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Crispy Fish Cakes Recipe

This document provides a recipe for crispy fish cakes served with a tartar sauce. It includes instructions for making the tartar sauce from mayonnaise, yogurt, pickles, herbs and capers. Then it describes how to make the fish cakes by mashing potatoes, mixing in mayonnaise, herbs and lemon zest, and folding in lump crabmeat and cod. The fish mixture is then coated in breadcrumbs and pan-fried until crispy on both sides. The fish cakes are served topped with tartar sauce.

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sathy
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40 views2 pages

Crispy Fish Cakes Recipe

This document provides a recipe for crispy fish cakes served with a tartar sauce. It includes instructions for making the tartar sauce from mayonnaise, yogurt, pickles, herbs and capers. Then it describes how to make the fish cakes by mashing potatoes, mixing in mayonnaise, herbs and lemon zest, and folding in lump crabmeat and cod. The fish mixture is then coated in breadcrumbs and pan-fried until crispy on both sides. The fish cakes are served topped with tartar sauce.

Uploaded by

sathy
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Crispy Fish Cakes with Tartar Sauce


SERVES 6

TARTAR SAUCE

½ cup mayonnaise
2 tablespoons Greek yogurt
2 tablespoons finely diced gherkins
2 tablespoons finely chopped fresh chives
1 tablespoon capers, drained and coarsely chopped
2 teaspoons whole-grain or Dijon-style mustard
Finely grated zest of ½ lemon
1 teaspoon fresh lemon juice

FISH CAKES

1 medium potato, peeled (about 5 ounces)


2 tablespoons mayonnaise
1 teaspoon Dijon-style mustard
Finely grated zest of ½ lemon
1 teaspoon fresh lemon juice
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons finely chopped fresh chives
Salt and freshly ground black pepper
8 ounces jumbo lump crabmeat
6 ounces cooked cod
1½ cups panko bread crumbs
Olive oil

1 Mix the tartar sauce: Whisk together the mayonnaise, yogurt,


gherkins, chives, capers, mustard, lemon zest, and lemon juice in a
small bowl. Cover with plastic wrap and refrigerate for at least 30
minutes or overnight.

2 Start the fish cakes: Put the potato in a small saucepan, cover with
water, and season with salt. Bring to a boil and cook until the potato
is very tender when pierced with a knife, 20 to 25 minutes. Drain,
transfer to a medium bowl, and mash well with a fork or potato
masher.

3 Add the mayonnaise, mustard, lemon zest and juice, parsley, and
chives to the potato and mix well. Add ½ teaspoon salt and a few
grinds of pepper. Crumble in the crab and cod with your fingers so
that they are in medium flakes. Stir to combine, then cover with
plastic wrap and refrigerate for at least 30 minutes or for up to 2
hours.

4 Put the panko in a shallow bowl. Scoop the fish mixture into 6
mounds, using about ⅓ cup each and flattening them into ½-inch-
thick disks with your hands. Transfer the cakes to the panko as you
form them, turning to coat them on both sides.

5 Put a large (12-inch) skillet over medium to medium-high heat. Add


¼ inch of oil and heat for a minute. Put the fish cakes into the hot
pan and cook until golden brown and crispy on both sides, about 4
minutes per side. Transfer the cakes to a paper towel–lined plate to
drain briefly.

6 Put the fish cakes on plates and top each one with a dollop of tartar
sauce; pass a bowl of the remaining sauce on the side.

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