Crispy Potato-Fish Cakes
Crispy Potato-Fish Cakes is a dairy free and pescatarian recipe with 4 servings. This main course has 562 calories, 30g of protein, and 31g of fat per serving. For $2.54 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. If you have fresh parsley, potato, salt, and a few other ingredients on hand, you can make it. It is brought to you by Foodess. Many people made this recipe, and 456 would say it hit the spot. From preparation to the plate, this recipe takes roughly 35 minutes. Overall, this recipe earns an amazing spoonacular score of 88%. Try Fish and Potato Cakes, Crispy Mashed Potato Cakes, and Crispy Cod & Potato Cakes for similar recipes.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
¼ cup all purpose flour
up to 1 cup fresh bread crumbs (I grate a frozen bun on a box grater)
1½ tbsp brined capers
1 lb boneless cod filet
1 large egg
2 tbsp minced fresh parsley
1 green onion, white and green parts, minced
2 tbsp fresh lemon juice
½ cup mayonnaise
2 cups mashed potato (leftover, or just microwave 2 potatoes skin-on)
Salt, to taste
salt and pepper
2 tbsp + 5 tbsp vegetable oil, divided
Equipment:
frying pan
bowl
baking sheet
whisk
Cooking instruction summary:
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.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. 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.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.Combine all ingredients in a medium bowl, whisking together with a fork. Season with salt to taste.
Step by step:
1. Heat 2 tbsp oil in a large skillet over medium heat.
2. 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.
3. Transfer to a bowl and break into large flakes with your hands.
4. 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.
5. 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.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.
6. Serve with tartar sauce.
7. Combine all ingredients in a medium bowl, whisking together with a fork. Season with salt to taste.
Nutrition Information:
covered percent of daily need
