Fish Cakes
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- Olive oil
- 1½pounds cod, striped bass or other fish fillets
- Sea salt
- 1tablespoon chopped parsley
- ¾cup fresh, soft bread crumbs
- 1egg
- ¼cup mayonnaise
- 1tablespoon Dijon mustard
- ¾cup fine, dry bread crumbs
- 4tablespoons butter
- 1lemon, cut into wedges
Nutritional analysis per serving (4 servings)
494 calories; 30 grams fat; 10 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 9 grams polyunsaturated fat; 20 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 35 grams protein; 618 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
Preheat the oven to 300 degrees. Sprinkle the base of a baking pan with a thin film of olive oil. Lay the fish skin (or skinned) side down. Sprinkle with about a tablespoon of olive oil and season with salt. Bake until the fish is just cooked through, 20 to 30 minutes.
- Step 2
Lift the cooled fish from its skin, leaving behind any bones or brown parts, and break it into small pieces as you drop it into a mixing bowl. Add the parsley and fresh bread crumbs. Whisk together the egg, mayonnaise and mustard and pour it over the fish. Use a fork to lift and fold the fish. Don't overmix. Pour the dry bread crumbs into a bowl. Pat the fish into 8 3-inch cakes and coat with the bread crumbs. The fish cakes may be covered and chilled for up to a day.
- Step 3
Place a large sauté pan over medium heat. If the fish cakes have been chilled, also preheat the oven to 350 degrees. When the sautépan is hot, add the butter. As soon as it stops foaming, lay the fish cakes in the pan. Let them be until they are browned on the bottom, 2 to 3 minutes. Turn and cook for another 2 minutes. If the fish cakes were chilled or are not thoroughly hot in the center, place the pan in the oven and bake until heated through, about 4 more minutes. Serve with a wedge of lemon and tartar sauce.
Private Notes
Comments
Here are a few other variants worth trying: Along with the prepared Dijon mustard, add a teaspoon of a whole grain prepared mustard. The round mustard seeds look great and add a nice crunch. Add a tablespoon of finely chopped preserved lemon rind to the mix. Add a few splashes of hot chili oil to the mix. Use a fresh mayonnaise seasoned with garum masala and red wine vinegar instead of commercial mayo. It’s actually really easy to whisk a batch together and it is really delicious. Enjoy!
Soft bread crumbs? Does that mean place fresh (country style white) in a food processor?
I’ve made these several times, as written. I make the soft bread crumbs with e bread-aisle white bread slices in a food processor. I use my own dry breadcrumbs because I don’t like the taste of the national brands and I don’t live near Wegmans anymore.
Made this evening. Bit disappointed. Fish flavour sort of lost amongst all that sauce. Think I'll go back to the ones with potatoes from my childhood! But interesting to try! Thanks.
This was really good. I used leftover fish that was a little dry. The mayonnaise and mustard gave the fish cakes moisture and flavor. I will definitely make it again. I did not have any parsley or lemon and it was fine.
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