- 1 Ib White fish fillets (deboned and skin removed; cod or mahi-mahi work best)
- 1/2 cup Breadcrumbs
- 1/4 cup Onion, finely chopped
- 1/4 cup Celery, finely chopped
- 2 cloves Garlic, minced
- 1 Egg
- 2 tablespoons Mayonnaise
- 1 tablespoons Dijon mustard
- 1 tablespoons Soy sauce
- Salt and pepper (to taste)
- Vegetable oil (for frying)
Required Kitchen Tools
Making these Tanioka-style fish patties is simple, but having the right tools on hand makes the process even easier:
- Food Processor – To finely chop the fish without pureeing it.
- Mixing Bowls – For combining the fish mixture and whisking the wet ingredients.
- Whisk – To blend the egg, mayo, mustard, and soy sauce together.
- Skillet or Frying Pan – For frying patties to golden perfection.
- Spatula – To flip patties without breaking them.
- Paper Towels – To drain excess oil and keep patties light and crisp.
Having these ready ensures your fish patties come out just like Tanioka’s, crispy, flavorful, and perfectly shaped.
