Homemade Fish Cakes

Once you taste these fresh fish cakes, you will never ever eat another frozen fish stick or any other kind of frozen fish!

Ingredients:

  • 2 lbs (4 cups) of minced boneless and skinless cod or haddock
  • 2 shallots finely chopped
  • 1 cup of mashed potatoes
  • 2 tbs of canola oil
  • 4 tsp chopped parsley
  • Grated zest of 1 lemon
  • Juice of 1 lemon
  • 1 beaten egg
  • Kosher salt and fresh cracked black pepper to taste
  • 1 cup dried bread crumbs or cracker meal
  • Canola oil for frying

Directions:

  • Heat 2 tbs of canola oil in a saute pan and saute onions for about 2 minutes.
  • Cool then add the cod or haddock, potato, parsley, lemon zest, juice and seasoning, and mix well.
  • Divide the mixture into 6 equal portions and with moistened hands shape into patties.
  • Dip each fish cake into the beaten egg and then into the breadcrumbs or cracker meal, and coat thoroughly.
  • Heat about 2 inches on canola oil in a saute pan and fry the fish cakes, turning once, until golden brown on both sides
  • Drain on paper towels
  • Serve with a crisp salad and white wine.

 

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