How to Make Fish Cakes - Homemade Flounder, Hake, or Sea Bass Fish Patty

How to make tasty fish cakes at home using firm white fish, like flounder, hake, sea bass. Fish cakes (or fish patties) are a lot of work and a lot of ingredients, but give a lot of reward. Melissa Clark (the recipe author) packs a lot of flavor into these homemade fish cakes with herbs and chiles. And yes, you can freeze fish patties before cooking. Full recipe below or at https://www.cookingcompaniontv.com/fi...

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FISH CAKES WITH HERBS AND CHILE
by Melissa Clark
Ingredients:
2 tablespoons olive oil, more for frying
2 garlic cloves, smashed and peeled
1 pound firm white fish fillets, such as hake, black sea bass, or flounder
1.5 teaspoons kosher salt, more as needed
.25 teaspoon black pepper
2 tablespoons dry vermouth or white wine
1 pound russet potatoes, peeled and thinly sliced (2 cups)
2 eggs
3 tablespoons roughly chopped cilantro
3 tablespoons roughly chopped basil
1 scallion, white and green parts, finely chopped
1 serrano chile, seeded and minced
pinch cayenne
finely grated zest of 1 small lime
1/3 cup panko bread crumbs
1/2 cup all-purpose flour
3 tablespoons chopped lime pickle or preserved lemon (optional)
1/2 cup mayonnaise
lime wedges, for serving
a few tablespoons of dijon mustard

Recipe summary: Prep the green onions, serrano chile, herbs, cayenne, and lime zest and add to a small bowl with the panko bread crumbs and eggs. Stir together. Prep the potatoes and garlic, and season the fish. Heat 2 tbsp of olive oil in a large skillet over medium heat, and cook the garlic until the edges are golden brown. Add the fish and cook for 1 minute. Add 2 tbsp of water and wine/vermouth. Reduce heat to low, cover, and cook until fish is just barely done, 8-10 minutes. Remove the fish, keeping everything else in the pan. Add the potatoes and turn the heat to high, plus 1/2 tsp salt. Add water to cover potatoes. Bring to a boil, reduce heat to a simmer, and cover and cook for 15 minutes. Drain, then mash potatoes and garlic. Flake the fish and stir into potatoes. Add herb and egg mixture and stir to mix well. Cover and chill for at least 3 hours. Coat patties in flour. Heat 1/8th inch of olive oil in a non-stick skillet over high heat. Cook patties for 5-8 minutes on each side. Drain on a plate lined with paper towels. Serve with mayo, dijon mustard, and squeeze of lime juice.

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I'm Jenna Edwards, a food enthusiast and certified Integrative Nutrition Health Coach. Most importantly, I love food and the cultures and traditions around it. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.

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