Basic Fish Cakes

Poach fish in about 1/2 cup milk in covered pan.  When fish flakes, it is done.  Cool completely. 

Beat egg with about 1 tbs milk~

Mash potatoes.  Remember, no milk or butter and it’s OK if there are a few lumps~

Finely flake fish~

Mix potatoes with fish, mixing well.  Add salt & pepper to taste if desired.  Divide into desired portion size and form into patties~

Here is your “breading station.”  I usually save the containers from frozen entrees to use for this.  Here you have your egg, seasoned flour & breadcrumbs.  I season my flour with salt & pepper only for this.  I also mix some Panko crumbs in with plain regular breadcrumbs for extra crunch.  The order of “breading” is as follows: Coat with seasoned flour, coat with egg, dredge in breadcrumbs.  And your hands will get VERY messy~

Here is the completed process~

Heat about 2-3 tbs oil in a large skillet~

Add fish cakes to heated oil and brown on both sides.  Remember, they are fully cooked so all we are doing is browning and heating through~

Ready to serve.  I usually serve with mac & cheese~

• 1 lb mild white fish fillet (like cod or haddock)
• 1 lb potatoes
• 1/2 cup milk
• Salt & Pepper to taste, if desired
• 1 egg
• 1/2 cup seasoned flour
• 1/2 – 3/4 cup plain bread crumbs*
• 1 tbs milk
• 2-3 tbs oil for frying

*You may also add a couple of tablespoons of Panko crumbs for extra crispiness 

NOTE:  I usually use a roughly 50-50 proportion of fish to potato.  If you prefer a fishier cake, feel free to up the proportion of fish to potatoes.  Reverse the process if you prefer a less fishy cake.