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Here are the ingredients you’ll need~
Peel potatoes and cut into chunks. Place in salted water. Boil until soft. Cool completely.
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~
Basic Fish Cakes
- 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.
