Total Recipe Yield: 15-20 fishcakes聽
Portion Size: 2 fishcakes
Vegan:听狈辞
LO Vegetarian:听狈辞
Contains Pork:听狈辞
Contains Alcohol:听狈辞
Ingredients
- 4 lbs. whitefish (haddock, cod, tilapia, etc.)
- 3 large potatoes, peeled and chopped
- 1 cup fresh parsley
- 4 scallions, roughly chopped (entire scallion)
- 6 large garlic cloves
- 5 slices day-old white bread (leave it out for a few hours to dry)
- 1.5 teaspoon salt (or to taste)
- 1.5 teaspoon black pepper
- 4 large eggs
- 1 cup grated parmesan cheese
- 1/2 cup vegetable or olive oil for pan-frying
For the dipping sauce
- 2 cups mayonnaise
- 2 tablespoon dill pickle relish
- 2 teaspoon lemon juice
- 1 teaspoon dried dill
- 1 teaspoon Old Bay Seasoning
- Lemon wedges (optional)
Directions
- Put an inch of water in a stockpot and steam the fish and potatoes together for 15-20 mins. until potatoes are tender. Drain the pot reserving a cup of the liquid. Allow the fish and potatoes to cool in a large mixing bowl.
- Combine the parsley, scallions, garlic, bread, and S&P in a food processor and pulse until the mixture is fine. Add this breading mixture to the bowl containing the fish and potatoes and mix together.
- Beat the eggs and add to the fish mixture, then add the parmesan and mix together.
- Now wash your hands and dive in, mixing it all by hand, breaking up the potatoes. To do this right will take 4-5 minutes, but it's worth it. Once done, roll a handful of the mixture between your palms then form a patty about 4 inches across and a 1/2 inch thick. Keep doing this until all the mixture is used. If it seems dry or the patties aren't holding together well, add a little of the reserved cooking water to the bowl.
- Using a cast iron pan, fry the fishcakes over medium heat until crispy and golden, about 4 minutes per side. Drain on paper towels. Serve with the dipping sauce and/or lemon wedges.
Why did you choose to submit this recipe?
"This is one of Emily's favorite meals and definitely reminds her of home! It's easy to make and wicked tasty!" -聽Tim Seavey
