Of course I don't measure anything - sorry. I'll guestimate for you and you can go from there.
Start by baking the fish with olive oil, salt and pepper in a 375 degree oven for about 10 minutes, until the fish is about 120 degrees.
Let the fish cool until you can tear it into bite-sized pieces.
Assemble your other ingredients.
Mayo
Bread Crumbs
Old Bay
Chili Powder
Lemon
Egg
Chives or Green Onion
Zest the lemon and squeeze out about 1 tablespoon of juice.
Separate the egg and reserve the yolk.
Add the zest, juice, egg yolk, chopped chives or green onion, Old Bay (about 1 teaspoon), chili powder to taste, mayo (about 2 tablespoons), bread crumbs (about 2 tablespoons), salt and pepper to the fish.
Mix it all together and check the consistency. You should be able to form a ball with the mixture that BARELY holds together. If it's too dry, add a little more mayo and/or lemon juice. If it's too wet, add a few more bread crumbs.
Place about one cup of bread crumbs on a large plate. Start heating a little olive oil in a skillet over medium heat.
Divide the mixture evenly into how many cakes you want. Take one section and form it into a ball, then flatten it slightly into a cake.
Very carefully, dredge the cake in the bread crumbs. The cakes will be really delicate so you'll need to baby them.
If pieces fall off, just stick them back on.
Immediately place the fish cake into the skillet. Form the other cakes and place them in the skillet.
Cook the cakes until golden brown, about 3-4 minutes on each side. Use a large spatula. You may even need to use two spatulas to help the cakes flip over without breaking.
But guess what? The cakes taste just as delicious even if they don't make it to the plate in one piece!
I served my mahi mahi cakes with good ole' tater tots and a scrumptious homemade cole slaw. The cakes were so good, I didn't even serve any kind of sauce for them. Enjoy!
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