Crispy Oven-Fried Walleye Cakes with Black Bean Salsa Recipe

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Oven-frying gives the cakes a wonderful crunchy coating without adding a lot of fat. The trick is to cook at a high oven temperature.

Don't refrigerate the cakes longer than 30 minutes before cooking. If the cakes become too chilled, the crushed corn flakes won't stick to them.

Serves: 5 (10 fish cakes)
Prep time: 20 minutes
Cook time: 20-25 minutes

Fish Cakes Ingredients:

• 5 (5-ounce) walleye fillets
• 1 small yellow onion, finely minced
• 2 small jalapeños, seeded and finely minced
• 1 small green bell pepper, minced
• 1/2 cup seasoned bread crumbs
• 1 tablespoon Dijon mustard
• 2 tablespoons light mayonnaise
• 2 large eggs, lightly beaten
• Juice of 1 lemon
• 1 1/2 teaspoons salt
• 1/2 teaspoon Tabasco sauce
• 1 teaspoon Worcestershire sauce
• Freshly ground black pepper to taste
• 4 cups corn flakes, crushed
• Butter

Black Bean Salsa:

• 1 (15-ounce) can black beans, rinsed and drained
• 5 ounces frozen yellow corn, defrosted
• 1 medium jalapeño
• 2 tablespoons minced red onion
• 1 large garlic clove, minced
• 1 tablespoon red wine vinegar
• 2 tablespoons olive oil
• Juice of 1/2 lime
• 1/4 teaspoon sugar
• 1/2 teaspoon salt
• 2 tablespoons chopped cilantro
• 1 large tomato (in winter, substitute 2 to 3 Romas)

Directions: