Delicious Fish Cakes
Crispy on the outside and tender on the inside, these mouthwatering Delicious Fish Cakes are the perfect comfort food for seafood lovers. Made with flaky white fish fillets, creamy mashed potatoes, and a hint of fresh parsley and zesty lemon, these fish cakes strike the ideal balance between hearty and flavorful. They’re coated in a golden, crunchy breadcrumb crust and fried to perfection for an irresistible texture. Easy to prepare with simple ingredients, this recipe is ready in under an hour, making it an excellent choice for weeknight dinners or special occasions. Serve these golden fish cakes with a dollop of tartar sauce, a fresh side salad, or a squeeze of lemon for a dish that’s sure to delight. Perfect for fans of homemade seafood recipes, this is a versatile dish bursting with fresh flavors and satisfying crunch!
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Recipe Information
Ingredients
- 500 g potatoes
- 400 g white fish fillets (cod, haddock, or any flaky white fish)
- 2 tbsp butter
- 50 ml milk
- 1 tsp lemon zest
- 2 tbsp parsley, finely chopped
- 0.5 tsp freshly ground black pepper
- 0.5 tsp salt
- 2 large eggs
- 1.5 cups breadcrumbs
- 4 tbsp vegetable oil (for frying)
Instructions
Peel and chop the potatoes into even chunks. Place them in a pot of salted water and boil for 15-20 minutes, or until soft. Drain and mash with 2 tablespoons of butter and the milk until smooth. Let cool slightly.
While the potatoes cook, poach the fish. Place the fish fillets in a shallow pan, cover with water, and simmer gently for 5-7 minutes, or until the fish flakes easily. Drain and flake the fish, removing any skin or bones. Let cool slightly.
In a large mixing bowl, combine the mashed potatoes, flaked fish, lemon zest, parsley, salt, and black pepper. Mix until evenly combined.
Divide the mixture into 8 equal portions and shape each portion into a patty about 2-3 cm thick. Place the patties on a plate and refrigerate for 15 minutes to firm up.
Prepare three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Coat each fish cake in flour, dip it in the egg, and then coat it with breadcrumbs. Ensure they are fully covered.
Heat the vegetable oil in a large frying pan over medium heat. Fry the fish cakes for 3-4 minutes on each side, or until golden brown and crispy. Work in batches if necessary, adding more oil as needed.
Remove the fish cakes from the pan and drain on a plate lined with paper towels.
Serve hot with tartar sauce, a wedge of lemon, and a side salad for a complete meal. Enjoy!
Nutrition Facts
Calories |
2188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.4 g | 127% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 639 mg | 213% | |
| Sodium | 2775 mg | 121% | |
| Total Carbohydrate | 211.7 g | 77% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 18.7 g | ||
| Protein | 121.8 g | 244% | |
| Vitamin D | 23.1 mcg | 115% | |
| Calcium | 369 mg | 28% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 3502 mg | 74% | |
*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.
