Halibut Cakes Croquettes Recipes

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HALIBUT CAKES (CROQUETTES)



Halibut Cakes (Croquettes) image

Something delicious to make with leftover halibut or cod or any white fish. My Alaskan family and extended family in the lower 48 love these.

Provided by Lori L Dixon

Categories     Appetizers and Snacks     Seafood     Fish Cake Recipes

Time 43m

Yield 6

Number Of Ingredients 14

¼ cup vegetable oil, divided
1 pound skinless, boneless halibut fillets
1 pinch salt and ground black pepper to taste
1 cup shredded Italian cheese blend
1 egg
¼ cup mayonnaise
¼ cup minced onion
2 tablespoons lemon juice
2 tablespoons panko bread crumbs
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon seafood seasoning (such as Old Bay®)
¾ cup panko bread crumbs

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.

Nutrition Facts : Calories 357.8 calories, Carbohydrate 14.1 g, Cholesterol 73.5 mg, Fat 24.8 g, Fiber 0.2 g, Protein 23.3 g, SaturatedFat 6.5 g, Sodium 482.3 mg, Sugar 1 g

HALIBUT CAKES



Halibut Cakes image

This recipe comes from the Halibut Barn in Ketchican, Alaska. The halibut in Alaska is wonderful and always fresh!

Provided by quotFoodThe Way To

Categories     Halibut

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb halibut, cooked and flaked
1 cup Italian seasoned breadcrumbs
1 large egg (or 2 small eggs)
1/4 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard or 1 teaspoon prepared mustard

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.

Nutrition Facts : Calories 213.7, Fat 7.1, SaturatedFat 1.3, Cholesterol 62.2, Sodium 677.1, Carbohydrate 16.5, Fiber 1.1, Sugar 2, Protein 19.9

SIMPLE HALIBUT CROQUETTES



Simple Halibut Croquettes image

Make and share this Simple Halibut Croquettes recipe from Food.com.

Provided by Mark T.

Categories     Halibut

Time 50m

Yield 6 patties, 6 serving(s)

Number Of Ingredients 7

2 cups cooked halibut, flaked
1 cup grated sharp cheddar cheese
2 eggs, well beaten
1 teaspoon salt
1/2 cup dried breadcrumbs
2 tablespoons butter, melted
2 tablespoons lemon juice

Steps:

  • To cook the halibut I usually cut it up and put it in boiling water. When it rises to the top it is done.
  • Drain the halibut and flake with a fork.
  • Combine all ingredients except bread crumbs and lemon juice.
  • Shape into 6 individual croquettes and roll in bread crumbs.
  • Bake at 350 for 25 to 30 minutes, or until brown.
  • Serve plain, with lemon juice or with a sauce.

HALIBUT CAKES



Halibut Cakes image

These yummy halibut cakes work as an appetizer or as the main dish at any meal. Full of vegetables, full of flavor, they are very versatile, can be made ahead of time, freeze well, and you can choose to bake or pan-fry the cakes.

Provided by CJC

Categories     Appetizers and Snacks     Seafood     Fish Cake Recipes

Time 56m

Yield 30

Number Of Ingredients 15

cooking spray
20 fluid ounces lemon-lime soda
1 pound halibut, cut into 1-inch chunks
1 tablespoon olive oil
¼ onion, diced
¼ cup diced zucchini
1 carrot, diced
1 rib celery, diced
2 cloves garlic, minced
1 teaspoon seasoned salt (such as Johnny's®), or to taste
½ cup seasoned bread crumbs
¼ cup mayonnaise
1 egg
1 teaspoon dried parsley
¼ teaspoon ground cayenne pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet with cooking spray.
  • Fill a large pot with water and lemon-lime soda; bring to a boil. Add halibut chunks, a few at a time, and cook until they float to the top, 30 to 45 seconds. Transfer to a colander to drain.
  • Heat olive oil in a large skillet over medium-low heat. Add onion, zucchini, carrot, celery, and garlic; cook and stir until softened, about 5 minutes. Sprinkle seasoned salt on top.
  • Flake halibut chunks into a large bowl. Stir in onion mixture, bread crumbs, mayonnaise, egg, parsley, and cayenne pepper.
  • Scoop halibut mixture onto greased baking sheet with a cookie scoop; flatten into cakes.
  • Bake halibut cakes in the preheated oven until golden, 10 to 12 minutes.

Nutrition Facts : Calories 55.1 calories, Carbohydrate 4.2 g, Cholesterol 12.5 mg, Fat 2.5 g, Fiber 0.3 g, Protein 3.8 g, SaturatedFat 0.4 g, Sodium 92.9 mg, Sugar 0.4 g

NOVA SCOTIA FISH CAKES



Nova Scotia Fish Cakes image

Flaky white fish and potatoes come together with a crisp bread-crumb coating in this recipe, adapted from Judith Sanders and brought to The Times by Joan Nathan after a 2012 trip to Nova Scotia. You'll want to serve these warm, with tartar sauce, chutney, chowchow - or a tart splash of lemon.

Provided by Joan Nathan

Categories     dinner, main course

Time 1h

Yield 6 to 8 main-course servings (about 30 patties)

Number Of Ingredients 13

1 pound haddock, cod, halibut or any other flaky white fish
1 cup milk
1 pound (about 2 medium) russet potatoes, peeled
Salt and pepper to taste
2 tablespoons butter
4 scallions, thinly sliced
3 large eggs
1 teaspoon Worcestershire sauce
2 tablespoons chopped parsley
2 cups bread crumbs for dredging
Corn oil, for frying
Tartar sauce, chutney or chowchow, for serving
Juice of 1 lemon, as needed, optional

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.

Nutrition Facts : @context http, Calories 316, UnsaturatedFat 16 grams, Carbohydrate 19 grams, Fat 22 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 4 grams, Sodium 310 milligrams, Sugar 2 grams, TransFat 0 grams

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