Best 2 Nova Scotia Fish Cakes Recipes
In the heart of Canada's maritime provinces, Nova Scotia stands out with its rich culinary heritage and bountiful seafood. Among the region's culinary gems, Nova Scotia fish cakes hold a special place, captivating taste buds with their delectable blend of flavors and textures. These savory patties, crafted from fresh, flaky fish, are lovingly seasoned and delicately fried, resulting in a crispy golden exterior that yields to a moist, flavorful interior. Whether you're a seasoned home cook or a novice culinary explorer, embarking on a journey to discover the best Nova Scotia fish cake recipe is an adventure that promises to satisfy your cravings and delight your senses.
Here are our top 2 tried and tested recipes!
NOVA SCOTIA FISH CAKES
Flaky white fish and potatoes come together with a crisp bread-crumb coating in this recipe, adapted from Judith Sanders and brought to The Times by Joan Nathan after a 2012 trip to Nova Scotia. You'll want to serve these warm, with tartar sauce, chutney, chowchow - or a tart splash of lemon.
Provided by Joan Nathan
Categories dinner, main course
Time 1h
Yield 6 to 8 main-course servings (about 30 patties)
Number Of Ingredients 13
Steps:
- Put the fish and milk in a medium saucepan. Refrigerate at least an hour.
- Peel the potatoes and put in a saucepan with water to cover. Bring to a boil, then simmer for 20 to 30 minutes, until the potatoes are soft. Drain thoroughly, mash and season well with salt and pepper.
- In a small skillet, melt butter, add scallions and cook until soft, 1 to 2 minutes.
- Remove the fish from the refrigerator and place over medium-low heat. Bring the milk to a simmer and cook the fish until flaky, 5 to 7 minutes; do not overcook. Remove from heat, drain off the milk and allow to cool. Using a fork, break the fish into large flakes.
- Lightly beat one of the eggs and stir into the cooled potato mixture with the scallions and Worcestershire sauce. Add the flaked fish and 1 tablespoon of the parsley and gently fold into the mixture. Refrigerate for about 30 minutes.
- Taste for seasoning and adjust if needed. Form patties about 3 1/2 inches in diameter and 1 inch thick for entree portions, or 2 inches in diameter for appetizer portions.
- Beat the remaining 2 eggs in a small bowl and put the bread crumbs in another. Dip the patties first in the beaten egg and then the bread crumbs. Heat about 1/8 of an inch of oil in a frying pan, adding more as needed. Fry the patties for just a few minutes on each side until golden. Drain on paper towels and sprinkle with the remaining parsley. Serve warm with lemon, tartar sauce, chutney or chowchow.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 16 grams, Carbohydrate 19 grams, Fat 22 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 4 grams, Sodium 310 milligrams, Sugar 2 grams, TransFat 0 grams
NOVA SCOTIA FISH CAKES
Make and share this Nova Scotia Fish Cakes recipe from Food.com.
Provided by Queen Dana
Categories Halibut
Time 10m
Yield 12 fish cakes
Number Of Ingredients 8
Steps:
- In a large bowl mix together flaked fish, mashed potatoes, onion, 1/4 cup flour, eggs and parsley. Season to taste with salt and pepper. Form the mixture into 12 small patties.
- Place the remaining 1/2 cup flour in a shallow dish and season with salt and pepper. Stir to mix well.
- Heat about a 1/4-inch of vegetable oil in a heavy-bottomed skillet over moderately high heat. Dredge the fish patties in the seasoned flour, shaking off any excess and add them to the hot oil. Cook untill browned on both sides; about 8 minutes total, turning once. As the patties are cooked, transfer them to paper towels to drain. Serve hot.
Tips:
- Choose the Right Potatoes: Russet potatoes are the best choice for fish cakes, as they have a high starch content that helps to bind them together.
- Boil the Potatoes Properly: Make sure to boil the potatoes until they are fork-tender, but not overcooked. Overcooked potatoes will make the fish cakes mushy.
- Flake the Fish Finely: Use a fork to flake the fish into small pieces. This will help to ensure that the fish cakes are evenly cooked.
- Use Fresh Herbs: Fresh herbs, such as parsley, dill, and chives, add a lot of flavor to fish cakes. If you don't have fresh herbs on hand, you can use dried herbs, but use only half the amount.
- Don't Overmix the Mixture: Overmixing the fish cake mixture will make the fish cakes tough. Mix the ingredients just until they are combined.
- Chill the Fish Cake Mixture: Chilling the fish cake mixture for at least 30 minutes before frying will help to firm them up and make them easier to handle.
- Fry the Fish Cakes Over Medium Heat: Frying the fish cakes over medium heat will help to prevent them from burning and ensure that they are cooked through.
- Serve with Your Favorite Dipping Sauce: Fish cakes are traditionally served with tartar sauce, but you can also serve them with other dipping sauces, such as remoulade, cocktail sauce, or even just a squeeze of lemon.
Conclusion:
Nova Scotia fish cakes are a delicious and easy-to-make meal that can be enjoyed by people of all ages. With a few simple ingredients and a little bit of time, you can create a dish that is sure to impress your family and friends. So next time you're looking for a quick and easy meal, give Nova Scotia fish cakes a try. You won't be disappointed!
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