Irish Fish Cakes Recipes

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IRISH COD FISHCAKES



Irish Cod Fishcakes image

Golden breaded fried fish cakes from Ireland.

Provided by Irish American Mom

Categories     Main Course

Time 40m

Number Of Ingredients 16

1 pound cod fillets
¼ teaspoon black peppercorns
1 small onion (peeled and sliced)
1 cup whole milk
2 cups mashed potatoes
1 pound cod (flaked poached cod)
2 tablespoons parsley (finely chopped)
2 cloves garlic (minced)
1 medium egg (for binding the fish cakes)
¼ teaspoon black pepper
½ teaspoon salt
½ cup all-purpose flour (for dusting the fish cakes)
2 large eggs (beaten for coating the fish cakes)
1 cup breadcrumbs (finely crumbed for coating the fish cakes)
½ cup parmesan cheese (finely grated - optional)
3 tablespoons canola oil (for frying the fish cakes)

Steps:

  • Pour the milk into a large saucepan and add the sliced onion and peppercorns. Bring the liquid to simmering point. Do not boil. Lower the heat and simmer for 5 minutes. Add the cod fillets and simmer for 7 to 10 minutes depending on the thickness of your fish.
  • Remove the pan from the heat and allow the fish to cool in the liquid. Remove the fish with a slotted spoon. Reserve the liquid, which may be needed to bind the fish cakes.
  • Flake the fish into a large mixing bowl, taking care to remove all the bones. Pass the mashed potatoes through a sieve or food mill.
  • Add the mashed potatoes, minced garlic, parsley, salt and pepper and combine well together. Add the parmesan cheese if desired.
  • Add the beaten egg and bind the mixture. If the mixture is too dry add some of the reserved poaching milk. If the mixture is too wet and sticky add a little flour.
  • Divide into eight portions. Using floured hands form the mixture into flat cakes.
  • Set up 3 bowls, one with flour, one with beaten egg and the other with breadcrumbs.
  • Coat each fish cake in flour. Dip it in egg and then coat in breadcrumbs. Repeat with the rest of the fish cakes.
  • Heat the butter or oil in a large skillet. Fry the fish cakes for about 5 minutes on the first side or until nicely golden brown. Flip the fish cake and brown for 4 to 5 minutes on the other side. Cook in 2 separate batches.
  • Serve hot with a side of vegetables or a crisp green salad.

Nutrition Facts : ServingSize 200 g, Calories 604 kcal, Carbohydrate 62 g, Protein 39 g, Fat 22 g, SaturatedFat 6 g, Cholesterol 197 mg, Sodium 861 mg, Fiber 4 g, Sugar 7 g

IRISH FISH CAKES



IRISH FISH CAKES image

This recipe is very easy and very versatile. Almost any kind of fish can be used according to your preference. If you happen to have leftover mashed potatoes, so much the better--and quicker. Recipe: yourirish.com Photo: oldrecipebook.com

Provided by Ellen Bales

Categories     Fish

Time 1h

Number Of Ingredients 10

6 medium potatoes, peeled and cubed
3 or 4 fish filets, your choice
1 Tbsp finely chopped fresh parsley
1 Tbsp lemon juice - or - zest from one lemon
3 Tbsp all purpose flour
salt and pepper to taste
1 egg, beaten
1 tsp water
1/2 c rolled oats - or - quick-cooking oats
3 Tbsp canola oil

Steps:

  • 1. Place the cubed potatoes in a large pot of boiling water, to which a pinch of salt has been added. Bring potatoes to a second boil and reduce heat. Cover and cook about 20 minutes or until tender. Drain and set aside to cool.
  • 2. While potatoes are cooling, prepare the fish. Place fillets in a medium sized skillet and cover them with water. Bring to a boil over medium heat, then simmer until fully cooked, about five to ten minutes. Drain fish and set aside.
  • 3. Add 1-2 Tbsp. butter to the potatoes and mash thoroughly. Once mashed, add parsley and lemon. Mix well. Flake the cooked and drained fish into the potato mixture and thoroughly combine. Add 3 Tbsp. flour and mix well.
  • 4. Using floured hands, form fish mixture into 1-inch thick patties and place on floured surface.
  • 5. In a shallow bowl beat 1 egg and 1 tsp. water together. In another shallow bowl, add oats. Dip each fish cake into the egg, coating it well. Then dip into the oats, again coating well.
  • 6. In a large skillet, heat 3 Tbsp. oil. Cook fish cakes in the oil for about 8 minutes on each side until they are a golden brown and heated through. Serve warm.

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