Description
Salmon and halibut fish cakes, messy to make but worth it.
Ingredients
- 1 pound small potatoes, scrubbed
- ½ (3 ounce) fillet skinless, boneless halibut fillets
- ½ pound skinless, boneless salmon fillets
- 2 cups milk
- 2 eggs, divided
- 2 tablespoons butter
- 1 pinch ground nutmeg
- 1 dash Worcestershire sauce
- salt and pepper to taste
- 1 cup dried bread crumbs, seasoned
- 1 cup oil for frying
Instructions
- Place the potatoes into a saucepan with enough water to cover. Bring to a boil
- and cook until tender
- about 15 minutes.
- Meanwhile
- place the halibut and salmon into a skillet or large saucepan
- and pour in the milk. Bring to a simmer
- cover
- and cook until fish flakes easily with a fork
- about 5 minutes depending on the thickness of your fillets. Drain off milk
- and set fish aside.
- When potatoes are done
- drain
- and place in a large bowl. Mash potatoes with one of the eggs and the butter until fairly smooth. Season with nutmeg
- Worcestershire sauce
- salt and pepper. Mix in the fish
- taking care not to break into too small of pieces.
- Beat the remaining egg
- and place on a plate. Place bread crumbs on a separate plate. Lightly flour your hands
- and form the fish mixture into patties. Dip each patty into the egg
- then coat with breadcrumbs. Place the fish cakes on a plate
- and refrigerate for 30 minutes.
- Heat 1/4 inch of oil in a large heavy skillet over medium to medium-high heat. Fry the fish cakes for about 3 minutes per side
- or until golden brown. Drain on paper towels
- and serve fresh and hot.
Prep Time: 25 mins
Cook Time: 10 mins
Total Time: 1 hr 5 mins
Servings: 4