Irish Fish Cakes Recipes

IRISH COD FISHCAKES

Irish Cod Fishcakes image

Golden breaded fried fish cakes from Ireland.

Provided by Irish American Mom

Time 40m

Number Of Ingredients 16

Ingredients

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

ICELANDIC FISH CAKES (FISH BALLS)

Icelandic Fish Cakes (Fish Balls) image

A traditional Icelandic dish.

Provided by Fabwick

Time 4h55m

Yield 8

Number Of Ingredients 10

Ingredients

2 pounds fresh cod fillets
1 cup soy creamer
1 medium red onion, chopped
2 large eggs
3 tablespoons potato starch
2 tablespoons Worcestershire sauce
1 pinch salt and pepper to taste
tablespoon vegan butter (such as Earth Balance ®), or more to taste
1 cup water, or as needed
1 splash dry white wine

Steps:

Break cod into pieces and place in a food processor with soy creamer, onion, eggs, potato starch, Worcestershire sauce, salt, and pepper; process until evenly blended. Transfer to a bowl, cover, and refrigerate for at least 4 hours.
Remove from the refrigerator and shape into balls (think crab cake size but thicker.)
Melt butter in a skillet over medium heat. Add fish balls and saute on all sides until golden brown, 8 to 10 minutes. Add 1/2 inch water to the skillet with wine. Cover, bring to a simmer, and cook until cooked through, about 10 more minutes.

Nutrition Facts : Calories 166 calories, Carbohydrate 6.9 g, Cholesterol 88.2 mg, Fat 4 g, Fiber 0.2 g, Protein 22.1 g, SaturatedFat 0.5 g, Sodium 171.4 mg, Sugar 2.2 g

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