Fishcakes, like cakes of beef, would be nice served with a salad of beets and some horseradish or herb crème fraîche. Or with slaw and a spoonful of aïoli or other mayonnaise. Green beans and tomato vinaigrette?
Ingredients
Makes 12 fishcakes
Preparation
Step 1
Heat a skillet to high and add 1/4 cup cooking oil, then the onion, carrot, celery, and 1/2 teaspoon salt. Stir until it gets going, then turn to medium and cook, stirring occasionally, until the vegetables are soft and browned very lightly, if at all, about 20 minutes. Use a lid or a splash of water if it's coloring too much before getting soft. Turn the mirepoix out onto a plate and set it aside to cool completely. Grate 1/2 teaspoon zest from the lime and set it aside.
Step 2
Chop the cod into 1/4-inch dice, place it in a medium bowl, and season it with 3/4 teaspoon salt and some grindings of black pepper. In the bowl of a food processor, combine a quarter of the fish with the cream and pulse until smooth, scraping down the sides as needed. Add the fish purée back to the bowl of chopped fish along with the cooled vegetable mixture, cilantro, jalapeño, lime zest, 1 1/2 cups bread crumbs, and 2 of the eggs. Stir with your hands and squeeze through your fingers to mix everything really well, then heat a skillet to medium, add a teaspoon of oil and fry a little piece for tasting. Adjust as needed and when you have the seasoning right, begin breading: Beat the remaining 2 eggs in a wide, shallow bowl, put the flour in another bowl, and the remaining 2 cups bread crumbs in a third. Have a baking sheet ready to receive the breaded cakes. Pat the fish mixture down in the bowl, smooth the top, divide it in half, then separate each half into 3 parts to make sixths. Scoop up half of one of the sixths, form it into a ball with your hands, flatten it into a patty, and place it in the flour. Turn the patty to coat, shake off the excess, and then place it in the eggs. Turn it to coat completely, let excess egg drip off, and then place it in the crumbs. Coat it completely with crumbs, set it on the baking sheet, and repeat with the remaining mixture until you have 12 fishcakes. Refrigerate them for 20 minutes to 6 hours before cooking.
Step 3
When you’re ready, heat a skillet to medium-high and heat the oven to warm for holding one batch of fishcakes as you fry the rest. Add 1/4 inch of oil to the skillet and then as many fishcakes as will fit in a single layer. Fry, adjusting the heat as needed, until one side of the cakes is golden brown, about 4 minutes. Turn and brown the other side. Peek into one of the cakes to be sure it’s cooked through and then keep the batch warm in the oven while you fry the rest. Right before serving, squeeze lime juice over the fishcakes.
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Reviews (5)
Back to Toploved it - definitely would make again
Label2
York PA
4/13/2020
My husband and I loved these! I was looking for a fishcake recipe that did NOT have mashed potatoes as a major ingredient like so many in Canada. I used frozen Alaskan cod portions. Very important to thaw and drain off all liquid and dry with paper towels. My fish mixture yielded 12 cakes that I formed with a 1/4 cup dry measuring cup, the perfect size.
vgibbs
Victoria, Canada
11/5/2019
These were good, but nothing special. I prepared it according to the recipe and served it with a spicy aioli slaw. My kids warmed up some tortillas and made these into fish tacos. Not going to make this again though - WAY too much trouble for what it is. Fried fish tacos take 1/4 the time and taste just as good (actually better I think).
carnix
Georgia
9/28/2017
This is a great recipe if you're looking for a new way to use cod. I made it according to the recipe and would most likely do it just the same again. I served it with a tartar sauce with capers & horseradish also from the site. Plenty left over and they heated up nicely in the toaster oven.
lhennes
Hudson Valley,NY
2/7/2017
Didn't expect much from this but was very pleasantly surprised. It was very tasty.
dasboot
Santa Rosa, CA
1/13/2017