Irish Fish Cakes
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
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