fried fish cakes

How to Make Pan-Fried Fish Cakes: A Simple Guide

Pan-fried fish cakes are a delicious and versatile dish, perfect as an appetizer, main course, or snack. Here’s a straightforward guide to making them at home.

Ingredients:

- 500g white fish (like cod or tillet), deboned and minced

- 1 small potato, boiled and mashed

- 1 egg, beaten

- 2 tbsp breadcrumbs

- 1 onion, finely chopped

- 2 cloves garlic, minced

- 1 tsp soy sauce

- ½ tsp black pepper

- 1 tbsp fresh herbs (dill or parsley), chopped

- Oil for frying

Steps:

1. Prepare the mixture: In a bowl, combine minced fish, mashed potato, beaten egg, breadcrumbs, onion, garlic, soy sauce, pepper, and herbs. Mix thoroughly until well blended. Shape into small, flat patties.

2. Heat the pan: Add oil to a non-stick pan over medium heat. Ensure the oil is hot but not smoking.

3. Fry the cakes: Carefully place the patties in the pan, cooking for 3–4 minutes per side until golden brown and crispy. Avoid overcrowding the pan; fry in batches if needed.

4. Drain and serve: Remove the fish cakes with a slotted spoon, placing them on paper towels to drain excess oil. Serve hot with lemon wedges or a dipping sauce like tartar or chili mayo.

These fish cakes are crispy on the outside, tender on the inside, and packed with flavor. Customize by adding spices like paprika or veggies like grated carrots for extra texture. Enjoy!