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Saturday, January 22, 2011

Fish Cakes

Fish cakes are not something people attempt to make often if at all.  Perhaps they feel it is a difficult task or too time consuming.  They may be slightly time consuming but they are not that difficult to make. In fact, they can even be made with left overs to speed up the process.  And if you don't like eating re-heated fish fillets, this is the perfect recipe.  This versatile recipe can be made with several types of fish and seafood.  They do however fair better with lighter, white fish varieties as well as shrimp, lobster and scallops.  Combining the fish with mashed or pureed potatoes gives them a nice light texture and a crispy breaded crust seals them into a tasty little package.


1 1/2 lbs cooked fish fillets(seafood can be uncooked)
1 1/2 lbs mashed or pureed potato (boiled until soft, then mash)
1 egg
3 Tbsp fresh chopped parsley
1 tsp dry tarragon 
1 tsp grated lemon zest
salt and pepper to taste
For crust  
  3 eggs, beaten-separate bowl
1 1/2 cups seasoned bread crumbs-separate bowl
1 cup of flour-separate bowl
Canola oil for frying

*Optional*   Quick Aioli for dipping:  Blend 1 roasted red pepper with 4 Tbsp mayonnaise, 1 garlic clove, juice from 1/2 lemon, salt and pepper to taste.
These fillets were baked with salt and pepper for 10 minutes then cooled.   Break apart fillets until nice and flaky, add to a bowl.
Add cooled mashed potato to crumbled fish fillets. Mix lightly by hand.
In a separate bowl, add egg, parsley, tarragon, salt and pepper and whisk together.  Add to fish and potato mixture and combine by hand.
Using your hands, make small patties and set aside. The less you work with them, the lighter in texture they will be.

1. Set up your breading station and dredge cakes in flour lightly.
2. Remove excess flour, dip in beaten egg.
3. Cover each cake with bread crumbs and set aside.
Once all the cakes are breaded, prepare a skillet with canola oil for frying.  These can also be deep fried.

In a skillet, heat canola oil and fry cakes on both sides until nice and crisp.  If you are deep frying, they will be done when they are golden brown.
Place cakes on a paper towel and quickly sprinkle with salt.  They are best if served immediately.
Crispy, light and fluffy fish cakes with roasted pepper aioli.


Rich Fletcher said...

Looks great Danny :) Its something Ive been meaning to try making, just haven't actually made one yet . Soon :))

Karen said...

Yum! When we have leftover trout, I take all the meat off the bones and make fish cakes. SO good!

Chow and Chatter said...

wow these looks wonderful and easy to make

AvaDJ said...

I've made similar fish cakes with leftover salmon and they were deelish, a great way to get the kids to eat more fish. I add a good dash of Old Bay Seasoning to them, it really makes them pop. The ones you made look so yummy, very nice breading and crispiness to them.


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