Pan-Fried Fishcakes
Serves: 3
Catharine Rutherford
1 January 1970
Based on User reviews:
56
Spice
52
Sweetness
47
Sourness
45
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Heat a skillet to high and add 1/4 cup cooking oil, then the onion, carrot, celery, and 1/2 teaspoon salt
2
Stir until it gets going, then turn to medium and cook, stirring occasionally, until the vegetables are soft and browned very lightly, if at all, about 20 minutes
3
Use a lid or a splash of water if it's coloring too much before getting soft
4
Turn the mirepoix out onto a plate and set it aside to cool completely
5
Grate 1/2 teaspoon zest from the lime and set it aside
6
Chop the cod into 1/4-inch dice, place it in a medium bowl, and season it with 3/4 teaspoon salt and some grindings of black pepper
7
In the bowl of a food processor, combine a quarter of the fish with the cream and pulse until smooth, scraping down the sides as needed
8
Add the fish purée back to the bowl of chopped fish along with the cooled vegetable mixture, cilantro, jalapeño, lime zest, 1 1/2 cups bread crumbs, and 2 of the eggs
9
Stir with your hands and squeeze through your fingers to mix everything really well, then heat a skillet to medium, add a teaspoon of oil and fry a little piece for tasting
10
Adjust as needed and when you have the seasoning right, begin breading: Beat the remaining 2 eggs in a wide, shallow bowl, put the flour in another bowl, and the remaining 2 cups bread crumbs in a third
11
Have a baking sheet ready to receive the breaded cakes
12
Pat the fish mixture down in the bowl, smooth the top, divide it in half, then separate each half into 3 parts to make sixths
13
Scoop up half of one of the sixths, form it into a ball with your hands, flatten it into a patty, and place it in the flour
14
Turn the patty to coat, shake off the excess, and then place it in the eggs
15
Turn it to coat completely, let excess egg drip off, and then place it in the crumbs
16
Coat it completely with crumbs, set it on the baking sheet, and repeat with the remaining mixture until you have 12 fishcakes
17
Refrigerate them for 20 minutes to 6 hours before cooking
18
When you’re ready, heat a skillet to medium-high and heat the oven to warm for holding one batch of fishcakes as you fry the rest
19
Add 1/4 inch of oil to the skillet and then as many fishcakes as will fit in a single layer
20
Fry, adjusting the heat as needed, until one side of the cakes is golden brown, about 4 minutes
21
Turn and brown the other side
22
Peek into one of the cakes to be sure it’s cooked through and then keep the batch warm in the oven while you fry the rest
23
Right before serving, squeeze lime juice over the fishcakes
24
Heat a skillet to high and add 1/4 cup cooking oil, then the onion, carrot, celery, and 1/2 teaspoon salt
25
Stir until it gets going, then turn to medium and cook, stirring occasionally, until the vegetables are soft and browned very lightly, if at all, about 20 minutes
26
Use a lid or a splash of water if it's coloring too much before getting soft
27
Turn the mirepoix out onto a plate and set it aside to cool completely
28
Grate 1/2 teaspoon zest from the lime and set it aside
29
Chop the cod into 1/4-inch dice, place it in a medium bowl, and season it with 3/4 teaspoon salt and some grindings of black pepper
30
In the bowl of a food processor, combine a quarter of the fish with the cream and pulse until smooth, scraping down the sides as needed
31
Add the fish purée back to the bowl of chopped fish along with the cooled vegetable mixture, cilantro, jalapeño, lime zest, 1 1/2 cups bread crumbs, and 2 of the eggs
32
Stir with your hands and squeeze through your fingers to mix everything really well, then heat a skillet to medium, add a teaspoon of oil and fry a little piece for tasting
33
Adjust as needed and when you have the seasoning right, begin breading: Beat the remaining 2 eggs in a wide, shallow bowl, put the flour in another bowl, and the remaining 2 cups bread crumbs in a third
34
Have a baking sheet ready to receive the breaded cakes
35
Pat the fish mixture down in the bowl, smooth the top, divide it in half, then separate each half into 3 parts to make sixths
36
Scoop up half of one of the sixths, form it into a ball with your hands, flatten it into a patty, and place it in the flour
37
Turn the patty to coat, shake off the excess, and then place it in the eggs
38
Turn it to coat completely, let excess egg drip off, and then place it in the crumbs
39
Coat it completely with crumbs, set it on the baking sheet, and repeat with the remaining mixture until you have 12 fishcakes
40
Refrigerate them for 20 minutes to 6 hours before cooking
41
When you’re ready, heat a skillet to medium-high and heat the oven to warm for holding one batch of fishcakes as you fry the rest
42
Add 1/4 inch of oil to the skillet and then as many fishcakes as will fit in a single layer
43
Fry, adjusting the heat as needed, until one side of the cakes is golden brown, about 4 minutes
44
Turn and brown the other side
45
Peek into one of the cakes to be sure it’s cooked through and then keep the batch warm in the oven while you fry the rest
46
Right before serving, squeeze lime juice over the fishcakes