fish cakes

April 21, 2012

based on Perfect Fish Cakes


fish cakes

– any raw fish, best with whitefish like cod, but anything from salmon to catfish will work
– potatoes, boiled and mashed – or leftover mashed potatoes (the recipe calls for a 2:1 fish to potatoes, but I usually do more like a 2:1 ratio potatoes:fish)
– optional but recommended: 1 chopped spring onion, or a minced clove of garlic or roasted garlic, or a teaspoon or so of minced onion, or some onion or garlic powder
– optional: seasoning, like cajun seasoning for blackened catfish burgers, or chopped parsley and black pepper, or fresh dill and lemon juice, or soy sauce and ginger – you can really get creative with this – not necessary if you have good fresh fish, but recommended if you live in the midwest like me, haha
– flour plus extra for dusting, about a tablespoon to every 2 lbs of mixture, so just a dusting for a small batch
– 1 egg, beaten
– sprinkle of paprika, pepper, salt


Steam the fish for about 10 minutes (depending on the size of the filet) until it flakes when you scratch it with a fork, then mix with the potatoes, onion, seasoning, flour, egg and salt. Form into cakes, dust with flour and refrigerate for 30 minutes.

Fry the fish cakes in peanut oil, canola oil, or chili oil until brown and crusty. Serve with tartar sauce.


taken from here


edit: unbelievable! LOVE it. highly recommended. easy, not too floury, more like fishy latkes (potato pancakes) than anything. great texture, great flavor! infinitely customizable. crispy on the outside, creamy inside. an awesome way to prepare fresh fish, and my favorite way to prepare some slightly funky fish that wouldn’t taste great flash-fried on the cast-iron, like catfish, or frozen fish when you live a thousand miles from the ocean.


tartar sauce: a ton of mayo to a little mustard, lemon or lime juice, and salt and pepper to taste. add minced pickles if you have them.


One comment

  1. Sounds yummy ! Check out my crab cake recipe–I think you might like it !

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