Nothing beats the satisfying crunch of Crispy Fish Cakes paired with a burst of savory flavors. This dish is not only a delightful way to enjoy seafood but also a fantastic way to utilize leftover fish or even canned fish, making it a versatile option for busy weeknights or casual gatherings.
Ingredients
Scale:
1 pound (450g) of cooked fish (cod, salmon, or leftover fish work well)
1 cup mashed potatoes (about 2 medium potatoes)
1/2 cup breadcrumbs (plus more for coating)
1/4 cup finely chopped onion
2 tablespoons fresh parsley, chopped
1 tablespoon capers, chopped (optional)
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1 egg, beaten
1/4 cup all-purpose flour (or gluten-free flour for a gluten-free option)
Oil for frying (such as vegetable or canola oil)
Instructions
Prepare the Fish: If using leftover cooked fish, flake it into a large bowl with your fingers or a fork to ensure there are no large chunks. If starting from raw fish, steam or poach it first until fully cooked, then flake it.
Mix the Ingredients: In the large bowl with the flaked fish, add the mashed potatoes, breadcrumbs, chopped onion, parsley, capers (if using), lemon juice, salt, pepper, and beaten egg. Mix until well combined.
Shape the Patties: With clean hands, form the mixture into patties, about 2-3 inches in diameter and 1 inch thick.
Coat the Patties: Lightly dust each patty with flour, shaking off any excess.
Heat the Oil: In a large skillet, heat about 1/4 inch of oil over medium heat.
Fry the Fish Cakes: Carefully add the fish cakes to the hot oil, cooking in batches if necessary to avoid overcrowding.
Drain the Cakes: Once cooked, transfer the fish cakes to a paper towel-lined plate to drain any excess oil.
Serve Warm: Serve the Crispy Fish Cakes immediately with your choice of dipping sauce.
