A Fish Cake Recipe for Four
Fish cakes… what could be more traditional? Long a Friday staple, fish cakes are a great way for frugal minded families to stretch a food budget – especially if they’re cooking up fish cakes with fish they caught themselves. This fish cake recipe serves four and embraces the traditional. If you’re looking for an updated fish cake recipe with fusion flavor, look elsewhere. If you want a good, honest fish cake that reminds you of Fridays when you were a kid, this is the recipe for you.
- 1 pound fresh or smoked white fleshed fish like cod or haddock, skinned, deboned, and cut into chunks
- 1 lemon wedge
- 1 bay leaf
- 1/4 c. fresh parsley sprigs
- 2 tbsp. butter
- 1 onion, diced
- 2 c. mashed potatoes
- 2 tbsp. chopped fresh parsley
- Freshly ground black pepper and salt, to taste
- Quick cook oatmeal, for coating
- Oil sufficient for frying
1. Put the fish in a pan with just enough water to cover it, along with the bay leaf, lemon wedge, and sprigs of parsley. Slowly bring everything to a gentle boil, and then immediately reduce to a simmer. Let everything simmer for about 5 minutes until the fish is tender, then use a colander to drain off the liquid.
2. Place the fish in a non-stick baking pan and let it cool until it can be handled safely. Flake the fish, discarding any skin or bones that remain. Set aside.
3. Melt the butter in a large saucepan. Cook the onions slowly until soft and just translucent – do not let the onions brown. Remove the pan from the heat, and add the flaked fish, potatoes, and parsley. Season with salt and pepper while folding the ingredients together.
4. Spread the oatmeal onto a flat surface. Divide the fish mixture into eight equal portions, and form each portion into a round 3/4 inch cake. Coat the fish cakes evenly with oatmeal, making sure every side is well-coated.
5. Heat two inches of oil in a heavy pan until the surface of the oil looks wavy. Fry the fishcakes in batches. They are done when cooked through and golden brown on both sides. Drain on paper towels or newspaper. Serve your fish cakes with malt vinegar, tartar sauce, lemon wedges, or ketchup.