Irish Fish Cakes
Irish Fish Cakes
Irish fish cakes are a popular pub food all over Ireland. The fish cakes were created during the great potato famine; where fish was an inexpensive ingredient due to Ireland being surrounded by water. Typically, cod is used, but haddock, whitefish, tilapia, and even salmon are suitable substitutes.
Ingredients
- 1 lb cod
- 1 cup milk
- 2 bay leaves
- 1 1/2 cups russet potatoes peeled and cubed
- 1 large egg
- 1/2 cup breadcrumbs
- 2 tbsp parsley chopped
- 1 tbsp tarragon
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp lemon zest
- 1 tsp salt
- 1 tsp black pepper
- vegetable oil for frying
Instructions
- Place the cod fillets in a pot with the bay leaves. Pour in the milk. Bring to a simmer and cook for 2 minutes. Flip the fillets and cook for 2 more minutes. Turn off the heat, cover, and let sit for 10 minutes until the fillets are cooked through. Scoop out the fillets and let cool in a bowl.
- In another pot, boil the potatoes until fork tender; about 8-10 minutes. Strain, then place in the bowl with the cod, allowing to cool.
- Mash the potatoes and cod together with a fork.
- Add in all of the ingredients.
- Mix thoroughly together.
- Form into 1/3 cup cakes. Let rest in the refrigerator for 30 minutes.
- Heat an 1/8” of vegetable oil in a large sauté pan over medium heat. Place the fish cakes in the pan.
- Fry for 5-6 minutes a side until golden brown and crispy.
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