After having so much delicious seafood in the Florida Keys, I was in the mood for some more! I decided to make some flounder fish cakes this time, which turned out to be deliciously moist on the inside and crispy on the outside.
Now for all my regular readers, you know that I like to work smart and not hard, or I suppose I mean cook smart and not hard, and so this recipe is another super easy one.
The Keys were a great vacation. The sun, the water, and most importantly, THE FOOD. There was just so much to see and do in Old Key West that we probably could’ve stayed for a month and not gotten to everything. The culture was just so fun and laid back. It was great being able to just walk around in swimming trunks and nobody even giving a second glance. Everyone was hot, and so it wasn’t weird to be sweating profusely (as I was the entire time) since everyone else was doing it too.
To give you guys a brief visual tour of some of the things my wonderful fiancee and I saw (and ate) in Key West …
Our first night we ate at a little French place right on Duval Street in the open air watching people and having some delicious fresh flounder with sauteed vegetables and a just caught Florida Gulf Coast shrimp and avocado salad.
We then got to see some of Ernest Hemingway’s six toed cats lounging about his house during a tour.
A delicious breakfast of some fresh lobster eggs benedict was on the menu for an enjoyable brunch at the Blue Heaven open air restaurant.
Probably my favorite lunch of our stay was my Overstuffed Lobster Roll and Rae’s Conch Fritter Wraps over at DJ’s Clam Shack, which was also featured on Diner’s Drive-ins and Dives for any fans.
We also saw roosters pretty much all over the island. They looked like they ran the place and walked where ever they wanted.
Finally, on our last day we grabbed this boxed lunch of an awesome grilled grouper sandwich with avocados and some very definitely not low carb french fries, and we watched the beautiful sunset over at Mallory Square for the nightly Sunset Celebration. It was the perfect way to spend our last night in Key West.
There was so much more we did like riding our bicycles around the island, looking through all the local art shops, seeing the many street performers (one had cats that did tricks!), but if I posted all of that this post would be way too long.
Now back to my original topic of making some flounder fish cakes. As you can see, we did not follow the strictest low carb diet on our vacation (it was a vacation after all), but once I got back to North Carolina, I was still in the mood for some seafood, so I whipped up these flounder fish cakes.
Old bay, flounder, one egg, coconut oil, and my Ninja Blender were all I used to make this yummy dinner.
First get your ingredients for the fish cakes. I had defrosted some frozen flounder that I had gotten wholesale at Costco (my go to wholesale store).
Put the egg, flounder, and Old Bay Seasoning into the blender.
Blend until it is the consistency of a paste.
Put the blended fish in a bowl for easy access to make into patties. You can also just scoop it out from the blender if you want to keep a bowl clean.
Get a large non-stick pan and preheat on high until it is HOT. Then put the coconut oil in and make sure that it is HOT too. If it isn’t, the fish cakes won’t brown on the outside and get crispy.
Form patties that are about 1/3 to 1/2 an inch thick and about 2 and 1/2 inch you want. Make sure not to crowd them too much and sprinkle some more Old Bay on the patties.
Fry until browned on one side for about 3-5 minutees and then flip. If the oil is hot enough, they should crisp quickly.
Then serve and enjoy!
2 lb Flounder
1 Tbsp Old Bay
1 Whole Egg
2 Tbsp Coconut Oil
- Defrost fish.
- Blend fish, old bay, and egg until a paste consistency.
- Preheat pan on high and put coconut oil in pan.
- Form patties with the flounder mixture that are 1/3 to 1/2 inch thick and about 2 and 1/2 inch diameter. Should make about 6 patties.
- Fry fish cakes in the oil for about 3-5 minutes until browned and then flip doing the same for the other side.
- Place on paper towels to get excess oil off, serve hot, and enjoy!
Note – Nutrition is for each cake if 6 are made.
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