Ingredients with Measurements:
- 1 lb white fish fillets, such as cod or haddock
- 2 cups mashed potatoes
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped green onions
- 1/4 cup all-purpose flour
- 1 egg, beaten
- 1 cup panko breadcrumbs
- Salt and pepper, to taste
- Oil for frying
Tartar Sauce:
- 1/2 cup mayonnaise
- 2 tbsp chopped dill pickles
- 1 tbsp capers, drained and chopped
- 1 tbsp chopped fresh parsley
- 1 tbsp lemon juice
- Salt and pepper, to taste
Special Equipment Needed:
- Food processor or blender
- Large skillet or deep fryer
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. Cut the fish fillets into chunks and place them in a food processor or blender. Pulse until the fish is finely chopped.
3. In a large bowl, combine the chopped fish, mashed potatoes, parsley, green onions, flour, egg, salt, and pepper. Mix well.
4. Form the mixture into small patties, about 2 inches in diameter.
5. Place the panko breadcrumbs in a shallow dish. Coat each fish cake in the breadcrumbs, pressing gently to adhere.
6. Heat the oil in a large skillet or deep fryer over medium-high heat. Fry the fish cakes in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
7. To make the tartar sauce, combine the mayonnaise, pickles, capers, parsley, lemon juice, salt, and pepper in a small bowl. Mix well.
8. Serve the fish cakes hot with the tartar sauce on the side.
- Time:
Preparation time: 30 minutes
- Cooking time: 15 minutes
Temperature:
- Oven temperature: 350°F
- Oil temperature: 350°F
Serving size:
- This recipe makes about 12 fish cakes, serving 4-6 people.
Nutritional information:
- Calories: 320
- Fat: 18g
- Carbohydrates: 22g
- Protein: 18g
Substitutions for ingredients:
- Instead of white fish, you can use salmon or tuna.
- Instead of mashed potatoes, you can use sweet potatoes or cauliflower mash.
- Instead of panko breadcrumbs, you can use regular breadcrumbs or crushed cornflakes.
Variations:
- Add some grated Parmesan cheese to the fish cake mixture for extra flavor.
- Add some chopped jalapeños or hot sauce to the tartar sauce for a spicy kick.
Tips and Tricks:
- Make sure the oil is hot enough before frying the fish cakes to ensure they are crispy.
- You can make the fish cake mixture ahead of time and refrigerate it until ready to use.
- If the fish cakes are falling apart while frying, add more flour to the mixture to help bind it together.
Storage Instructions:
- Store any leftover fish cakes in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat the fish cakes, place them on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
- Serve the fish cakes on a bed of lettuce or with a side salad for a fresh and colorful presentation.
- Garnish with lemon wedges and chopped parsley for a pop of color.
Pairings:
- Serve the fish cakes with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested Side Dishes:
- Roasted vegetables, such as asparagus or green beans
- Garlic mashed potatoes
- Coleslaw
Troubleshooting Advice:
- If the fish cakes are too dry, add more mashed potatoes or a splash of milk to the mixture.
- If the fish cakes are too wet, add more flour or breadcrumbs to the mixture.
Food Safety Advice:
- Make sure the fish is fully cooked before serving.
- Use a food thermometer to ensure the internal temperature of the fish cakes reaches 145°F.
Food History:
- Fish cakes have been a popular dish in many cultures for centuries, from Scandinavian fish cakes to Japanese fish cakes (kamaboko).
Flavor Profiles:
- The fish cakes are crispy on the outside and tender on the inside, with a savory flavor from the fish and potatoes. The tartar sauce adds a tangy and creamy element to the dish.
Serving Suggestions:
- Serve the fish cakes as an appetizer or main course, with a side salad or vegetables.
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