Patty's Fish Patties

This is our famous ground fish recipe, cooked annually at the roundup and enjoyed by all.  You can jazz them up with peppers or spring onions, and make them as formed balls or as burger patties.


  • 2 c. raw ground fish (sucker, pike, redhorse)
  • 1/2 c. cracker crumbs
  • 1 T. chopped parsley
  • 1 T. mayonnaise
  • 2 tsp. Old Bay Seasoning (essential)
  • 1-2 eggs, slightly beaten


Mix all ingedients together. Shape into patties. Heat 1/4" oil in frying pan. Cook patties over high heat 2-3 minutes on each side, or until medium brown. Drain on paper towels. Serves warm - makes six patties.

Serving Suggestions

You can serve them as-is, with tartar sauce, lemon, or relish. An excellent sandwich can be made by putting a pattie on a sesame seed bun with a dollop of tartar sauce, a leaf of lettuce, a slice of tomato, and a pickle on the side. You can also form them into small 1-inch balls instead of patties; in this case they can be served as hors d'ouvres with a toothpick spiked into each one. For added flair, top each ball with a slice of pickle and spear it onto the fish ball with toothpick.


  NOTE:  This same recipe can be used to make deep-fried sucker balls. Just form the mixture into cherry-to-golfball sized balls and deep-fry in hot oil.  A portable propane turkey fryer works exceptionally well for mass quantities.  In andy's expert opinion, they are better than pan-fried patties hands-down!