Maine Fishcakes

INGREDIENTS

For the Fishcakes:

• 2 pounds fresh haddock (or cod) fillets

• Extra virgin olive oil

• Salt and freshly cracked black pepper

• 1 egg

• ½ cup parsley, chopped

• 1 tablespoon lemon juice

• 1 medium baking potato (Yukon Gold or russet)

• 2 cups panko breadcrumbs

• Canola oil for frying

For the Tartar Sauce:

• 1 cup mayonnaise

• ½ cup chopped scallions

• ½ cup chopped parsley

• Zest of one lemon

• 1 tablespoon lemon juice

• 2 tablespoons capers, drained

• 2 tablespoons fresh horseradish

• 2–3 dashes hot sauce (Tabasco)

• Optional: 1 handful of nasturtium flowers, chopped 

Chef’s Notes:

"This is one of my favorite breakfasts we serve at the Inn. For one thing, it's delicious. And the fishcakes can be served in so many ways! In addition to breakfast, you can use this recipe to make mini fishcakes, topped with a little extra tartar sauce, as a delightful party appetizer. It’s also a really easy recipe. There is a bit of prep time the day before, but the actual cooking and plating of the dish is fairly stress-free."

"These fishcakes are a perfect example of adjusting a recipe to suit your tastes. I tend to like bolder flavors, so if someone says to add a dash of hot sauce to a recipe, I add four dashes, or six. I also usually use more lemon juice and horseradish when adjusting the seasoning. I add a generous amount of the tartar sauce to make the cakes very moist, and I do not like to use too much potato, to ensure that the fresh, local fish is the star of the show."

"I do not add additional salt and pepper to the tartar sauce as I use a lot when baking the fish, and the capers tend to be salty. So you may want to add some to the remaining tartar sauce for serving if needed."

"Before portioning cakes, fry a small portion of the fish mixture in a pan until golden brown and taste. This will allow you to adjust seasoning if needed by adding more lemon juice, horseradish, salt, pepper, etc."

"To portion cakes, use a medium ice cream scoop and spatula. Scoop and level mixture, then turn it out onto a flat baking sheet or plastic container. The size of the cakes depends on how you will be using them. We usually get 4 or 5 larger cakes per pound of fish (meaning 8 to 10 total with this recipe) for our breakfast dish. For cocktail parties, using a small scoop, we get 30–40 mini cakes with this recipe."

METHOD

Making the cakes:

1. Preheat oven to 375°F (190°C).

2. Rinse and pat dry the fish fillets. Place on a baking sheet, lightly coat with extra-virgin olive oil, and sprinkle generously with salt and fresh cracked pepper. Turn fillets over and repeat.

3. Bake haddock for 10 to 12 minutes (a little longer for cod), until firm to the touch and the fillets begin to break apart when pressed. Avoid overcooking, as the fishcakes will be cooked again.

4. Let fillets cool. Drain and discard any juice from the pan. Break fillets into small pieces in a large mixing bowl (do not mash). Drain any additional juice.

Preparing the Potato & Mixture

5. Peel, dice, and boil the potato in a medium saucepan until tender. Drain well and press through a ricer (or mash). Keep potatoes dry and fluffy.

6. Place egg in a mixing bowl and beat.

7. Combine all tartar sauce ingredients in a separate mixing bowl. Do not overmix.

8. Add beaten egg, ½ cup of tartar sauce, ½ cup parsley, and 1 tablespoon lemon juice to the fish. Gently fold in with a rubber spatula.

9. Fold in the riced potato ½ cup at a time. Use only as much as needed to keep the cakes mostly fish. If needed, add more tartar sauce for binding. The mixture should be fairly wet but not runny.

Frying the Cakes

10. Sprinkle panko breadcrumbs on a plate, adding a dash of salt and pepper.

11. Using a flat spatula, carefully transfer one cake to the panko mixture and gently press it into the crumbs. Flip and press the other side. Push crumbs up on the sides to coat fully.

12. Repeat with remaining cakes and place them in the refrigerator until ready to fry. (Chilling helps them retain their shape.)

13. Preheat oven to 175°F (80°C) to keep cooked cakes warm.

14. Heat canola oil in a large frying pan (about ½-inch deep). Oil should bubble when cakes are placed in the pan. Ensure oil is hot enough to prevent cakes from absorbing too much oil.

15. Fry on medium heat (oil should not smoke) for about 2 minutes per side, until golden brown. Flip carefully and fry the other side.

16. Remove cooked cakes and keep warm on a baking sheet in the oven until serving.

Yield: 8–10 cakes

Serving Suggestions: 

• Serve for breakfast with a poached or sunny-side-up egg.

• Top with Hollandaise sauce, smoked salmon, chives, or parsley.

• Pair with fresh arugula salad with warm bacon vinaigrette.

• If serving as a meal, pair it with a fresh salad, grilled tomato, or crispy potatoes.