Crispy Haddock Cakes

Name: Crispy Haddock Cakes
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 2 large russet potatoes, peeled and cut into 1" pieces; 1 tbsp. unsalted butter; 1 ⁄ 4 cup milk; Kosher salt and freshly ground pepper; 3 tbsp. finely chopped parsley; 3 tbsp. finely chopped dill; 1 egg; 1 ⁄ 3 cup olive oil; 2 lb. boneless, skinless haddock fillets; 2 cups panko bread crumbs; Tartar sauce, lemon wedges, and chopped chives, for serving

Serves
serves 4

TODD COLEMAN

These fish cakes are chock full of creamy flaked haddock and herbed mashed potatoes. This recipe first appeared in our Jan/Feb 2013 issue along with our article Cape Cod Commercial Hook Fishermen's Association.

Ingredients

2 large russet potatoes, peeled and cut into 1" pieces
1 tbsp. unsalted butter
¹⁄₄ cup milk
Kosher salt and freshly ground pepper
3 tbsp. finely chopped parsley
3 tbsp. finely chopped dill
1 egg
¹⁄₃ cup olive oil
2 lb. boneless, skinless haddock fillets
2 cups panko bread crumbs
Tartar sauce, lemon wedges, and chopped chives, for serving

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Instructions

Step 1

Boil potatoes in a 4-qt. pot of salted water until tender, about 20 minutes. Drain and return to pot. Add butter, milk, and salt and pepper, and using a potato masher, mash until blended but still retaining some large chunks of potato. Stir in parsley, dill, and egg; set aside.

Step 2

Heat 1 tbsp. oil in a 12" nonstick skillet over medium-high heat. Pat the fish dry with paper towels, and season with salt and pepper. Working in 2 batches, cook fillets, flipping once, until cooked through, 6.10 minutes. Transfer to a bowl, and using a fork, flake into small pieces. Add fish to potato mixture; gently mix. Form mixture into eight 4" cakes. Put bread crumbs in a shallow dish; coat cakes, pressing to adhere crumbs. Transfer to a plate; chill for 30 minutes.

Step 3

Heat remaining oil in the skillet over medium-high heat. Add cakes; cook, flipping once, until golden, 6-8 minutes. Serve with tartar sauce, lemon wedges, and chives.

Boil potatoes in a 4-qt. pot of salted water until tender, about 20 minutes. Drain and return to pot. Add butter, milk, and salt and pepper, and using a potato masher, mash until blended but still retaining some large chunks of potato. Stir in parsley, dill, and egg; set aside.
Heat 1 tbsp. oil in a 12" nonstick skillet over medium-high heat. Pat the fish dry with paper towels, and season with salt and pepper. Working in 2 batches, cook fillets, flipping once, until cooked through, 6.10 minutes. Transfer to a bowl, and using a fork, flake into small pieces. Add fish to potato mixture; gently mix. Form mixture into eight 4" cakes. Put bread crumbs in a shallow dish; coat cakes, pressing to adhere crumbs. Transfer to a plate; chill for 30 minutes.
Heat remaining oil in the skillet over medium-high heat. Add cakes; cook, flipping once, until golden, 6-8 minutes. Serve with tartar sauce, lemon wedges, and chives.