Fish Cakes With Herbs and Chiles
Updated September 8, 2016
Andrew Scrivani for The New York Times
- Total Time
- 45 minutes, plus at least 3 hours’ chilling
- Rating
- Comments
- Read comments
Advertisement
Ingredients
2 tablespoons olive oil, more for frying
2 garlic cloves, smashed and peeled
1 pound firm white fish fillets, such as hake, black sea bass or flounder
1 ½ teaspoons kosher salt, more as needed
¼ teaspoon black pepper
2 tablespoons dry vermouth or white wine
1 pound russet potatoes, peeled and thinly sliced (2 cups)
2 eggs
3 tablespoons roughly chopped cilantro
3 tablespoons roughly chopped basil
1 scallion, white and green parts, finely chopped
1 serrano chile, seeded and minced
Pinch cayenne
Finely grated zest of 1 small lime
⅓ cup panko bread crumbs
½ cup all-purpose flour
3 tablespoons chopped lime pickle or preserved lemon (optional)
½ cup mayonnaise
Lime wedges, for serving
Nutritional analysis per serving (6 to 8 servings)
16 grams carbs; 58 milligrams cholesterol; 245 calories; 6 grams monosaturated fat; 7 grams polyunsaturated fat; 3 grams saturated fat; 16 grams fat; 1 gram fiber; 293 milligrams sodium; 9 grams protein; 1 gram sugar
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.
Powered by
Preparation
- Step 1
In a large skillet over medium heat, heat olive oil. Add garlic and cook until golden brown at the edges, about 2 minutes.
- Step 2
Season fish with 1 teaspoon salt and the pepper, add to pan and let cook for 1 minute. Add vermouth and 2 tablespoons water. Turn heat to low, cover and cook until fish is just barely cooked through, 8 to 10 minutes. Move fish to a plate, keeping any liquid and garlic in skillet.
- Step 3
In the same skillet over high heat, add potatoes, remaining ½ teaspoon salt and water to just cover. Bring to a boil, reduce to simmer, cover and cook until tender, about 15 minutes.
- Step 4
Flake fish. Drain potatoes and garlic, and place in a large bowl. Roughly mash potatoes and garlic, then add flaked fish, eggs, cilantro, basil, scallion, chile, cayenne, lime zest and panko, and combine. Season with salt if needed. Cover and chill for at least 3 hours.
- Step 5
Place flour on a plate. Form generous ¼ cup fish patties about ½ inch thick. Dip patties into flour to lightly coat each side.
- Step 6
In a large, preferably nonstick skillet, heat ⅛ inch of olive oil over medium heat. Cook fish cakes until golden brown, about 5 to 8 minutes each side, adding more oil as needed. Move to a paper-towel-lined plate.
- Step 7
If using lime pickle or preserved lemon, stir into mayonnaise. Serve fish cakes with the mayonnaise (with or without pickles) and lime wedges.
Private Notes
Comments
My 2 yr old can't get enough. Made a few changes to give her a healthier fish cake. I use half sweet potato and huge bunches of basil, cilantro and scallions. Haven't managed to overdo the herbs. Most importantly: I bake, not fry, and they are excellent. Measure 3T with a cookie scoop onto a silpat and form into 3/4-in cakes, spray the tops with an oil mister, bake for 15 min. at 400, then flip, spray with oil and bake other side for 15 min. Cool on rack to keep crisp. Freezes well.
I've already commented on these but I just made again and I'd emphasize that the real secret is truly putting them at MEDIUM heat for the full or nearly the full 8 minutes. Crispy and delightful
I used frozen cod fillets from Costco. Super easy and good!
These are delicious prepared as the recipe indicates; they freeze and reheat beautifully.
Made for Chanukah. Serve with malt vinegar and horseradish sauce (think fish and chips).
Turned out fabulous. Far easier than expected as I’m generally intimidated by home frying. Swapped the mayo sauce for avocado salsa (look it up!!) and paired with a fresh salad. Tremendous use of fish that was begging to be cooked and used after chilling.