Nova Scotia Fish Cakes
- Total Time
- 1 hour, plus soaking and chilling time
- Rating
- Comments
- Read comments
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Ingredients
- 1pound haddock, cod, halibut or any other flaky white fish
- 1cup milk
- 1pound (about 2 medium) russet potatoes, peeled
- Salt and pepper to taste
- 2tablespoons butter
- 4scallions, thinly sliced
- 3large eggs
- 1teaspoon Worcestershire sauce
- 2tablespoons chopped parsley
- 2cups bread crumbs for dredging
- Corn oil, for frying
- Tartar sauce, chutney or chowchow, for serving
- Juice of 1 lemon, as needed, optional
Nutritional analysis per serving (30 servings)
154 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 5 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 5 grams protein; 153 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the fish and milk in a medium saucepan. Refrigerate at least an hour.
- Step 2
Peel the potatoes and put in a saucepan with water to cover. Bring to a boil, then simmer for 20 to 30 minutes, until the potatoes are soft. Drain thoroughly, mash and season well with salt and pepper.
- Step 3
In a small skillet, melt butter, add scallions and cook until soft, 1 to 2 minutes.
- Step 4
Remove the fish from the refrigerator and place over medium-low heat. Bring the milk to a simmer and cook the fish until flaky, 5 to 7 minutes; do not overcook. Remove from heat, drain off the milk and allow to cool. Using a fork, break the fish into large flakes.
- Step 5
Lightly beat one of the eggs and stir into the cooled potato mixture with the scallions and Worcestershire sauce. Add the flaked fish and 1 tablespoon of the parsley and gently fold into the mixture. Refrigerate for about 30 minutes.
- Step 6
Taste for seasoning and adjust if needed. Form patties about 3½ inches in diameter and 1 inch thick for entree portions, or 2 inches in diameter for appetizer portions.
- Step 7
Beat the remaining 2 eggs in a small bowl and put the bread crumbs in another. Dip the patties first in the beaten egg and then the bread crumbs. Heat about ⅛ of an inch of oil in a frying pan, adding more as needed. Fry the patties for just a few minutes on each side until golden. Drain on paper towels and sprinkle with the remaining parsley. Serve warm with lemon, tartar sauce, chutney or chowchow.
Private Notes
Comments
I've made these several times (and will again this evening), but would suggest chilling the patties after breading them covered with a little wax paper for maybe an hour. Then when you fry the patties they hold together really well. I like a slightly tangy dressing - mayo with lime juice and a dash or two of hot sauce.
Haddock or cod is not a very strong flavour so they would likely be overpowered by sweet potatoes or squash. I'm Nova Scotian and this recipe is fairly authentic. Our differences.. we use dried and reconstituted cod/haddock and don't bread the fish cakes. After making the cakes, refrigerate for about 1 hour and pan fry in butter until golden brown crust forms on both sides.
I don't like the taste of fried fish, or the extra calories. I baked these for 30 minutes on 400, flipping them once after 15 minutes. Nice crispy exterior and soft interior. Served with the remoulade by Samin Nosrat
Recipe and method worked out great except I replaced breadcrumbs with flour instead...and saved 2 eggs! Then I just fried them in butter rather than oil which is my usual method for frying fish or scallops.
This is one of my favorite dishes to make. The past few times, I've used up the remaining oil by quartering brussell sprouts and frying them in the pan - a nice side to go with with the fish cakes!
Delicious - used a combination of Striped Bass and Halibut, added chopped sauteed celery, shallot and leeks, a little garlic, fresh tarragon and parsley, a pinch of smoked paprika or Old Bay. Buttermilk instead of milk. Did not fry these - instead brushed each side with mayonnaise (made a big difference) and baked at 375. Made a lot and freezed the rest. They reheat easily for quick meal.
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