Irish Fish Cakes
Recipes Main Dish Meal ideas Quick and Easy Seafood
Description
Irish fish cakes are an old fashioned, traditional Irish country dish. They can make a light meal on top of a bed of salad greens, tomatoes and red onion, or can be the main dish with your favorite sides. Serve with your favorite homemade or store bought
Ingredients
Fsh cakes;
1 lb. russet potatoes
1 lb. cod fillet
1 T. spicy ketchup or chili sauce
handful of minced fresh parsley
freshly squeezed juice of 1/2 lemon
2 large eggs, beaten
1/2 t. salt
1/2 t. freshly ground black pepper
1 sleeve Ritz crackers, finely crushed
2-3 T. vegetable oil, for frying
Garnish:
green onion, sliced
parsley, chopped
bed of greens, oil and vinegar, chopped tomatoes and sliced red onions, for serving
tartar sauce and lemon wedges, for garnish
Directions
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Scrub, peel and cut potatoes into large chunks. Place in a saucepan; cover with cold water; add 2 t. salt; bring to a boil. Cook until very soft.
Put cod in a shallow saute pan; cover with cold water; bring to a boil; cover; turn off heat; let fish poach for about 10-15 minutes; drain.
Drain potatoes; place into a large mixing bowl; mash with the back of a fork, leaving a little bit of texture.
Add ketchup, parsley, lemon juice, beaten eggs, salt and pepper. Stir to combine; add the fish, breaking it apart and removing tiny bones and leaving it a little chunky. Fold fish into the mixture until evenly incorporated. It should be fairly wet.
Use a 1/3 c. measure to scoop out mixture to form into patties, using floured hands, if necessary.
Coat each patty in the Ritz cracker crumbs, coating all surfaces; place on a platter. Cover; refrigerate the cakes at this point for later cooking if desired.
Coat the bottom of a skillet (preferably cast iron) with vegetable oil; heat on medium heat until hot. Fry cakes for about 5 minutes on each side until golden, crispy, and hot throughout. Be careful when flipping the cakes because they will be very delicate.
Serve immediately on top of a bed of greens with a few chopped ripe tomatoes and thinly sliced red onion. Add a little oil and vinegar to the salad if desired, before adding the cakes.
Serve with tartar sauce and lemon wedges on the side, for garnish
4-6 servings