in a greased baking dish. Bake about 30 minutes.

Note: The loaf may be served hot with tomato sauce, cheese sauce or caper sauce. It also can be served cold with mayonnaise.

ALMOND JOY BARS

4 cups shredded coconut

1/4 cup light corn syrup

1 package (11.5 ounces) milk chocolate pieces

1/4 cup vegetable shortening

26 whole natural almonds

Line two large cookie sheets with wax paper. Set large wire cooling rack on paper; set aside. Place coconut in large bowl; set aside.

Place corn syrup in a 1−cup glass measure. Microwave on high for 1 minute or until syrup boils. Immediately pour over coconut. Work warm syrup into coconut using the back of a wooden spoon until coconut is thoroughly coated.

Using 1 level measuring tablespoon of coconut, shape into a ball by squeezing coconut firmly in palm of one hand, then rolling between both palms. (Tip: Measure out all of the coconut, then roll into balls.) Place 2 inches apart on wire racks. Let dry 10 minutes. Reroll coconut balls so there are no loose ends of coconut sticking up.

Place milk chocolate and shortening in a 4−cup glass measure or 11/2-quart microwave−safe bowl. Microwave on high 1 to 2 minutes or until mixture can be stirred smooth and is glossy; stirring once or twice. Working quickly, spoon 1 level measuring tablespoon of the chocolate over each coconut ball, making sure chocolate coats and letting excess chocolate drip onto wax paper. While chocolate coating is still soft, lightly press whole almond on top of each. Let stand to set or place in refrigerator. Store in a single layer in airtight container.

Keeps best if refrigerated. Makes 26 servings.

OUTBACK STEAKHOUSE CROUTONS

2 loaves bread

1 pound butter

21/2 tablespoons Cajun seasoning

1/2 cup finely chopped garlic

Cut bread into bite-size pieces. Melt butter until it resembles the consistency of mayonnaise. Do not melt to a liquid. Add seasoning and garlic to butter; blend well and set aside.

Put bread on a cookie sheet and toast until golden brown. Let bread cool completely.

Place butter mixture into a large bowl. Coat bread cubes gently. Put croutons back on baking sheet and bake at 8 to 10 minutes at 350 degrees. Midway through cooking, gently shake the pan to ensure all bread pieces are browning correctly.

Looking for a recipe? Write to Jeff Houck, The Tampa Tribune, P.O. Box 191, Tampa FL 33601; or e-mail jhouck@tampatrib.com. Keyword: Recipes, for more recipes and to check out our archive.

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