Spicy Haddock Fish Cakes

Crab cakes tend to be more popular in general, but these spicy haddock fish cakes, when done correctly, are just as tasty and rewarding.
By Bryan Picard

Fish cakes, crab cakes, both remind me of beach vacations. Seashore restaurants, seafood take-outs, cold beer, tartar sauce, sun. It’s not summer yet, and I know that back-painfully well; after shoveling the snow from our driveway yesterday, the car still got stuck, and later on we stacked a cord of firewood. But guess what I felt like eating in spite of all the ice and snow? Hint: check the title of this post. I wanted summery fish cakes; classic ones made with mashed potatoes. Crab cakes tend to be more popular in general, but fish cakes, when done correctly, are just as tasty and rewarding. They’re also cheaper to make! Now I’ve got everyone’s attention.

Serve these with with aioli, a squeeze of lemon and a cold beer.

ps: You’ll probably be left with some mashed potatoes, keep them for next day’s lunch.

3.5 from 2 reviews
Spicy Haddock Fish Cakes
 
Prep Time
Cook Time
Total Time
 
A simple recipe for some tasty, crispy and spicy fish cakes.
Author:
Recipe Type: Main Course
Serves: 4
Ingredients
  • 500 g of haddock (3-4 fillets)
  • 4 medium potatoes
  • ¼ cup white wine
  • 1 bunch green onions, finely chopped
  • 1 small bunch parsley, finely chopped
  • juice of ½ lemon
  • a dash of hot sauce
  • salt + black pepper
Instructions
  1. Preheat oven at 350°F.
  2. First off, you need to do some mashed potatoes and cook your fish.
  3. In an oven pan put your fish with the wine, a dash of oil and salt.
  4. Bake in the oven for about 20 minutes.
  5. Meanwhile, peel, cut and boil the potatoes until tender. Drain, mash and salt.
  6. Let the fish and mash potatoes cool down for about 10 minutes.
  7. In a bowl, mix the fish with about 2 cups of the mashed potatoes (put more if the texture needs it), the green onions, parlsey, lemon juice, hot sauce, salt and pepper. Form 16 little patties of about 2? in diameter.
  8. Heat some oil in a large pan. Non-stick does the job best for these but you can use a traditional pan and put more oil. Cook the cakes a couple at a time. Don’t overcrowd your pan. After 2-3 minutes flip them gently, they are delicate. Cook for another 2-3 minutes. Repeat the process for all the fish cakes.

2 Comments
  1. disastrous! possibly because I used the wrong type of potatoes. Or because they weren’t coated in breadcrumbs. Or again, because I had no idea whether they were meant to be deep fried or just sauteè (I had ½ cm of oil in my non-stick pan).
    I’m not trying this again.

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