Legal Seafood Fish Cakes
Fish cakes made with salted codfish were standard New England fare for generations.
This version uses cooked fresh fish for cakes that make a good breakfast dish or
a light Sunday supper. Handle them gently, and use freshly mashed potatoes for best
- 6 tablespoons butter
- 1/3 cup chopped scallions, white parts only
- 6 large potatoes, cut in half
- 1 tablespoon sour cream
- 6 ounces flaked cooked white-fleshed fish, such as cod, haddock, pollock, halibut or flounder
- 1 egg
- 1/4 teaspoon dry mustard
- Freshly ground black pepper
- 3 tablespoons minced parsley
- Dried bread crumbs
- 1 tablespoon olive or vegetable oil
- Heat 2 tablespoons of the butter and sauté the scallions in it for about 5 minutes,
stirring frequently. Do not allow the scallions to brown. Set them aside.
- Meanwhile, cook the potatoes, and when they are soft, drain and mash them with
1 tablespoon of the butter and the sour cream. Combine them with the fish and set
- Beat the egg, adding the mustard, a generous amount of salt, and black pepper.
- Stir in the scallions and parsley. Combine this mixture with the potatoes and fish.
(A spatula works well. Do not use a mixer, or the potatoes will become gummy.)
- Form the fish mixture into 8 cakes about 2 1/2 inches in diameter and dip each
cake into the bread crumbs.
- Heat the remaining butter and the oil in a large frying
pan, and sauté the fish cakes slowly for about 3 minutes on each side, or until
they are lightly browned and cooked through.
- Serve with ketchup on the side.
Source: The Legal Sea Foods Cookbook by George Berkowitz and Jane Doerfer