These Crispy Fish Cakes are a delightful appetizer or light meal, featuring flaky white fish bound together with creamy mashed potatoes and flavorful seasonings, then pan-fried to golden perfection. They are crispy on the outside and tender on the inside, offering a satisfying blend of textures and flavors.
Ingredients:
- 1 pound white fish fillets (cod, haddock, tilapia, etc.), cooked and flaked
- 1 pound potatoes, peeled and cubed
- 1/4 cup milk (or heavy cream)
- 2 tablespoons butter
- 1 egg, beaten
- 1/4 cup breadcrumbs (plus extra for coating)
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
- Optional: Tartar sauce or lemon wedges for serving
Instructions:
- Cook Potatoes: Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Mash Potatoes: Drain the potatoes and return them to the pot. Mash them with a potato masher or electric mixer until smooth.
- Add Milk and Butter: Heat the milk (or heavy cream) and butter in a small saucepan or microwave until the butter is melted. Add the mixture to the mashed potatoes and mix until smooth and creamy.
- Flake Fish: Cook the fish fillets by poaching, baking, or steaming until cooked through and flaky. Flake the fish into small pieces using a fork.
- Combine Ingredients: Add the flaked fish, beaten egg, breadcrumbs, chopped parsley, lemon juice, minced garlic, salt, and pepper to the mashed potatoes. Mix gently until well combined.
- Form Fish Cakes: Shape the fish mixture into patties, about 3 inches in diameter.
- Coat with Breadcrumbs: Place extra breadcrumbs on a plate. Dredge each fish cake in the breadcrumbs, ensuring they are evenly coated.
- Fry Fish Cakes: Heat the vegetable oil in a large skillet over medium heat. Fry the fish cakes for 3-4 minutes per side, or until golden brown and crispy.
- Drain: Remove the fish cakes from the skillet and drain them on a wire rack or paper towel-lined plate.
- Serve: Serve the Crispy Fish Cakes hot with tartar sauce or lemon wedges, if desired.
Tips and Notes:
- Fish Choice: Use any flaky white fish you prefer. Cod, haddock, tilapia, or pollock are good options.
- Potato Variety: Russet potatoes are ideal for mashed potatoes.
- Seasoning: Adjust the seasonings to your taste. You can add other herbs like dill or thyme.
- Breadcrumb Coating: For extra crispiness, you can use panko breadcrumbs.
- Make Ahead: You can prepare the fish cakes ahead of time and store them in the refrigerator. When ready to cook, simply fry them as directed.
- Storage: Store any leftover fish cakes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Enjoy these delicious and crispy fish cakes!