Crispy Fried Fish Cakes
Golden and irresistibly crunchy, these Crispy Fried Fish Cakes are a seafood lover’s dream, perfect for a hearty family dinner or as a crowd-pleasing appetizer. Made with tender white fish fillets, creamy mashed potatoes, and a medley of fresh herbs like parsley and dill, these patties are infused with bright lemon zest for a zippy, flavorful twist. Coated in golden breadcrumbs and pan-fried to perfection, they boast a delectable crunch that contrasts beautifully with the flaky texture inside. Quick to prepare and ready in under an hour, these homemade fish cakes are easy enough for weeknights but impressive enough for entertaining. Pair them with tangy dipping sauces and a squeeze of fresh lemon for a dish that’s both comforting and gourmet. Perfectly crispy, aromatic, and satisfying, this recipe is a guaranteed hit!
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Ingredients
- 500 grams white fish fillets
- 200 grams potatoes
- 1 small onion
- 2 tablespoons fresh parsley
- 1 tablespoon fresh dill
- 1 large egg
- 100 grams breadcrumbs
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 200 milliliters vegetable oil
Directions
Step 1
Peel the potatoes and cut them into chunks. Boil in salted water until tender, about 15 minutes, then drain and mash until smooth. Set aside to cool.
Step 2
Finely chop the onion, fresh parsley, and dill.
Step 3
In a food processor, add the fish fillets and pulse until finely chopped but not pureed.
Step 4
In a large bowl, combine the chopped fish, mashed potatoes, onion, parsley, dill, lemon zest, salt, and pepper. Mix well to incorporate all ingredients.
Step 5
Beat the egg in a small bowl and add it to the fish mixture. Mix thoroughly until the mixture is slightly sticky but holds together well.
Step 6
Shape the mixture into patties about 2 inches in diameter and 1 inch thick. You should get approximately 12 patties.
Step 7
Place the breadcrumbs on a plate. Coat each fish cake in breadcrumbs, pressing them gently to ensure even coverage.
Step 8
Heat the vegetable oil in a large skillet over medium heat. The oil should be about 1/2-inch deep.
Step 9
Fry the fish cakes in batches for 3-4 minutes on each side or until golden brown and crispy. Avoid overcrowding the pan.
Step 10
Once cooked, transfer the fish cakes to a paper towel-lined plate to drain excess oil.
Step 11
Serve hot with a side of lemon wedges and your favorite dipping sauce.
Nutrition Facts
| Serving size | (1173.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2749.4 |
| Total Fat 198.0g | 0% |
| Saturated Fat 30.0g | 0% |
| Polyunsaturated Fat 115.6g | |
| Cholesterol 469.5mg | 0% |
| Sodium 4405.8mg | 0% |
| Total Carbohydrate 134.5g | 0% |
| Dietary Fiber 10.4g | 0% |
| Total Sugars 14.9g | |
| Protein 127.8g | 0% |
| Vitamin D 1053.8IU | 0% |
| Calcium 254.4mg | 0% |
| Iron 11.3mg | 0% |
| Potassium 2920.3mg | 0% |
Source of Calories