FISH AND POTATO CAKES
Make and share this Fish and Potato Cakes recipe from Food.com.
Provided by KylieLexis Mommy
Categories Lunch/Snacks
Time 40m
Yield 6 patties, 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients together except for the breadcrumbs.
- Shape the mixture into 6 patties.
- Press each side of the patty into the breadcrumbs.
- Bake at 350 for 20 minutes.
- Enjoy!
FISH FRITTERS WITH MASHED POTATOES AND RUTABAGA
The Fish Fritters with Mashed Potatoes and Rutabaga recipe out of our category saltwater Fish! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 1h
Yield 4
Number Of Ingredients 18
Steps:
- For the mashed potatoes and rutabaga: Rinse the rutabaga and potatoes, peel and dice. Peel 1 onion and the garlic. Dice the onion and mince the garlic. In a large saucepan, sauté the onion and garlic in the butter until translucent. Add the rutabaga, potatoes and 1 liter (approximately 8 cups) water and cook for 15 minutes.
- For the fish fritters: Soak the bread in warm water. Rinse the fish, pat dry and mince.
- Peel 1 onion and chop finely. Rinse the parsley, shake dry and chop finely. Squeeze the excess moisture from the bread and mix with the fish, onion, parsley, egg and lemon juice and season with salt and pepper.
- Shape into 8 patties and coat in breadcrumbs.
- Peel the remaining onion and cut into rings. Chop the bacon and fry until crispy. Add the onion and sauté until translucent, around 3 minutes. Keep warm.
- Melt the butter in a large frying pan and sauté the fritters over medium heat until golden brown on each side, around 5 minutes.
- Drain the rutabaga and potatoes, press through a potato ricer, mix in the cream and butter and season with nutmeg, salt and pepper.
- Serve the fish fritters on serving plates with the mashed potatoes and rutabaga and sautéed bacon and onion.
Nutrition Facts : Calories 715.56 kcal, Fat 48.03 g, SaturatedFat 24.98 g, Protein 35.6 g, Carbohydrate 37.51 g, Sugar 0 g, Cholesterol 225.25 mg
PORTUGUESE FISH AND POTATO FRITTERS
The Portuguese Fish and Potato Fritters recipe out of our category Fish! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 13h25m
Yield 20
Number Of Ingredients 11
Steps:
- Soak cod for at least 12 hours in cold water, changing water several times. Then cook fish for about 15 minutes in boiling water. Remove, let cool slightly, remove skin and bones and grind. Peel potatoes, rinse and cook 30 minutes in boiling salted water, drain, let dry and press through a ricer. Peel onion and chop finely. Add potatoes, ground cod, onion and freshly chopped parsley to a bowl and mix thoroughly.
- Stir in wine and season with salt, pepper and freshly grated nutmeg. Mix in eggs one at a time to create a moldable dough. If necessary, add flour. Using 2 tablespoons, scoop fritters from the fish mixture and fry until golden brown in hot oil. Remove with a slotted spoon, drain on paper towels and serve lukewarm.
FISH AND POTATO CASSEROLE
Layers of potatoes, fish, and fresh spinach are covered in a homemade bechamel sauce and sprinkled with two kinds of cheese in this hearty fish and potato casserole.
Provided by Gary Doolin
Categories Main Dish Recipes Casserole Recipes Seafood
Time 1h20m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12x7-inch casserole dish.
- Slice potatoes 1/8 inch thick and place on a microwave-safe plate. Microwave on high until barely soft, 3 to 5 minutes; set aside.
- Melt butter in a saucepan over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, 2 to 4 minutes. Increase heat to medium and gradually whisk fish stock and milk. Bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, about 10 minutes. Stir in 1/2 of the Cheddar cheese, nutmeg, and pepper. Remove from the heat.
- Layer 1/2 of the potatoes, 1/2 of the onion, and 1/2 of the spinach in the prepared casserole. Follow with white fish fillets and flaked salmon, then remaining onions, spinach, and potatoes. Pour all of the white sauce over top and sprinkle with Parmesan and remaining Cheddar.
- Bake uncovered in the preheated oven until center is hot and white fish flakes easily with a fork, about 40 minutes. Turn on the broiler and broil until lightly browned, 2 to 3 minutes.
Nutrition Facts : Calories 582.7 calories, Carbohydrate 30.8 g, Cholesterol 129.8 mg, Fat 32.5 g, Fiber 3.8 g, Protein 41.5 g, SaturatedFat 17.1 g, Sodium 858.5 mg, Sugar 3 g
EASY COD FISH FRITTERS
Make and share this Easy Cod Fish Fritters recipe from Food.com.
Provided by 2Bleu
Categories Healthy
Time 15m
Yield 24 fritters, 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in skillet. Saute red pepper, onions, garlic, scallion and hot pepper sauce for about 2 minutes. Drain vegetables using a mesh strainer and allow to cool slightly. Place vegetables in a bowl and add egg, milk, and flaked fish.
- Mix flour and baking powder. Slowly add it to the fish mixture, a little at a time to make a medium batter.
- Deep fry by teaspoons in a small amount of hot oil for about 2 minutes per side or until golden brown. Do in batches. Drain on paper towels and serve.
[RECIPE + VIDEO] CODFISH AND POTATO FRITTERS
Steps:
- Mix all the ingredients and let it rest in the fridge overnight.
- Rinse codfish with running water until all the superficial salt has been washed away. Shred codfish into small pieces and soak overnight in a gallon of water.
- Sieve to get rid of the water. Taste it to make sure it isn't still salty (if it is it need to be soaked in clean water for another two hours).
- Using two forks (or your very pretty hands) shred the codfish very finely.
- Peel and grate the potatoes using the coarsest side of the grater. Grate onion on the same side.
- Mix potato and codfish. Mix in onion, cilantro, salt, pepper and egg.
- Heat half the oil over medium-low heat in a large non-stick frying pan.
- Fry the codfish and potato mixture by forming small patties with two tablespoons of the patties, never more than 3 at a time. Once brown on the bottom side, flip carefully and cook until golden brown all over.
- When you've gone through half of the mixture, add the remaining oil to the pan and heat again. Continue with the process until there is no more mixture.
- Place on a plate covered with a paper towel to absorb excess oil.
- Serve on lettuce alongside the yogurt dressing.
Nutrition Facts : ServingSize 2 g, Calories 194 kcal, Carbohydrate 11 g, Protein 11 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 50 mg, Sodium 658 mg, Fiber 1 g, Sugar 2 g
SALT COD FRITTERS
Provided by Emeril Lagasse
Categories appetizer
Time 1h25m
Yield 24 fritters
Number Of Ingredients 21
Steps:
- In a small saucepan, bring the potato and enough water to cover to a boil. Reduce the heat and cook just until fork tender, about 12 minutes. Drain and transfer to a large bowl to cool for 10 minutes.
- With the back of a heavy fork, mash the potatoes until smooth but still slightly lumpy. Add the salt cod, green onions, parsley, 1 egg, the salt, and cayenne and mix until smooth.
- In a large, deep heavy pot or electric deep fryer, heat enough oil to come halfway up the sides to 350 degrees F.
- In a small bowl, combine the flour and 1 teaspoon of the Essence. In another bowl, beat together the remaining egg, the milk, and 1/4 teaspoon of the Essence, and in a third bowl, combine the breadcrumbs with the remaining 2 teaspoons Essence.
- Divide the cod mixture into 24 and form into balls, about 1 1/4-inches in diameter and 1 heaping tablespoon each.
- One at a time, dip the cod balls in the flour and roll to coat evenly on all sides. Shake to remove any excess flour, dip in the egg wash, and then roll in the seasoned breadcrumbs. Place on a baking sheet.
- In batches, gently add the balls to the oil and cook until golden brown on all sides, about 2 1/2 minutes. Remove with a slotted spoon and drain on paper towels.
- Serve immediately.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William and Morrow, 1993.
- In a large glass or ceramic dish, lay the salt cod in a single layer. Add enough water to cover the fish by 1-inch, cover the pan tightly with plastic wrap, and refrigerate for 6 hours.
- Drain the fish in a colander and rinse under cold running water. Place the fish on a work surface covered with paper towels and press each piece firmly with your hands. Pat the fish dry with paper towels and return to the soaking dish. Cover with fresh water, soaking and draining a total of three more times (for a total of 4 times in all).
- Place the rinsed and dried salt cod in an airtight container until ready to use, and refrigerate for up to 1 week.
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