Ireland is an island surrounded by the sea and its bounties. Its cuisine is also dominated by the country’s staple crop, the potato. It makes sense that one of Ireland’s traditional dishes would combine both seafood and potatoes. Fish from the rough seas surrounding Ireland is flaked and combined with mashed potatoes. It is then breaded and pan fried to create a soft on the inside, crispy shelled patty. These are wonderful with a side of vegetables or a light salad.
Irish Cod Fish Cakes
- large saucepan
- large frying pan
- 1 lb Cod fish filet
- 1 RECIPE Irish Mashed potatoes (or ready made)
- ¼ tsp Black peppercorns
- 1 small Onion, sliced thick
- 2 tbsp Parsley, chopped
- 2 cloves Garlic, minced
- 2 large 1 Egg beaten in a bowl, 1 reserved
- ½ tsp Salt
- ½ cup Flour, in a bowl or plate
- 1 cup Fine bread crumbs, in a bowl or plate
- ½ cup Parmesan cheese, grated
- 3 tbsp Butter
- 1 tbsp Olive oil
- 1 large Lemon, cut into 4 wedges.
- Put milk, onion, and peppercorns into a large saucepan. Bring pan to a simmer being careful not to boil. Lower heat and simmer for 5 minutes. Add fish fillets and simmer 5-7 minutes to cook fish.Remove pan from heat and let cool. Transfer fish with a slotted spoon to paper towels and then move them to a bowl.
Assemble Fish Cakes
- With your hands, flake fish in the bowl. Remove any bones.Add in the prepared mashed potatoes (I like champ with these), garlic, parsley, salt, and pepper and combine thoroughly. Stir in parmesan, if you're using.Mix in beaten egg. If mixture seems too runny, add a little flour. Too stiff, add a little poaching liquid to thin. Form 8 thick patties by hand. Beat 2nd egg. Coat fish cakes first in flour, then egg, then bread crumbs.
Cook and Serve
- Heat butter and oil in a large frying pan. In 2 batches, fry fish cakes until golden brown on one side (5 minutes), flip and fry another 4-5 minutes. Move to paper towels.Serve with lemon wedges.
- For a slightly more robust cake, use salmon fillets.
- Mashed potatoes and fish may be cooked in advance.
- Fish cakes be fully cooked a few days in advance, kept in the refrigerator, and reheated in the oven. They can also be frozen in a sealed container for 2-3 months.