{"id":102,"date":"2012-05-20T12:14:02","date_gmt":"2012-05-20T12:14:02","guid":{"rendered":"https:\/\/offthehookontheplate.com\/?p=102"},"modified":"2012-05-20T12:57:04","modified_gmt":"2012-05-20T12:57:04","slug":"offshore-fishing-adventures-that-are-sure-to-end-with-an-off-the-hook-recipe","status":"publish","type":"post","link":"https:\/\/offthehookontheplate.com\/?p=102","title":{"rendered":"Offshore fishing adventures that are sure to end with an off the hook recipe!"},"content":{"rendered":"<p><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"http:\/\/www.youtube.com\/embed\/e8eWaGEU3tg\" frameborder=\"0\" allowfullscreen><\/iframe><br \/>\nFish Cakes<br \/>\nPrep time: 15 minutes Cook time: 11 minutes<br \/>\nServings: 8<br \/>\n1 pound Tilapia filet chopped very small (I use local caught white grunts)<br \/>\n1\/4 cup green or red sweet pepper chopped small<br \/>\n1\/4 cup celery chopped fine<br \/>\n1\/4 cup(s) of onion chopped fine<br \/>\n2 tablespoon cilantro chopped<br \/>\n1 tablespoon yellow mustard<br \/>\n1 egg<br \/>\n\u00bd teaspoon sea salt<br \/>\n\u00bd teaspoon pepper<br \/>\n2 teaspoon Old bay seasoning<br \/>\n3\/4 cup Ritz crackers crushed fine<br \/>\n1\/2 cup flour<br \/>\n2 cups canola oil<br \/>\nPut oil in a pan and heat to 375 degrees.<br \/>\n In a separate bowl add flour and the remaining 1 tsp of old bay seasoning mix.<br \/>\nChopped fish, celery, pepper, onion and  cilantro add to a mixing bowl., Next add mustard, egg, sea salt, pepper, remaining teaspoon old bay seasoning and the Ritz crushed crackers mix all well.<br \/>\nWith a cookie scoop form 16 cakes.  Pat each down to a patty gently coating each with flour mixture and place in oil and fry 6 minutes turn and fry an additional 5 minutes they will be a golden color.  On a plate with lined with paper towel put fried fish cakes to drain some of the excess oil. Serve with your favorite ramoulade, tartar sauce or mango salsa.Bon Appetit!<br \/>\n<div id=\"attachment_106\" style=\"width: 650px\" class=\"wp-caption alignright\"><a href=\"https:\/\/offthehookontheplate.com\/wp-content\/uploads\/2012\/05\/fish-cakes-with-ramoulade2.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-106\" src=\"https:\/\/offthehookontheplate.com\/wp-content\/uploads\/2012\/05\/fish-cakes-with-ramoulade2.jpg\" alt=\"\" title=\"fish cakes with ramoulade\" width=\"640\" height=\"480\" class=\"size-full wp-image-106\" srcset=\"https:\/\/offthehookontheplate.com\/wp-content\/uploads\/2012\/05\/fish-cakes-with-ramoulade2.jpg 640w, https:\/\/offthehookontheplate.com\/wp-content\/uploads\/2012\/05\/fish-cakes-with-ramoulade2-300x225.jpg 300w, https:\/\/offthehookontheplate.com\/wp-content\/uploads\/2012\/05\/fish-cakes-with-ramoulade2-400x300.jpg 400w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/a><p id=\"caption-attachment-106\" class=\"wp-caption-text\">Appetizer<\/p><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Fish Cakes Prep time: 15 minutes Cook time: 11 minutes Servings: 8 1 pound Tilapia filet chopped very small (I use local caught white grunts) 1\/4 cup green or red sweet pepper chopped small 1\/4 cup celery chopped fine 1\/4 &hellip; <a href=\"https:\/\/offthehookontheplate.com\/?p=102\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[1],"tags":[8,7,10,18,9,6,19],"class_list":["post-102","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-cooking","tag-fishing","tag-florida","tag-fresh-catch","tag-gulf","tag-josee-lanzi","tag-kitchen-fish"],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p2mvVh-1E","jetpack_likes_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/offthehookontheplate.com\/index.php?rest_route=\/wp\/v2\/posts\/102","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/offthehookontheplate.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/offthehookontheplate.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/offthehookontheplate.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/offthehookontheplate.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=102"}],"version-history":[{"count":3,"href":"https:\/\/offthehookontheplate.com\/index.php?rest_route=\/wp\/v2\/posts\/102\/revisions"}],"predecessor-version":[{"id":108,"href":"https:\/\/offthehookontheplate.com\/index.php?rest_route=\/wp\/v2\/posts\/102\/revisions\/108"}],"wp:attachment":[{"href":"https:\/\/offthehookontheplate.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=102"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/offthehookontheplate.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=102"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/offthehookontheplate.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=102"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}