FISH CAKES
Provided by Amanda Hesser
Categories dinner, main course
Time 1h
Yield Serves 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 300 degrees. Sprinkle the base of a baking pan with a thin film of olive oil. Lay the fish skin (or skinned) side down. Sprinkle with about a tablespoon of olive oil and season with salt. Bake until the fish is just cooked through, 20 to 30 minutes.
- Lift the cooled fish from its skin, leaving behind any bones or brown parts, and break it into small pieces as you drop it into a mixing bowl. Add the parsley and fresh bread crumbs. Whisk together the egg, mayonnaise and mustard and pour it over the fish. Use a fork to lift and fold the fish. Don't overmix. Pour the dry bread crumbs into a bowl. Pat the fish into 8 3-inch cakes and coat with the bread crumbs. The fish cakes may be covered and chilled for up to a day.
- Place a large sauté pan over medium heat. If the fish cakes have been chilled, also preheat the oven to 350 degrees. When the sautépan is hot, add the butter. As soon as it stops foaming, lay the fish cakes in the pan. Let them be until they are browned on the bottom, 2 to 3 minutes. Turn and cook for another 2 minutes. If the fish cakes were chilled or are not thoroughly hot in the center, place the pan in the oven and bake until heated through, about 4 more minutes. Serve with a wedge of lemon and tartar sauce.
Nutrition Facts : @context http, Calories 497, UnsaturatedFat 18 grams, Carbohydrate 20 grams, Fat 30 grams, Fiber 2 grams, Protein 36 grams, SaturatedFat 10 grams, Sodium 607 milligrams, Sugar 2 grams, TransFat 0 grams
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Md Sheerali
[email protected]I love the simplicity of this recipe. It's just a few ingredients, and it comes together quickly. The fish cakes are always a hit with my family.
Ian Wood
[email protected]These fish cakes were a bit more work than I expected, but they were worth it. They were delicious, and I'll definitely be making them again.
Pavish pavish
[email protected]I've never made fish cakes before, but these were surprisingly easy to make. They turned out great, and my family loved them.
Meygah Mann
[email protected]I made these fish cakes for a party, and they were a big hit! Everyone loved them. I'll definitely be making them again.
Raheel Shah
[email protected]These fish cakes were a disappointment. They were bland and mushy, and they didn't have much flavor. I won't be making them again.
Bassanio Makama
[email protected]These fish cakes were a bit too oily for my taste, but they had a good flavor. I think I'll try baking them next time instead of frying them.
Estwada Boyug
[email protected]I love these fish cakes! They're a great way to use up leftover fish, and they're always a hit with my friends and family.
Kate Saah
[email protected]These fish cakes were easy to make and turned out great! I used cod, and they were perfectly flaky. I served them with a side of roasted vegetables, and it was a delicious and healthy meal.
mounir melhem
[email protected]I've made these fish cakes several times now, and they're always a crowd-pleaser. They're crispy on the outside and fluffy on the inside, with a perfect balance of flavors. Highly recommend!
Fhad Fahdi
[email protected]These fish cakes were a hit with my family! They were easy to make and had a delicious flavor. I served them with tartar sauce and lemon wedges, and they were a perfect meal.