01/27/2026
Before Fern winter storm 2026 Blackdrum!
And Blackdrum after 😁🐐
956-346-0140
USCG #2272411
Www.fishingsouthpadresisland.com
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Free recipe!
Rio Grande Valley Redfish Patties
by Captain Cliff Fleming
Rio Grande Redfish Patties
by Captain Cliff Fleming
Crystal Flats Guide Service
South Padre Island, Texas
www.fishingsouthpadresisland.com
956 346-0140
Ingredients:
1 or 2 LBS Redfish or any combo of fresh fish
Fresh garlic 3 or 4 cloves Chopped fine
Red onion\green onion\yellow onion\white onion finely chopped or all the above
Cilantro bunch finely chopped
green chili (Anaheim pepper) \ Habanero pepper \chili Serrano pepper \ bell pepper
2 brown eggs
Crushed premium crackers \ Wheatsworth crackers\ Ritz crackers or combination of any bread crumbs
Tabasco sauce
1 tablespoon small capers
Himalayan pink Salt not much because crackers have salt
Fresh ground black pepper to taste
Fresh lemon\lime\key limes 2 tablespoons
Cayenne pepper to taste
1 Tablespoon of white sugar or Agave syrup
Coconut oil for frying 2 cups
1 Tablespoon light olive oil
1 teaspoon Paul Prudhomme's redfish blackening powder
Garlic powder, Onion powder, to taste
Cooking:
There are many ways and combinations to mix these spices and vegetables. The sky's the limit so let's go.
In a non-stick skillet place a little olive oil, fish fillets and small amounts of finely chopped garlic, peppers, onion; add a little Tabasco, cayenne pepper, lemon juice, pepper and salt if needed. Cook till done then place to side. This will look and taste great as is but don't eat it yet. Allow to cool a little and drain and save juice.
In a mixing bowl crush 1 or 2 packages of crackers, add 2 eggs, add pre cooked fish, add finely chopped peppers, onion, lemon juice, Tabasco, cayenne pepper to taste, and 1 tablespoon sugar, salt and pepper to taste. This will probably be a little dry now add fish juices till the mixture is moist and will mold into patties firm enough to deep fry. Heat coconut oil enough to halfway cover patties and fry till golden browned or about 5 minutes each side.
Remove from oil and drain.
Serve immediately with fresh lemon wedges or catsup.
Chilled in the refrigerator and served the next day are one of my favorites so make enough for leftovers.
You may substitute any kind of fish or combinations of frozen fish or sardines. My dad tricked me one time with sardines and I loved it. Then and there I had an epiphany! Just thinking how good redfish or trout would be and that is how this recipe came about. After the evolution of the recipe this is the outcome. Rio Grande Redfish Patties.
Mix and match hot peppers or milder peppers till you develop a special mixture of your own, remember the sky's the limit. Use one kind of pepper or onions or all kinds using your imagination. You're gonna love 'em if you like fish or salmon patties; shark; flounder; orange roughy; shrimp; scallops, etc., or any mixture thereof.