Best Italian Fish Cakes Recipes

Polpette di ricciola (fish cakes) - Sicilia image

Provided by Woo Wei-Duan

Time 30m

Yield 4

Number Of Ingredients 11

500 grams firm white fish like amberjack or mullet, chopped
7 gramscapers, finely chopped
15 grams flat leafparsley, rinsed, leaves removed, dried and finely chopped
1 egg, beaten
30 grams breadcrumbs
1lemon, zested and juiced
1lemoncut into 4 wedges
Sea salt
Black pepper, freshly ground
Flour for dipping
Extra-virgin olive oil for frying

Steps:

Mix the fish, capers, parsley, egg, breadcrumbs, ½ the lemon zest and 5 mls (1 teaspoon) of the lemon juice, salt and pepper to taste together until well blended.
Make 4 cm patties.
Dip them in the flour.
Heat a frying pan with 60 mls olive oil in the pan until hot. Add the patties and fry until golden and then keep turning them until golden all over (about 5 minutes per side). Remove the fishcakes to a kitchen paper lined plate and continue cooking the fish cakes until all done. Add more oil if necessary.
Serve immediately with a wedge of lemon.

Golden Fish Cakes image

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 12

1 pound flaked cooked whitefish, cod or haddock
1-1/2 cups soft bread crumbs
3 large eggs, beaten
2 to 4 tablespoons water
1 medium onion, chopped
2 tablespoons mayonnaise
1-1/2 teaspoons ground mustard
1 teaspoon dried parsley flakes
3/4 teaspoon salt
1-1/2 cups Italian-seasoned bread crumbs
2 tablespoons vegetable oil
Tartar sauce and lemon wedges, optional

Steps:

In a bowl, combine the first nine ingredients; mix well. Shape into 12 patties, adding additional water if needed; coat with the Italian bread crumbs. In a large skillet, heat oil over medium-high heat. Cook the patties until lightly browned, 4-5 minutes on each side. If desired, serve immediately with tartar sauce and lemon.

Nutrition Facts :