Fish cakes, a culinary marvel appreciated worldwide, offer a delightful blend of flavors and textures encapsulated in a single, savory package. These delectable creations stand as a testament to the ingenuity of transforming humble fish into a dish that’s both versatile and utterly satisfying.
At their core, fish cakes celebrate the simplicity of ingredients while offering a complex symphony of taste. Comprised primarily of flaked fish—often cod, salmon, or tuna—these cakes incorporate a medley of herbs, spices, and binding agents like breadcrumbs or potatoes. This amalgamation results in a mixture that’s shaped into patties and then either baked, fried, or grilled to perfection.
Whether served as a delightful appetizer, a satisfying main course, or even tucked into sandwiches or salads, fish cakes remain a beloved choice. Their versatility, coupled with the delightful combination of textures—crispy on the outside, tender and flavorful within—makes them a perennial favorite among seafood enthusiasts and food lovers alike.
Fish cakes stand as a testament to the artistry of transforming simple, everyday ingredients into a dish that’s celebrated globally—a testament to the endless possibilities and innovations that enrich the culinary landscape.
– 1 pound white fish (walleye, cod, or other white fish)
– 1 cup panko bread crumbs
– 2 eggs
– 1/4 cup chopped green onions
– 1/4 cup finely chopped celery
– 2 tablespoons mayonnaise
– 1 tablespoon chopped parsley
– 1 tablespoon fresh squeezed lemon juice
– 2 teaspoons Old Bay Seasoning
– 1/2 teaspoon salt
– 1/4 teaspoon pepper
– 1-2 tablespoons vegetable or canola oil
1. Cook the fish by placing about 2 inches of water in a saucepan and bringing it to a simmer. Add the fish and simmer for approximately 2 minutes until fully cooked. Drain the fish in a sieve and rinse it with cold water to cool it down.
2. In a bowl, combine the cooked fish, panko bread crumbs, eggs, chopped green onions, celery, mayonnaise, parsley, lemon juice, Old Bay Seasoning, salt, and pepper. Use a spatula to mix until the fish breaks into small pieces and all ingredients are well combined.
3. Scoop the fish mixture onto a baking sheet lined with parchment paper. Flatten each scoop using your hands or the bottom of a glass. A #16 size scoop (about 1/4 cup) works well for this.
4. Heat a large sauté pan over medium heat and add about 1 tablespoon of oil, ensuring it coats the pan’s bottom.
5. Carefully place each fish patty into the heated pan using a fish spatula. Handle them delicately as they might be crumbly at this stage. Avoid overcrowding the pan; you might need to cook in batches.
6. Cook the patties for 2-3 minutes on one side, then carefully flip them (you can use your fingers to help hold them together). Continue cooking for another 2-3 minutes until they turn golden brown.
7. Once cooked, remove the fish cakes from the pan and serve them hot with tartar sauce and lemon wedges. Garnish with additional chopped green onions for added freshness.