Fish Cakes with Herbs and Chiles

Name: Fish Cakes with Herbs and Chiles
Total time: 3 h 45 min
Yield: 6 to 8 servings
Ingredients: 2 tablespoons olive oil, more for frying; 2 garlic cloves, smashed and peeled; 1 pound firm white fish fillets, such as hake, black sea bass or flounder; 1 1/2 teaspoons kosher salt, more as needed; 1/4 teaspoon black pepper; 2 tablespoons dry vermouth or white wine; 1 pound Russet or potatoes, peeled and thinly sliced (2 cups); 2 eggs; 3 tablespoons roughly chopped cilantro; 3 tablespoons roughly chopped basil; 1 scallion, white and green parts finely chopped; 1 serrano chile, seeded and minced; Pinch cayenne; Finely grated zest of 1 small lime; 1/3 cup panko bread crumbs; 1/2 cup all-purpose flour; 3 tablespoons chopped lime pickle or preserved lemon (optional); 1/2 cup mayonnaise; Lime wedges, for serving

By Melissa Clark

Total Time: 45 minutes, plus at least 3 hours’ chilling
Rating: 4(19)
Comments: Read comments

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:6 to 8 servings

2tablespoons olive oil, more for frying
2garlic cloves, smashed and peeled
1pound firm white fish fillets, such as hake, black sea bass or flounder
1½teaspoons kosher salt, more as needed
¼teaspoon black pepper
2tablespoons dry vermouth or white wine
1pound Russet or potatoes, peeled and thinly sliced (2 cups)
2eggs
3tablespoons roughly chopped cilantro
3tablespoons roughly chopped basil
1scallion, white and green parts finely chopped
1serrano chile, seeded and minced
Pinch cayenne
Finely grated zest of 1 small lime
⅓cup panko bread crumbs
½cup all-purpose flour
3tablespoons chopped lime pickle or preserved lemon (optional)
½cup mayonnaise
Lime wedges, for serving

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
In a large skillet over medium heat, heat olive oil. Add garlic and cook until golden brown at the edges, about 2 minutes.
Step 2
Season fish with 1 teaspoon salt and the pepper, add to pan and let cook for 1 minute. Add vermouth and 2 tablespoons water. Turn heat to low, cover and cook until fish is just barely cooked through, 8 to 10 minutes. Move fish to a plate, keeping any liquid and garlic in skillet.
Step 3
In the same skillet over high heat, add potatoes, remaining ½ teaspoon salt and water to just cover. Bring to a boil, reduce to simmer, cover and cook until tender, about 15 minutes.
Step 4
Flake fish. Drain potatoes and garlic and place in a large bowl. Roughly mash potatoes and garlic, then add flaked fish, eggs, cilantro, basil, scallion, chile, cayenne, lime zest and panko and combine. Season with salt if needed. Cover and chill for at least 3 hours.
Step 5
Place flour on a plate. Form generous ¼ cup fish patties about ½ inch thick. Dip patties into flour to lightly coat each side.
Step 6
In a large, preferably nonstick skillet, heat an ⅛ inch of olive oil over medium heat. Cook fish cakes until golden brown, about 5 to 8 minutes each side, adding more oil as needed. Move to a paper towel-lined plate.
Step 7
If using lime pickle or preserved lemon, stir into mayonnaise. Serve fish cakes with the mayonnaise (with or without pickles) and lime wedges.