Halibut Cakes Recipes

NOVA SCOTIA FISH CAKES

Steps:

• Put the fish and milk in a medium saucepan. Refrigerate at least an hour.
• Peel the potatoes and put in a saucepan with water to cover. Bring to a boil, then simmer for 20 to 30 minutes, until the potatoes are soft. Drain thoroughly, mash and season well with salt and pepper.
• In a small skillet, melt butter, add scallions and cook until soft, 1 to 2 minutes.
• Remove the fish from the refrigerator and place over medium-low heat. Bring the milk to a simmer and cook the fish until flaky, 5 to 7 minutes; do not overcook. Remove from heat, drain off the milk and allow to cool. Using a fork, break the fish into large flakes.
• Lightly beat one of the eggs and stir into the cooled potato mixture with the scallions and Worcestershire sauce. Add the flaked fish and 1 tablespoon of the parsley and gently fold into the mixture. Refrigerate for about 30 minutes.
• Taste for seasoning and adjust if needed. Form patties about 3 1/2 inches in diameter and 1 inch thick for entree portions, or 2 inches in diameter for appetizer portions.
• Beat the remaining 2 eggs in a small bowl and put the bread crumbs in another. Dip the patties first in the beaten egg and then the bread crumbs. Heat about 1/8 of an inch of oil in a frying pan, adding more as needed. Fry the patties for just a few minutes on each side until golden. Drain on paper towels and sprinkle with the remaining parsley. Serve warm with lemon, tartar sauce, chutney or chowchow.

HALIBUT CAKES (CROQUETTES)

Steps:

• Heat 2 tablespoons oil in a large skillet over medium-high heat. Add halibut fillets; season with salt and pepper. Cook until flesh flakes easily with a fork, about 4 minutes per side. Transfer to a plate; cool until easily handled, about 5 minutes. Flake into small chunks.
• Mix Italian cheese blend, egg, mayonnaise, onion, lemon juice, 2 tablespoons bread crumbs, Worcestershire sauce, garlic powder, dry mustard, and seafood seasoning together in a large bowl. Gently mix in flaked halibut.
• Pour 3/4 cup bread crumbs into a shallow dish. Shape halibut mixture into 6 cakes and dip both sides in bread crumbs to coat.
• Heat remaining 2 tablespoons oil in the skillet over medium-high heat. Add halibut cakes and cook until browned, about 5 minutes per side.

EASY HALIBUT CAKES

Steps:

• Heat 2 tablespoons oil in a large skillet over medium-high heat. Add halibut fillets; season with salt and pepper. Cook until flesh flakes easily with a fork, about 4 minutes per side. Transfer to a plate; cool until easily handled, about 5 minutes. Flake into small chunks.
• Whisk mayonnaise, egg, and mustard together in a large bowl. Mix in oregano, thyme, and rosemary. Stir in flaked halibut and bread crumbs. Shape mixture into 6 cakes.
• Heat remaining 2 tablespoons oil in the skillet over medium-high heat. Add halibut cakes and cook until browned, about 5 minutes per side.

HALIBUT CAKES

Steps:

• Mix together breadcrumbs, egg, mayonnaise and seasonings.
• Add Halibut and mix gently; If mixture is dry, add more maynnaise.
• Shape into 6 cakes and cook in hot oil until browned on each side (about 5 minutes).
• These Halibut Cakes may also be deep fried.

HALIBUT CAKES / PATTIES

Steps:

• 1. Mix bread crumbs (or Panko flakes) with egg, mayo, and seasonings (salt through dry mustard).
• 2. Gently mix in cooked halibut flakes.
• 3. Shape into small patties (3 inches in diameter and 1/2 inches thick) and fry in hot oil and butter, about 5 min. per side.
• 4. Drain on paper towels to absorb oil / butter; serve with tartar sauce or cocktail sauce and a wedge of lemon.