Fish Cakes
From unswissmiss 15 years agoIngredients
- For fish cakes: shopping list
- 1 lb filets from a firm white fish, such as halibut (frozen fish works well here) shopping list
- 1 C chopped green onions shopping list
- 3 Tbsp chopped fresh parsley shopping list
- 2 Tbsp flour shopping list
- 2 garlic cloves, finely nchopped shopping list
- 1 1/2 Tbsp lemon zest shopping list
- 1 large egg, lightly beaten shopping list
- 1 1/2 C mashed potatoes (instant mashed potatoes are perfect) shopping list
- 1 C breadcrumbs shopping list
- 4 Tbsp vegetable oil shopping list
- For caper sauce: shopping list
- 2/3 C olive oil shopping list
- 6 Tbsp capers shopping list
- 6 Tbsp parsley shopping list
- 2 anchovy filets shopping list
- 1/4 C lemon juice shopping list
- 2 large garlic cloves shopping list
How to make it
- Sprinkle the fish with salt and pepper.
- Cook the fish with the method of your choosing. I like to poach the filets over medium-low heat, with about 1/4 C white wine and a squeeze of lemon until just done. This takes about 10 minutes for frozen fish. For fresh fish, you can also heat up some oil over medium heat, and cook the fish until just done. Try not to let the fish brown. For thick filets, it can take up to 10 minutes (turning halfway through).
- Transfer the fish to a large bowl and let cool.
- While the fish is cooling, make the caper sauce by blending all the ingredients in a blender until a thick, smooth dressing forms. Transfer to a small serving bowl.
- Return to the fish cakes:
- Using two forks, flake the fish.
- Mix in the green onions, parsley, flour, garlic, and lemon zest.
- Mix in the mashed potatoes.
- Season to taste with salt and pepper.
- Mix in the egg.
- Divide the mixture into 8 portions. Shape each portion into a rough ball with your hands. The mixture will be soft.
- Coat the balls with breadcrumbs.
- In a clean skillet, heat 2 Tbsp of oil over medium-high heat.
- Place 4 fish balls into the pan, pressing down with the back of a spatula to flatten into disks about 1 inch thick.
- Cook until brown and crisp, about 5 minutes per side.
- Repeat with remaining fish balls.
- Serve with the caper sauce.
People Who Like This Dish 5
- chummers Lindstrom, MN
- pixyqueen Sydney,Australia, AU
- tamfas Toronto
- baker1313 Guilford, CT
- modelsmom Worcester, MA
- unswissmiss Basel, CH
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The Rating
Reviewed by 2 people-
Hooray, this is the one I've been looking for! Gave it a 5 - and I NEVER rate recipes before trying! Thanks so much for this; I'll be making it this weekend.
modelsmom in Worcester loved it -
Just made these for the second time last night (where else but this site could you FORGET about a recipe this good?!), and once again everybody loved them. The fish cakes themselves are wonderful, but the sauce is world-class. I'm going to have to re...more
modelsmom in Worcester loved it
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