Fresh Fish Cakes

Fish cakes made with salted cod are a New England classic breakfast and brunch dish that seem to have gone by the wayside. A lot of people (my father among them) regret that they have become so hard to find on restaurant menus, and what with soaking and rinsing the salted cod three times over during the course of several hours….. it can be a lot of work for today’s busy home cook.  There is however, an alternative to that salted cod which I actually prefer – fresh fish.

You can use just about any firm-fleshed fish you like for this fish cake recipe – an Atlantic Striped Bass we caught here in Newburyport was my perfect opportunity to make this family favorite. Poaching the fish keeps it tender and moist, panko bread crumbs for the coating gives a nice crispy exterior, and creamy  mashed potatoes give flavor and a great smooth interior to the cakes.

Ingredients for Fresh Fish Cakes Recipe: (serves four)

• 1 pound fresh fish fillet, poached
• 1 pound potatoes, peeled, boiled and mashed (about 3 medium)
• 2 tablespoons butter
• 1/4 – 1/2 cup milk
• 2 scallions,  chopped
• 1 egg for coating the patties
• 1 cup Panko bread crumbs
• Salt and pepper

Directions for making fish cakes:

• Cook the potatoes in salted water, and mash with butter and 1/4 to 1/2 cup milk. The amount of liquid will vary depending on the type of potato used….they should be creamy but not too loose. Add the chopped scallions, salt and pepper to taste.

• Poach the fish by adding 2 cups of water to a large skillet and bring to a high simmer.
• Add the fillet of fish, sprinkle with salt and pepper, cover.
• Simmer gently for 7 to 10 minutes, or until the fish flakes easily when tested with a fork.
• Remove from the pan, allow to cool for several minutes and flake with a fork.

• Mix the flaked fish with the mashed potatoes to create a firm but not dry mixture, add salt and pepper or seasoning of choice and form into patties. I like a thicker cake myself, but if you like a thoroughly crispy cake, just make them thinner.
• Next – and here’s the way to keep those panko crumbs from falling off the cakes – dip the cakes in a beaten egg, coating all over. Then put them in the panko crumbs to coat, and to really get the crumbs to stay on and ensure a crunchy coating for the cakes – stick them in the freezer for 10 minutes. Works beautifully!

•  Heat 1/4 inch of oil in your pan to medium high and fry the cakes for about 4-5 minutes on each side.
• When the fish cakes are nicely golden brown and crispy, remove from the pan, place on a paper bag or paper towel to drain, sprinkle with kosher salt and you’re all set. Enjoy!
• If you’re wondering what to serve with fish cakes, some traditional New England accompaniments are:  Boston Baked Beans, ketchup, hot pepper relish or a poached egg.