Fish Cakes

A trending delicacy of fish and herbed mashed potatoes coated in mouthwateringly crispy panko breadcrumbs. Whether you call it fish cakes, croquettes, or patties, this tender, flaky comfort food will take away your blues in a heartbeat.

Course Appetizer, Main

Cuisine American, International

Prep Time 25

Cook Time 10

Total Time 35

Servings

Calories 460kcal

Author Imma

Ingredients

1½ pounds (680g) russet potatoes
1 pound (450g) white-fleshed fish filet, cut into 1" chunks
1½ teaspoons (8g) salt (divided)
¼ teaspoon (.5g) black pepper
¼ teaspoon (1g) Creole seasoning, optional
1 tablespoon (15ml) oil
1 tablespoon (14g) unsalted butter
¼ cup (15g) onions
1 teaspoon (3g) garlic, minced
¼ cup (25g) celery finely diced
1 green onion, finely chopped
2 tablespoons (7g) fresh parsley, finely chopped
1 cup (120g) flour
2 eggs, lightly beaten
1½ cups (90g) panko breadcrumbs
Canola oil, for frying

Instructions

Peel the potatoes, and cut them into big even-sized chunks. Wash them and place them in a large pot with about a teaspoon of salt and enough water to cover them.
Cook until they're fork-tender. Drain the water, put the potatoes back on the heat, and simmer for about a minute to remove excess moisture.
Mash roughly with a fork and set aside.
Sprinkle fish with salt, pepper, and Creole seasoning.
Mash roughly with a fork and Set aside.
Add oil and butter to a skillet and cook the fish for about 4 minutes. Be careful not to overcook it. Set aside.
Add onion and celery and sauté for about 2 minutes. Then add the garlic, green onion, and parsley, and sauté for 2 more minutes.
Pour the mixture into the mashed potatoes.
Gently mix in the fish, being careful not over-mash the fish or potatoes.
Scoop out ¼ cup of mixture and mold into a firm 2-inch patty. Place it on a tray and repeat until the fish cake mixture has been used.
Refrigerate the tray of patties for an hour.
Place the flour, egg, and breadcrumbs on separate plates.
First, coat the patties in flour, shake off the excess, and dip them in the egg. Then coat them with breadcrumbs.
Heat oil on medium-high heat in a skillet and cook fish cakes in batches for 2 minutes on each side until golden.
Transfer to a paper-towel-lined plate until all the fish cakes are done. Serve with tartar or remoulade sauce, and enjoy.

Notes

Be mindful in choosing the type of fish. Oily fish have a stronger flavor, while delicate or dry fish fall apart easier. Frozen white fish fillets will also work well.
Mash the potatoes roughly to add texture rather than a mushy center. Mashing instead of dicing creates an excellent binder so your fish cakes keep it together.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition