Introduction
Fish cakes are a delightful and versatile dish that can be enjoyed as a main course or appetizer. They are made by combining flaky fish with a creamy potato filling and seasoning, then coated in breadcrumbs and fried until golden brown. This recipe provides a step-by-step guide to creating delicious fish cakes that are crispy on the outside and tender on the inside.
Detailed Ingredients with measures
Fish:
500g / 1 lb white fish fillets, skinless boneless, cut into 3cm / 1.2″ pieces
60g / 4 tbsp unsalted butter
1/2 tsp salt
1/4 tsp black pepper
Fish Cakes:
800g / 1.6 lb potatoes – Sebago (Aus), Russet (US), Maris Piper / King Edwards (UK) (makes 500g flesh)
2 garlic cloves, finely minced
1/2 cup green onion, finely sliced (~1 large stem)
2 large red chillis, deseeded and finely chopped (can omit)
1 tbsp thyme leaves, chopped
1 tbsp parsley, finely chopped
3/4 tsp salt
Crumbing and Cooking:
1 cup flour
2 eggs, lightly whisked
1 1/4 cups panko breadcrumbs (sub ordinary breadcrumbs)
1 cup vegetable or canola oil, for frying (~ 1cm / 0.4″ depth)
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Yield: 14 fish cakes
These fish cakes are best served hot with a variety of condiments such as lemon wedges, tartare sauce, or even simple mayonnaise. They make for a perfect meal or a satisfying snack that everyone will enjoy.
Detailed Directions and Instructions
BAKE POTATOES
Preheat the oven to 220°C / 430°F (200°C fan). Place the potatoes directly on the oven rack and bake for 75 minutes or until they can be pierced with a knife without resistance. Once baked, cut the potatoes in half and scoop their flesh into a large bowl. Lower the oven temperature to 200°C / 390°F (180°C fan) for the fish cakes, which will be finished in the oven later.
COOK FISH (WHILE BAKING POTATOES)
Set a rack over a tray to catch excess moisture. Sprinkle the fish with salt and black pepper. In a large non-stick skillet, melt unsalted butter over medium-high heat. Add half of the fish pieces and cook, turning them gently for a total of 4 minutes, until the fish flakes easily but is not golden. Transfer the cooked fish to the rack to cool. Repeat the cooking process with the remaining fish.
FISH CAKE MIXTURE
Using the same skillet, sauté the minced garlic, chopped red chilies, thyme, and green onion in the leftover butter for about 1 minute or until the garlic turns golden. Pour this mixture over the baked potato in the bowl, ensuring all butter is scraped out. Add chopped parsley and salt to the potato, and use a wooden spoon to roughly mash it, keeping some chunks of potato intact. Next, gently fold in the cooked fish, breaking it up slightly to blend with the potato while ensuring some larger flakes remain.
FORM FISH CAKES
Scoop out 1/4 cup of the potato-fish mixture, packing it firmly. Turn it out onto your hand and shape it into a cake approximately 1.75cm / 2/3″ thick. Firmly press the mixture to ensure it holds together. Repeat this process until all mixture is formed into approximately 13 to 15 cakes.
CRUMB AND COOK
Prepare to crumb the fish cakes: coat each cake in flour, shaking off the excess. Next, dip in lightly whisked eggs and let excess drip off before coating in panko breadcrumbs, pressing to adhere. In a skillet, heat vegetable or canola oil over medium-high heat. Fry the fish cakes in batches for about 3 minutes, 1 1/2 minutes on each side or until they are golden brown. Once cooked, transfer the fish cakes to a paper towel-lined tray. For an even golden color, you can stand them on their sides and gently roll them to cook the edges. After frying, remove paper towels and place the fish cakes on a baking tray. Bake for an additional 10 minutes to heat them through.
SERVE
Serve the fish cakes hot with lemon wedges, tartare sauce, plain mayonnaise (preferably Kewpie), sour cream, ketchup, or tomato sauce.
Notes
1. Fish
Any firm white fish fillets suitable for pan frying will work for this recipe. Recommended varieties include Trevalla, Barramundi, Cod, and Salmon. Avoid fish that dries out easily or oily fish with a strong flavor. Canned tuna and salmon can also be used, but they do not require cooking.
2. Potato
Starchy or all-rounder potatoes like Russet or Sebago are best for this recipe. Waxy potatoes can be used, but they will have a denser texture when baked and mashed.
3. Make ahead / storage
Fish cakes are best enjoyed freshly made. For leftovers, reheat them by baking for 10 minutes at 180°C/350°F until heated through. For make-ahead, crumb them and freeze with parchment paper between layers. Thaw overnight in the fridge before frying and baking.
4. Nutrition
Each fish cake contains a portion of nutrition values based on the assumption of making 14 fish cakes.
Cook techniques
Bake Potatoes
Bake potatoes at 220°C / 430°F for 75 minutes until tender.
Cook Fish
Season fish fillets with salt and pepper, then melt butter in a skillet and cook fish until just done.
Sauté Garlic and Aromatics
In the same skillet, cook minced garlic, green onion, thyme, and chopped chili in leftover butter until fragrant.
Mash Potatoes
Scoop out the baked potato flesh and roughly mash it, keeping some chunks for texture.
Mix Fish Cake Ingredients
Combine sautéed garlic mixture, mashed potatoes, parsley, salt, and fish, mixing gently to maintain fish chunks.
Shape Fish Cakes
Form the mixture into 1.75cm thick cakes by packing them firmly in your hands.
Coat Fish Cakes
Dredge cakes in flour, dip in whisked eggs, and coat with panko breadcrumbs, pressing to adhere.
Pan Fry Fish Cakes
Fry fish cakes in heated oil over medium-high heat until golden brown, about 1.5 minutes per side.
Bake Fish Cakes
Transfer fried fish cakes to the oven and bake for 10 minutes to ensure they are heated through.
FAQ
What type of fish can I use for this recipe?
You can use any firm white fish fillets suitable for pan frying, such as cod, tilapia, or barramundi.
Can I use leftover potatoes for this dish?
Yes, leftover mashed potatoes can work, but the texture might differ from freshly baked potatoes.
What should I do with leftovers?
Leftovers can be reheated in the oven until hot. However, they may lose some moisture.
Can I freeze the fish cakes before cooking them?
Yes, you can crumb and freeze them with layers of baking paper in between to prevent sticking. Thaw overnight in the fridge before cooking.
How can I make the fish cakes spicy?
To add heat, include chopped red chilies in the fish cake mixture or serve with a spicy sauce.
Conclusion
The fish cakes created from this recipe are a delicious combination of flaky white fish and creamy potatoes, enhanced by aromatic herbs and spices. Perfectly crispy on the outside and tender on the inside, they make for an enjoyable dish whether served as a snack, appetizer, or main course. With flavorful accompaniments like lemon wedges and tartare sauce, these fish cakes are sure to impress and satisfy.
Variations with Different Fish
Explore other firm white fish like cod, haddock, or salmon for different flavor profiles.
Vegetable Additions
Add vegetables such as peas, corn, or grated carrot for extra nutrition and color.
Herb Infusions
Experiment with different herbs like dill, cilantro, or basil to customize the flavor of your fish cakes.
Spicy Kick
Incorporate spices like cayenne pepper or paprika to give your fish cakes a spicy twist.
Global Flavors
Try adding ingredients such as curry powder for an Indian-inspired version or lime zest for a Mexican flair.
Cheesy Delight
Mix in some grated cheese like cheddar or feta for a creamy texture and added richness.
Dipping Sauces
Serve with variations of dipping sauces, such as chili sauce, aioli, or a yogurt-based dip for unique flavor combinations.
