These homemade Fish Cakes are crispy on the outside, and a soft mash on the inside, makes a big batch too. So you can pop a frozen fish cake or two into the oven for a quick snack or lunch. They're pretty simple, consisting of a Seasoned Fish & Mashed Potatoes mixture, that is shaped and ran through a breading station, before being fried up crisp. Then you can enjoy some right now and save the rest for later. You can even skip the frying and just bake them in the oven with a bit of fat in the final breading so that it cooks up crisp.
Servings: 12 Fish Cakes
Equipment
- 1 Stack & Steam Cookware
- 1 Mixing Bowl
- 1 3 Inch Cookie Cutter
- 1 Baking Tray
- 1 Ricer
- 1 Shredder or Grater
- 1 Digital Scale
Ingredients
Mashed Potatoes
- 1200 g Peeled Potatoes - Sliced in half lengthwise then quartered
- 1/4 C Sour Cream
- 4 Tbl Sour Cream & Onion Popcorn Seasoning
- 2 tsp Sea Salt
- 1 tsp Dill Weed & Parsley
- 1/4 tsp Baking Powder, White Pepper & Cream of Tartar
- 1 Egg - added last
Fish
- 400 g Cod or Haddock - about 3–4 Fillets
- 2 Tbl Butter
- 2 Stalks Green Onions - finely Chopped
- 1 Small Onion - minced or Shredded
- 1/2 tsp Hondashi
- 1/4 tsp Sugar
Bread Station
- 1 portion Seasoned Flour
- 1 bowl Egg Wash - 2 Eggs & 1/3 C of Water
- 1 C Panko Flakes - or Bread Crumbs or a mix of both, and more if needed
Instructions
- POTATOES: Place Potatoes into the steamer and steam until tender. About 25 minutes for quartered potatoes depending on size. Once the Potatoes are done, remove the cover and let rest for now. Turn the heat down to medium high. Empty the water out from the pan and place back on the heat.
- FISH: Add Butter, Fish Fillets, Sugar, Hondashi, and shredded Onion to the pan and cook. Break the fish down with a spatula and once all the water has evaporated add the Green Onions to cook for about 1 minute. Remove from heat and let rest.
- FILLING: Pass the Potatoes through a Ricer into a mixing Bowl. Add the remaining ingredients except the egg for the mashed potatoes including the cooked Fish, mix well, then add the egg and mix again.
- SHAPING: Using a 3-inch cookie cutter placed on a baking sheet. Fill and flatten the top. Repeat until all the mash is used up.Place in the freezer until completely frozen. This will make it easier to handle for the breading station.
- BREADING STATION:1 Bowl with Seasoned Flour1 Bowl with Egg Wash1 Bowl of Panko Flakes Dip Fish Cakes into Egg Wash, Flour, back into the Egg Wash and then Final Breading and set back unto the Baking Dish for a Thick Breading Or into Seasoned Flour, Egg Wash, then Final Breading for a Thin breading.
- FLASH FRYING: Deep Fry or add a sufficient amount of Oil to the Pan so that it will cover about 1/2–3/4 of the fish cakes. Place on max heat with a thermometer to monitor the heat to stay around 350 F.Place the Fish Cakes in the hot oil and cook until crisp and lightly browned, just a few minutes. Flip them over carefully to brown the other side. Remove and repeat for remaining Fish Cakes.
- FROZEN & BAKED: Place however many Fish Cakes to be consumed into a preheated oven at 350 F to bake for about 20 minutes. Freeze the remaining Fish Cakes to be reheated later.
Notes
To skip flash frying, Add 1/4 C of Melted Butter to each 1 cup of Panko Flakes and mix well. Bake at 350 F for 30 minutes, flipping halfway through.