ADVERTISEMENT
- Form Patties:
- Use your hands to form the mixture into small patties, about 2 to 3 inches in diameter. Place the patties on a plate or tray.
- Coat the Patties:
- Dredge each patty in breadcrumbs, pressing gently to make sure they are evenly coated.
Step 4: Fry the Fish Cakes
- Heat the Oil:
- In a large frying pan or skillet, heat 2 tablespoons of oil over medium heat.
- Fry the Fish Cakes:
- Once the oil is hot, add the fish cakes to the pan, being careful not to overcrowd the skillet. Fry the fish cakes for 3-4 minutes per side, or until golden brown and crispy.
- Drain:
- Once cooked, transfer the fish cakes to a paper towel-lined plate to drain any excess oil.
Step 5: Make the Dipping Sauce (Optional)
- Mix Sauce:
- In a small bowl, combine the mayonnaise, lemon juice, Dijon mustard, and a pinch of salt and pepper. Stir until smooth.
Step 6: Serve
- Serve:
- Serve the crispy golden fish cakes hot with the dipping sauce on the side. They go well with a fresh salad, steamed vegetables, or a side of fries.
Tips:
- Fish Options: You can use any firm white fish for this recipe, such as cod, haddock, tilapia, or even leftover cooked fish.
- Baking Option: For a lighter version, you can bake the fish cakes. Preheat your oven to 375°F (190°C), place the patties on a baking sheet lined with parchment paper, and bake for 15-20 minutes, flipping halfway through.
- Freezing: You can freeze uncooked fish cakes for later. Just place them on a baking sheet in a single layer, freeze until solid, and then transfer to a freezer bag. When ready to cook, fry them straight from frozen, adding a minute or two to the cooking time.
These Crispy Golden Fish Cakes are a flavorful and satisfying meal that’s sure to be a hit at the dinner table! Enjoy the crispy exterior and tender, savory interior with your favorite sides and sauces.
The information you provided is not valid. Please check the field format and try again.
Your subscription is confirmed.
