Haddock Fish Cakes

Name: Haddock Fish Cakes
Prep time: 20 min
Cook time: 15 min
Total time: 65 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 450 g haddock fillets (skinless); 2 cups mashed potatoes (cooled); 1 cup breadcrumbs (divided); 1 egg (beaten); 2 tbsp fresh parsley (chopped); 1 lemon (zested); 1 tsp salt; 1/2 tsp black pepper; 3 tbsp vegetable oil (for frying)

65 min 4 servings Medium

All Recipes

Haddock Fish Cakes

Deliciously crispy haddock fish cakes with a tender inside, perfect for a light meal or appetizer.

Prep

20 min

Cook

15 min

Total

65 min

Servings

Difficulty

Medium

Haddock fish cakes are a delightful seafood dish that combines the mild flavour of haddock with a crispy, golden crust. These cakes are perfect as a light meal or a satisfying appetizer. Originating from the rich maritime traditions of Canada, haddock fish cakes are a staple in many coastal households. They are not only delicious but also a great way to use up leftover fish or potatoes, making them both economical and tasty.

Instructions

Prepare the Haddock

Place the haddock fillets in a large saucepan and cover with water. Bring to a simmer over medium heat and cook for 5-7 minutes until the fish flakes easily with a fork. Drain and let cool.

Pro tip: Ensure the fish is fully cooked by checking it reaches an internal temperature of 145°F (63°C).

Mix the Ingredients

In a large bowl, flake the cooled haddock and combine with mashed potatoes, 1/2 cup of breadcrumbs, beaten egg, parsley, lemon zest, salt, and pepper. Mix until well combined.

Pro tip: Chill the mixture for 30 minutes for easier shaping.

Form the Fish Cakes

Divide the mixture into 8 equal portions and shape each into a patty about 2 cm thick.

Pro tip: Use damp hands to prevent sticking.

Coat with Breadcrumbs

Spread the remaining breadcrumbs on a plate. Coat each patty evenly with breadcrumbs, pressing gently to adhere.

Pro tip: For extra crispiness, double coat the patties by dipping them in beaten egg and breadcrumbs again.

Heat the Oil

Heat vegetable oil in a large non-stick frying pan over medium heat until shimmering.

Cook the Fish Cakes

Fry the patties in batches for 3-4 minutes per side, or until golden brown and heated through. Transfer to a paper towel-lined plate to drain excess oil.

Pro tip: Avoid overcrowding the pan to ensure even cooking.

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Tips & Tricks

Ensure the haddock is fresh for the best flavour and texture.
Chill the mixture before forming patties for easier handling.
Use a non-stick pan to prevent sticking and ensure even cooking.
Serve with a squeeze of lemon for added freshness.

Frequently Asked Questions

What is a galette de poisson?

A 'galette de poisson' is a fish cake, typically made with flaked fish and potatoes, coated in breadcrumbs and fried until crispy.

How do you keep fish cakes from falling apart?

Ensure the mixture is well-chilled and not too wet before forming patties. Adding an egg helps bind the ingredients together.

Can you freeze haddock fish cakes?

Yes, you can freeze them after shaping. Place on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months.

What sauce goes with fish cakes?

Tartar sauce or lemon aioli pair well with fish cakes, adding a fresh and tangy contrast.

How long do you cook fish cakes?

Cook fish cakes for about 3-4 minutes per side, until golden brown and heated through.

Serving Suggestions

Haddock fish cakes are best served hot, straight from the pan, accompanied by a fresh salad or steamed vegetables. They also pair wonderfully with a homemade tartar sauce or a simple lemon aioli. You can prepare the fish mixture ahead of time and refrigerate it for up to a day before frying. Leftover cooked fish cakes can be stored in the refrigerator for up to two days and reheated in a 180°C (350°F) oven until warmed through.