Crispy Fried Fish Cakes
Elevate your seafood game with these irresistible Crispy Fried Fish Cakes—golden and crunchy on the outside, tender and flavorful on the inside. Featuring finely chopped white fish fillets blended with creamy mashed potatoes, aromatic fresh herbs like parsley and dill, a hint of zesty lemon, and a crispy breadcrumb coating, these fish cakes are a perfect balance of taste and texture. Quick and easy to prepare, they offer a delicious family-friendly meal in under an hour. Serve them hot with a squeeze of fresh lemon and a creamy dipping sauce for a restaurant-quality dining experience right at home. Ideal for lunch, dinner, or entertaining, this recipe is bound to impress seafood lovers and comfort food enthusiasts alike.
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Recipe Information
Ingredients
- 500 grams white fish fillets
- 200 grams potatoes
- 1 small onion
- 2 tablespoons fresh parsley
- 1 tablespoon fresh dill
- 1 large egg
- 100 grams breadcrumbs
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 200 milliliters vegetable oil
Instructions
Peel the potatoes and cut them into chunks. Boil in salted water until tender, about 15 minutes, then drain and mash until smooth. Set aside to cool.
Finely chop the onion, fresh parsley, and dill.
In a food processor, add the fish fillets and pulse until finely chopped but not pureed.
In a large bowl, combine the chopped fish, mashed potatoes, onion, parsley, dill, lemon zest, salt, and pepper. Mix well to incorporate all ingredients.
Beat the egg in a small bowl and add it to the fish mixture. Mix thoroughly until the mixture is slightly sticky but holds together well.
Shape the mixture into patties about 2 inches in diameter and 1 inch thick. You should get approximately 12 patties.
Place the breadcrumbs on a plate. Coat each fish cake in breadcrumbs, pressing them gently to ensure even coverage.
Heat the vegetable oil in a large skillet over medium heat. The oil should be about 1/2-inch deep.
Fry the fish cakes in batches for 3-4 minutes on each side or until golden brown and crispy. Avoid overcrowding the pan.
Once cooked, transfer the fish cakes to a paper towel-lined plate to drain excess oil.
Serve hot with a side of lemon wedges and your favorite dipping sauce.
Nutrition Facts
Calories |
646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 28.3 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 763 mg | 33% | |
| Total Carbohydrate | 28.9 g | 11% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.1 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 6.5 mcg | 33% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 660 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
