Crispy Golden Fish Cakes Recipe

Ingredients:

For the Fish Cakes:

• 1 lb (450g) white fish fillets (cod, haddock, or tilapia work well), cooked and flaked
• 1 large potato, peeled and diced
• 1/2 cup finely chopped onion
• 1/4 cup chopped fresh parsley (or dill, if preferred)
• 1/4 cup mayonnaise or Greek yogurt
• 1 tablespoon Dijon mustard (optional, for extra flavor)
• 1 large egg
• 1 teaspoon garlic powder
• 1 teaspoon lemon zest
• Salt and pepper to taste
• 1/2 cup breadcrumbs (plus more for coating)
• 2 tablespoons olive oil or vegetable oil for frying

Optional Dipping Sauce:

• 1/4 cup mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

Step 1: Prepare the Potato and Fish

1. Cook the Potato:
   • Bring a pot of salted water to a boil and add the diced potato. Cook for about 10 minutes, or until the potato is fork-tender. Drain and mash the potato until smooth. Let it cool slightly.
2. Cook the Fish:
   • If you haven’t already, cook the fish fillets by baking, steaming, or pan-frying. Once cooked, flake the fish into small pieces using a fork.

Step 2: Make the Fish Cake Mixture

1. Mix Ingredients:
   • In a large bowl, combine the mashed potato, flaked fish, chopped onion, parsley (or dill), mayonnaise, Dijon mustard, egg, garlic powder, lemon zest, salt, and pepper. Stir everything together until well combined.
2. Add Breadcrumbs:
   • Add the 1/2 cup of breadcrumbs to the mixture and stir to combine. The mixture should hold together easily; if it’s too wet, add a bit more breadcrumbs.

Step 3: Shape the Fish Cakes

1. Form Patties:
   • Use your hands to form the mixture into small patties, about 2 to 3 inches in diameter. Place the patties on a plate or tray.
2. Coat the Patties:
   • Dredge each patty in breadcrumbs, pressing gently to make sure they are evenly coated.

Step 4: Fry the Fish Cakes

1. Heat the Oil:
   • In a large frying pan or skillet, heat 2 tablespoons of oil over medium heat.
2. Fry the Fish Cakes:
   • Once the oil is hot, add the fish cakes to the pan, being careful not to overcrowd the skillet. Fry the fish cakes for 3-4 minutes per side, or until golden brown and crispy.
3. Drain:
   • Once cooked, transfer the fish cakes to a paper towel-lined plate to drain any excess oil.

Step 5: Make the Dipping Sauce (Optional)

1. Mix Sauce:
   • In a small bowl, combine the mayonnaise, lemon juice, Dijon mustard, and a pinch of salt and pepper. Stir until smooth.

Step 6: Serve

1. Serve:
   • Serve the crispy golden fish cakes hot with the dipping sauce on the side. They go well with a fresh salad, steamed vegetables, or a side of fries.

Tips:

• Fish Options: You can use any firm white fish for this recipe, such as cod, haddock, tilapia, or even leftover cooked fish.
• Baking Option: For a lighter version, you can bake the fish cakes. Preheat your oven to 375°F (190°C), place the patties on a baking sheet lined with parchment paper, and bake for 15-20 minutes, flipping halfway through.
• Freezing: You can freeze uncooked fish cakes for later. Just place them on a baking sheet in a single layer, freeze until solid, and then transfer to a freezer bag. When ready to cook, fry them straight from frozen, adding a minute or two to the cooking time.

These Crispy Golden Fish Cakes are a flavorful and satisfying meal that’s sure to be a hit at the dinner table! Enjoy the crispy exterior and tender, savory interior with your favorite sides and sauces.