:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/cBII4b0a6fh2OT1qbM0b/353073ec4c3328f769cc46ab38bcba.png "Best Classic Fish Cakes")
Best Classic Fish Cakes
Fish Cake is a delicious and savory dish made with fresh fish, potatoes, and a blend of herbs and spices. It is perfect as an appetizer or as a main course served alone or with a side salad. These fish cakes are crispy on the outside and tender on the inside, making them a crowd-pleasing favorite.
Ingredients
- 1 lb fresh white fish fillets, deboned and skinless (such as cod or haddock)
- 4 large potatoes, peeled and cubed
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1 tablespoon parsley, finely chopped
- 1 tablespoon dill, finely chopped
- 1 teaspoon Lemon zest
- 1 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 1⁄4 Cup all-purpose flour
- 2 eggs, beaten
- vegetable oil, for frying
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Directions
Place the cubed potatoes in a large pot with water and bring to a boil over high heat. Cook for about 10-15 minutes or until the potatoes are fork-tender. Drain and set aside.
In a medium bowl, add the fish fillets and using a fork, shred into small flakes.
In a large mixing bowl, combine the shredded fish, boiled potatoes, onion, garlic, parsley, dill, lemon zest, salt, and black. Mix well until evenly distributed.
Shape the mixture into round patties, about 3 inches in diameter. Lightly dust each patty with flour, shaking off any excess.
Heat vegetable oil in a large frying pan over medium heat. Dip each patty into the beaten eggs, ensuring they are fully coated and carefully place them into the hot oil. Fry for about 3-4 minutes per side or until golden brown and crispy. Transfer the cooked fish cakes onto a plate lined with paper towels to drain excess oil.
Serve the fish cakes hot with tartar sauce or a squeeze of lemon juice. They can be enjoyed as a standalone dish accompanied by a side of mixed greens or a fresh salad.
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