Best Fish Cakes With Peach Dipping Sauce Recipes

CLASSIC FISH CAKES

Classic Fish Cakes image

Pull up a chair and enjoy a serving of these wonderfully flavorful fish cakes with homemade tartar sauce!

Provided by Kimberly Killebrew

Time 30m

Number Of Ingredients 14

Ingredients

2 large potatoes (about 2 cups mashed), diced, boiled and drained
1 pound white-fleshed fish, COOKED (cod, haddock, pollock, halibut, flounder)
1 large egg
3 tablespoons sour cream
2 tablespoons butter, softened
2 green onions, sliced
3 tablespoons chopped fresh parsley
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dry ground mustard
panko breadcrumbs (, for coating)
(Gluten-free use GF panko breadcrumbs)
oil for frying
Homemade Tartar Sauce

Steps:

Place all ingredients, except for the breadcrumbs, in a large bowl and mash until thoroughly combined.Form the mixture into 8 equal patties and roll them in the panko breadcrumbs. (You can make smaller patties if you prefer.) Refrigerate the patties for at least 30 minutes or until they've firmed up.
Heat some oil in a non-stick pan and fry the patties on each side for 3-4 minutes until lightly browned, being careful not to overcrowd the pan.
Serve immediately with our BEST homemade tartar sauce!

Nutrition Facts : ServingSize 2 fish cakes, Calories 283 kcal, Carbohydrate 17 g, Protein 27 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 121 mg, Sodium 741 mg, Fiber 5 g, Sugar 1 g

FISH CAKES WITH PEACH DIPPING SAUCE

Fish Cakes with Peach Dipping Sauce image

The sweet-tart taste of peaches provides a welcome if unexpected accompaniment to savory dishes like this one.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Yield Makes 6 small cakes

Number Of Ingredients 7

Ingredients

1 medium russet potato, (about 8 ounces)
1 cup milk
2 sprigs thyme
3/4 pound skinless and boneless cod fillets, cut into pieces
3 medium peaches, peeled and pitted (about 3/4 pound)
1/4 cup water, plus more for potatoes
1 tablespoon olive oil

Steps:

Peel and cut potato into 1-inch dice. Place in a small saucepan; add enough cold water to cover by 2 inches. Bring to a boil; reduce heat to medium-low, and simmer until potato is tender when pierced with a sharp knife, about 12 minutes. Drain; while potato is still hot, pass it through a ricer or food mill into a large bowl. Set aside.
Combine milk and thyme in a small saucepan, and bring to a boil over medium-high heat. Add fish fillets; cover pan, and reduce heat to low. Cook until fish is opaque and cooked through, about 12 minutes. Drain fish in a colander, reserving cooking liquid. Discard thyme.
Add fish to potatoes, and mash with a fork until fish is broken up into very small pieces and mixture is well combined. If mixture is too dry, add some of the reserved cooking liquid a tablespoon at a time. Season with salt and pepper.
Thinly slice one of the peaches into 18 slices, and set aside. Chop remaining peaches into 1/4-inch pieces. Place chopped peaches in a small saute pan, and add 1/4 cup water; season with salt and pepper. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover, and simmer until peaches are soft, 3 to 5 minutes. Remove from heat; let cool slightly. Transfer to a blender or food processor, and puree until mixture is smooth.
On a clean work surface, divide fish mixture into six parts. Shape each part into a 1-inch-thick fish shape using your hands. Heat the oil in a medium saute pan over medium heat. Working in batches so as not to overcrowd the pan, add fish cakes, and saute until they are golden on both sides, 2 to 3 minutes per side. Using a slotted spatula, transfer to a large plate. Repeat with remaining fish cakes.
To serve, pour 1/4 cup peach puree on each plate, and use reserved peach slices (3 per plate) to make waves. Place a fish cake on each plate, and serve.