NOVA SCOTIA FISH CAKES
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
Yield 6 to 8 main-course servings (about 30 patties)
Number Of Ingredients 13
- 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
NORWEGIAN FISH CAKES
- Blend all ingredients in food processor, may need to do in batches.
- Form 3 - 4 diameter patties.
- Fry in about a half inch of half olive oil and half canola oil about 2 mins per side. Drain on rack or paper towels and serve while hot. Can cool, and reheat covered in a 350 degree oven. Freeze fairly well for about 3 mos.
NORWEGIAN FISH CAKES
Traditional Norwegian Fish Cakes!! This recipe has been top secret for years, but it's time to share it! If made correctly, these are light and fluffy. I have tried many Fish Cake recipes, but this is my favorite. It is time consuming, but well worth the effort. Note: For the fish, I usually use all salmon, or 2 cups salmon and 1 cup halibut. You can use whatever variation you want. Just use good quality fish. If the fish is bad before you start, please don't blame me for a bad recipe. :)
Provided by wildeyeris
Yield 4-6 serving(s)
Number Of Ingredients 11
- Make sure fish is patted very dry! If there is lots of excess water in the fish, the recipe will come out runny. This is key to the success of the recipe.
- Grind fish and onion together in food processor or blender.
- In a separate bowl, mix the can of milk and water together to form 2 ½ cups.
- Slowly add the milk/water mixture to the blended fish. (Start with 1 cup of the mixture and blend.)
- Move the fish mixture to a large mixing bowl or Kitchen Aide.
- Slowly add more of the milk mixture to the fish. (If it starts to look too runny, do not add the whole milk mixture. It should hold its shape slightly)
- Add the nutmeg, eggs and cornstarch, mix well.
- Mix the melted butter and bullion cube until bullion is dissolved. Cool butter mixture completely.
- Put the butter mixture and salt into the fish mixture. Mix until combined.
- On medium heat, put Crisco in a frying pan and heat to medium heat. You don't need lots, just enough so cakes won't stick.
- With two serving teaspoons, scoop out some of the fish mixture and drop into the frying pan. They should be about the size of a chicken nugget. When dropped into the pan, the mixture should somewhat hold its shape.
- Fry a few minutes on each side until brown and cooked through the center.
- To keep cakes warm, put finished fish cakes in a covered oven safe dish that has been coated with 1 teaspoons shortening. Turn oven on a low degree and keep finished fish cakes warm until the rest are finished cooking.
- Fish cakes can be served with gravy of your choice. I prefer a chicken gravy with cornstarch and chicken bullion, but they are also nice with a brown or white gravy.
Nutrition Facts : Calories 254.3, Fat 16.3, SaturatedFat 8.9, Cholesterol 198.7, Sodium 1533.2, Carbohydrate 16.2, Fiber 0.4, Sugar 1.2, Protein 10.9
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Top Asked Questions
What is a Norwegian fish cake made of?Although Norwegian fish cakes are traditionally made with cod or a similar type of white fish I like to make mine with salmon instead. Norwegian salmonis more flavourful and healthful than cod, especially if caught wild. Try your hand at making these with your family or a group of friends.
Do you make fish cakes with cod or salmon?However, my first batch of fish cakes were made with cod not the salmon you’ll find in the recipe. Although Norwegian fish cakes are traditionally made with cod or a similar type of white fish I like to make mine with salmon instead. Norwegian salmonis more flavourful and healthful than cod, especially if caught wild.
What kind of bread do they make in Norway?15. Norwegian Oatmeal Molasses Bread – Norwegian Recipes A butter and molasses glaze gives this delicately flavored loaf a glossy finish, which makes for a beautiful presentation at the table and our favorite of the Norwegian snacks recipes. For complete photos and videos of our trips, visit our photos on our Facebook Page
What food do they eat in Norway?Root vegetables including carrots, potatoes, onions, and rutabaga are very important in their diet. The simple accompaniment for meat is boiled potatoes. Blueberries, strawberries, gooseberries and lingonberries grow well in some parts of Norway and are seen in cakes and traditional Norwegian recipes such as jams, and compotes.