Anti Inflammatory Classic Fish Cakes

Total time1 hr 15 min

Prep time25 min

Cook time20 min

4.6

(18)

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Ingredients

4 servings

1 lb russet potatoes, peeled and cut into 1-inch chunks
1 lb skinless cod or haddock fillets
1 cup whole milk
Chef's tip
Use the same amount. Whole milk is richer, so a lower-fat milk will make the dish a little less creamy. This matters most in baking and custards, where the extra fat adds richness.
1 bay leaf
2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tsp dijon mustard
2 tbsp fresh flat-leaf parsley, finely chopped
2 scallions, green tops only, thinly sliced
1 tsp lemon zest
salt and pepper, to taste

For coating

½ cup all-purpose flour
2 large eggs, lightly beaten
1 cup breadcrumbs

For frying

3 tbsp neutral oil (such as vegetable or canola oil)
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.

For serving

lemon wedges, for serving (optional)
tartar sauce, for serving (optional)
Can be omitted
tartar sauce

Instructions

1
Place the potato chunks in a large saucepan, cover with cold salted water, and bring to a boil over high heat. Cook until completely tender when pierced with a knife, about 15 minutes. Drain thoroughly and return to the pan. Mash with the butter until smooth, then set aside to cool slightly.
2
While the potatoes cook, place the fish fillets in a single layer in a wide skillet or saucepan. Pour the milk over the fish, add the bay leaf, and bring to a gentle simmer over medium heat. Poach until the fish is opaque throughout and flakes easily when pressed with a fork, about 6–8 minutes. Remove the fish with a slotted spatula and discard the poaching milk and bay leaf. Let the fish cool for 5 minutes, then flake into large pieces, checking for any bones.

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