Pecan Free Classic Fish Cakes
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Learn more āIngredients
4 servings
- 1 lb russet potatoes, peeled and cut into 1-inch chunks
- 1 lb skinless cod or haddock fillets
- 1 cup whole milk
- 1 bay leaf
- 2 tbsp unsalted butter
- 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
- Ā½ cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 cup breadcrumbs
For frying
- 3 tbsp neutral oil (such as vegetable or canola oil)
For serving
- lemon wedges, for serving (optional)
- tartar sauce, for serving (optional)
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 6ā8 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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