Classic Fishcakes

Name: Classic Fishcakes
Prep time: 20 min
Cook time: 10 min
Total time: 60 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 500 g white fish fillets (such as cod or haddock, skinless and boneless); 1 cup mashed potatoes (cooled); 1 egg (beaten); 1/4 cup green onions (finely chopped); 2 tbsp parsley (fresh, chopped); 1 tbsp lemon juice (freshly squeezed); 1 tsp salt; 1/2 tsp black pepper; 1/2 cup breadcrumbs (for coating); 1/4 cup flour (for dusting); 1/4 cup oil (for frying)

60 min 4 servings Medium

All Recipes

Classic Fishcakes

Delicious fishcakes with a crispy exterior and tender fish filling, perfect as an appetizer or main course.

Prep

20 min

Cook

10 min

Total

60 min

Servings

Difficulty

Medium

Fishcakes, or 'galettes de poissons', are a delightful way to enjoy fish with a crispy exterior and a tender, flavourful interior. They are versatile and can be served as an appetizer, main course, or even in a sandwich. These fishcakes are a staple in many cuisines and can be made with a variety of fishes, from cod to salmon. Their simplicity and delicious taste make them a favourite for both casual dinners and special occasions.

Ingredients

Servings

Fish Mixture

Coating

Instructions

Prepare the Fish

Boil or steam the fish fillets until fully cooked. Let them cool, then flake into small pieces.

Pro tip: Ensure all bones are removed from the fish.

Mix Ingredients

In a large bowl, combine the flaked fish, mashed potatoes, beaten egg, green onions, parsley, lemon juice, salt, and pepper. Mix well.

Pro tip: Use a fork to break down any large fish flakes.

Chill the Mixture

Cover the mixture and refrigerate for at least 30 minutes to allow it to firm up.

Pro tip: Chilling makes it easier to shape the fishcakes.

Shape the Fishcakes

Form the mixture into 8 equal-sized patties. Dust each patty lightly with flour.

Pro tip: Wet your hands slightly to prevent sticking.

Coat with Breadcrumbs

Coat each floured patty with breadcrumbs, pressing gently to adhere.

Pro tip: For extra crispiness, double coat by dipping in beaten egg before breadcrumbs.

Fry the Fishcakes

Heat oil in a non-stick skillet over medium heat. Fry the fishcakes for 4-5 minutes on each side or until golden brown and heated through.

Pro tip: Use a thermometer to ensure the internal temperature reaches 63°C (145°F).

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Tips & Tricks

<ul><li>Ensure fish is fresh for the best flavour.</li><li>Chill the mixture before shaping for easier handling.</li><li>Use a food processor for a smoother texture.</li><li>Serve with a zesty dipping sauce for added flavour.</li></ul>

Serving Suggestions

Serve these fishcakes with a tangy tartar sauce or a fresh lemon wedge for an extra burst of flavour. They pair wonderfully with a crisp green salad or steamed vegetables. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for a crisp exterior.