Ingredients with Measurements:
- 1 pound of white fish fillets, skin removed
- 1 cup of mashed potatoes
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped green onions
- 1/4 cup of all-purpose flour
- 1 egg, beaten
- 1 cup of panko breadcrumbs
- Salt and pepper to taste
- Vegetable oil for frying
Tartar Sauce:
- 1/2 cup of mayonnaise
- 2 tablespoons of chopped pickles
- 1 tablespoon of chopped capers
- 1 tablespoon of chopped fresh parsley
- 1 tablespoon of lemon juice
- Salt and pepper to taste
Special equipment needed:
- Food processor
- Large skillet
Step-by-step instructions:
1. Cut the fish fillets into small pieces and put them in a food processor. Pulse until the fish is finely chopped.
2. In a large bowl, mix the chopped fish, mashed potatoes, parsley, green onions, flour, salt, and pepper until well combined.
3. Shape the mixture into small patties, about 2 inches in diameter.
4. In a shallow dish, beat the egg. In another shallow dish, place the panko breadcrumbs.
5. Dip each fishcake into the beaten egg, then coat it in the panko breadcrumbs.
6. Heat the vegetable oil in a large skillet over medium-high heat.
7. Fry the fishcakes for about 3-4 minutes on each side, or until golden brown and crispy.
8. Remove the fishcakes from the skillet and place them on a paper towel-lined plate to drain excess oil.
9. To make the tartar sauce, mix the mayonnaise, pickles, capers, parsley, lemon juice, salt, and pepper in a small bowl.
10. Serve the crispy fishcakes with the tartar sauce on the side.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat for frying
Serving size:
4 servings
Nutritional information:
Calories per serving: 360
Total fat: 20g
Saturated fat: 3g
Cholesterol: 100mg
Sodium: 620mg
Total carbohydrate: 22g
Dietary fiber: 2g
Total sugars: 2g
Protein: 22g
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 crackers.
Variations:
- Add some chopped jalapenos or red pepper flakes for a spicy kick.
- Use different herbs such as dill or cilantro for a different flavor.
- Add some grated Parmesan cheese to the breadcrumb mixture for extra flavor.
Tips and tricks:
- Make sure the oil is hot enough before frying the fishcakes to ensure they get crispy.
- To make the fishcakes ahead of time, shape them into patties and refrigerate until ready to fry.
- You can also bake the fishcakes in the oven at 375°F for about 20-25 minutes instead of frying them.
Storage instructions:
Store leftover fishcakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the fishcakes, place them on a baking sheet and bake in the oven at 350°F for about 10-15 minutes, or until heated through.
Presentation ideas:
Serve the fishcakes on a bed of lettuce or with a side of coleslaw.
Garnishes:
Garnish the fishcakes with some chopped fresh parsley or lemon wedges.
Pairings:
Serve the fishcakes with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Grilled corn on the cob
Troubleshooting advice:
- If the fishcakes are falling apart while frying, try adding more flour to the mixture to help bind it together.
- If the fishcakes are not crispy enough, make sure the oil is hot enough before frying them.
Food safety advice:
- Make sure the fish is fresh and properly stored before using it in the recipe.
- Use a food thermometer to ensure the internal temperature of the fishcakes reaches 145°F before serving.
Food history:
Fishcakes are a popular dish in many cultures, including British, Scandinavian, and Japanese cuisine.
Flavor profiles:
The fishcakes 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 fishcakes as a main dish for lunch or dinner.
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