Crispy Potato-Fish Cakes Recipe

Crispy Potato-Fish Cakes Recipe

  • 2 tbsp + 5 tbsp vegetable oil, divided
  • 1 lb boneless cod filet
  • salt and pepper
  • 2 cups mashed potato (leftover, or just microwave 2 potatoes skin-on)
  • 1 large egg
  • 1 green onion, white and green parts, minced
  • up to 1 cup fresh bread crumbs (I grate a frozen bun on a box grater)
  • 1/4 cup all purpose flour
For tartar sauce:
  • 1/2 cup mayonnaise
  • 2 tbsp fresh lemon juice
  • 1 1/2 tbsp brined capers
  • 2 tbsp minced fresh parsley
  • 1 green onion, white and green parts, minced
  • Salt, to taste
  1. Heat 2 tbsp oil in a large skillet over medium heat. Add cod, season with salt and pepper; cook until just barely opaque and flakey - better to ever-so-slightly undercook the fish than overcook it at this stage, as you'll be cooking it again in the cakes.
  2. Transfer to a bowl and break into large flakes with your hands. Add mashed potato, egg, green onion and enough bread crumbs so that the mixture holds a patty shape (if using leftover mash with milk or other liquid added, you'll definitely need the whole cup of crumbs). Use your hands or a big spoon to work everything together until well-combined.
  3. Place flour on a shallow plate. Form potato mixture into 16 equal patties between the palms of your hands, dredging both sides in the flour and transferring to a baking sheet as you go. Refrigerate fish cakes 20 minutes to firm up.
  4. Wipe out the fish skillet and return to medium heat; add remaining oil. When shimmering hot, add several fish cakes - you'll need to cook them in a few batches to avoid over-crowding the pan. Serve with tartar sauce.
To make tartar sauce:
  • Combine all ingredients in a medium bowl, whisking together with a fork. Season with salt to taste.

Source: Foodess

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