Indulge in the flavors of summer with these delightful Fish Cakes paired with zesty Tartar Sauce. This recipe features tender cod pieces simmered in milk, blended with mashed potatoes, herbs, and lemon zest. Coated in a crispy layer of panko bread crumbs, these fish cakes are fried to golden perfection. Serve them hot with the tangy tartar sauce for a crowd-pleasing meal at your next gathering. A perfect blend of taste and texture for a summertime feast!
Fish Cakes
This recipe provides a delightful combination of Fish Cakes with a zesty Tartar Sauce, perfect for a summertime meal. The tartar sauce is made by blending mayonnaise, capers, shallot, Italian parsley, fresh tarragon, horseradish, Dijon mustard, and a hint of cayenne pepper. For the fish cakes, cod pieces are gently simmered in milk with a bay leaf and seasoned to perfection. Mashed russet potatoes, cayenne pepper, Italian parsley, chives, and lemon zest are added to the cooked cod, creating a flavorful mixture that is shaped into patties. These patties are then coated in flour, beaten egg, and panko bread crumbs, providing a crispy texture. The fish cakes are cooked until golden brown in vegetable oil and served hot alongside the tangy tartar sauce. This summery dish is sure to be a hit at your next gathering or family meal.
Equipment
- mixing bowls
- Saucepan
- skillet
- Shallow bowls (for breading)
- Fork or whisk
- spatula
- paper towels
- Plate or platter for serving
- cutting board
- knife
- Potato masher or fork (for mashing potatoes)
- Slotted spoon (for removing fish from milk)
- Measuring cups and spoons
Ingredients
Tartar Sauce:
- ½ cup Mayonnaise
- 2 tbsp Chopped capers (drained)
- 1 tbsp Finely chopped shallot
- 1 tbsp Finely chopped Italian parsley
- 1 tbsp Finely chopped fresh tarragon
- 2 tsp Prepared horseradish
- 1 tsp Dijon mustard
- 1 pinch Cayenne pepper
Fish Cake:
- ½ cup Milk
- 1 pound Cod, cut into 1-inch pieces
- Salt and freshly ground black pepper, to taste
- 12 ounces Russet potato, peeled and quartered
- 1 pinch Cayenne pepper
- 1 tbsp Finely chopped Italian parsley
- 1 tbsp Sliced fresh chives
- 1 tsp Finely grated lemon zest
Breading:
- ⅓ cup All-purpose flour
- 1 large Egg, beaten
- 1 cup Panko bread crumbs (or as needed)
- ¼ cup Vegetable oil (or as needed)
Notes
1. Prepare the Tartar Sauce: In a bowl, combine the mayonnaise, chopped capers, shallot, Italian parsley, fresh tarragon, horseradish, Dijon mustard, and a pinch of cayenne pepper. Mix well until all the ingredients are thoroughly combined. Set aside.
2.Prepare the Fish Cakes:
a. In a saucepan, heat the milk with the bay leaf over medium heat until it starts to simmer. Add the cod pieces and season with salt and black pepper. Cook for about 5 minutes or until the fish is cooked through and flakes easily with a fork. Remove the bay leaf and discard.
b. In a separate pot, boil the russet potato quarters in salted water until tender. Drain and let them cool slightly. Mash the potatoes until smooth.
c. In a mixing bowl, combine the cooked cod, mashed potatoes, cayenne pepper, Italian parsley, chives, and lemon zest. Season with salt and black pepper to taste. Mix well until all the ingredients are evenly incorporated.
d. Shape the mixture into patties of your desired size and thickness.
3.Prepare the Breading:
a. Place the all-purpose flour, beaten egg, and panko bread crumbs in three separate shallow bowls.
b. Dip each fish cake into the flour, shaking off any excess. Then dip it into the beaten egg, allowing any excess to drip off. Finally, coat the fish cake with the panko bread crumbs, pressing gently to adhere.
c. Repeat the breading process with the remaining fish cakes.
4.Cook the Fish Cakes:
a. Heat the vegetable oil in a large skillet over medium heat. Add the breaded fish cakes to the skillet and cook for about 3-4 minutes on each side, or until golden brown and crispy. Add more oil if needed.
b. Once cooked, transfer the fish cakes to a paper towel-lined plate to drain any excess oil.
5.Serve: Serve the fish cakes hot with the prepared tartar sauce on the side. Enjoy!
Note: Feel free to adjust the seasoning and ingredient quantities according to your taste preferences.
Nutrition
Calories: 623kcal
