Making leftover fish sing is easy thanks to these fish cakes.
If you know what’s good for you, you won’t skip the tarragon mayo.
(Am I allowed to say that?)
Sally Vargas
These were a huge hit!
They are crisp and golden on the outside and flaky-moist on the inside.
Whats not to like?
Sally Vargas
Tarragon mayonnaise, mayonnaise spiked with another fresh herb, ortartar sauceare literally the icing on the cake.
What’s the Best Fish for Fish Cakes?
Its easy enough to flake it either way.
Sally Vargas
I experimented with the broiler, which I found quite satisfactory.
Love Fish Cakes?
Cover and keep in the refrigerator until ready to serve with the fish cakes.
Sally Vargas
Place the potatoes in a saucepan and cover with cold water.
Add 1 teaspoon salt.
In a colander, drain the potatoes and return them to the pot.
Sally Vargas
With a potato masher, coarsely mash them.
Sprinkle the fish on both sides with salt and pepper.
In a wide skillet, place the onions, bay leaf, and thyme.
Sally Vargas
Place the fish on top of the onions.
(If your fish still has the skin on it, place it skin side up.)
Add 1/2 teaspoon salt and enough water to barely cover the fish.
Sally Vargas
Cover with a lid.
Over medium heat, bring the water to a simmer.
Simmer the fish for 2 to 3 minutes.
The cooking time will vary according to the thickness of the fish.
Transfer it to a plate to cool.
With a fork or your fingers, break the fish into large flakes.
In a large bowl, beat the eggs.
Mix to blend them.
Add the mashed potatoes and stir until the ingredients are combined.
Add the fish and panko, and stir to combine.
Refrigerate, covered with plastic wrap, for at least 1 hour or for up to 1 day.
Set a rack 4 inches from the broiler element and preheat the boiler.
Line a baking sheet with foil and brush generously with oil.
Place the patties on the baking sheet and brush the tops with oil.
Broil for 5 to 6 minutes, or until golden brown.
Remove the pan from the oven and flip the patties over.
Brush the tops with more oil.
Broil for another 5 to 6 minutes, or until browned.
Serve hot with tarragon mayonnaise ortartar sauce.
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