Fish Cakes with Tarragon Mayo

It’s been a while since I’ve made fishcakes and I’ve resisted them because they don’t sound that sexy. (May I say that?)

Surprise surprise! These were a huge hit! And why not? My favorite ingredient of all time (potatoes), lots of fresh herbs, mustard, capers and spring onions give them tons of cheeky flavors. They’re crispy and golden on the outside and flaky-moist on the inside. What’s not to like?

What is the best fish for fish cakes?

I used cod for this because I like it, but you can substitute other white fish like haddock, hake, whiting, halibut, or veer into the salmon area if you like.

You can buy skinned fish, but if it’s not skinned, cook it with the skin on. It’s easy enough to peel it off either way.

Make fish cakes ahead of time

You can prep all of the ingredients in these fish patties the day before assembly—cook potatoes and fish, prep herbs and capers—or you can also OHIO (just touch once) and mix and shape the patties ahead of time.

Once the patties are formed, they will keep in the fridge for at least a day before needing to be cooked.

If you prefer, you can freeze the patties, cooked or uncooked, for up to 2 months to maintain optimal freshness. Wrap them in plastic wrap and foil and thaw in the fridge before cooking or reheating in a pan.

Healthy Fish Cakes

Traditionally, cod fritters are fried, but eight patties don’t fit in one pan, and that’s a deal-breaker for me. I’ve experimented with the broiler, which I’ve found quite satisfactory. Even if you don’t fry them, they still need oil to brown, so don’t skimp on the oil when you fry them.

So that the patties do not fall apart when frying, it is important to cool them for at least an hour beforehand.

Do you love fish cakes? Try these recipes

Salmon Patties
Tuna Patties
Tuna Burger
Shrimp Patties
Spicy crab cakes.

1:50

Check out this fish cake recipe

preparation time
25 minutes

cooking time
12 minutes

rest time
60 minutes

total time
97 minutes

portions
4
up to 6 servings

yield
8 cakes

For the tarragon mayonnaise:

1/2 Cup mayonnaise
2 or more tablespoon chopped fresh tarragonor fresh herbs of your choice

For the cod meatballs:

2 red potatoespeeled and cut into 2 inch pieces
1 1/2 teaspoon table salt
1 Bay leaf
1/2 Onion1/4 inch washers
1 Sprig of fresh thyme or prize dried thyme
1 lb cod fillet
2 big eggs
1/8 teaspoon black pepper
Finely grated zest and juice from 1 lemon
1/4 Cup chopped fresh parsley
2 tablespoon chopped fresh herbs such as basil, coriander, dill or tarragon
1 tablespoon Dijon mustard
2 tablespoon drained and chopped capers
4 spring onionsfinely sliced
3/4 Cup Panko bread crumbs
4 to 6 tablespoon olive oil

Make the mayonnaise:

Whisk together the mayonnaise and tarragon in a small bowl. Cover and refrigerate until ready to serve with the fish cakes.
Boil and mash potatoes:

Place potatoes in a saucepan and cover with cold water. Add 1 teaspoon of salt. Bring potatoes to a boil, reduce heat to a simmer, and cook 12 to 14 minutes, or until potatoes are tender when pierced with the point of a knife.

Drain the potatoes in a colander and return to the pot. Mash coarsely with a potato masher. Put aside.
Poach Fish:

Sprinkle the fish on both sides with salt and pepper. Place the onions, bay leaf and thyme in a wide pan. Put the fish on the onions. (If your fish still has skin, place skin-side up.) Add 1/2 teaspoon salt and enough water to just barely cover the fish. Cover with a lid.

Bring the water to a simmer over medium heat. Simmer the fish for 2 to 3 minutes. The fish may be done at this point, but if not, set aside, covered, for 5 to 6 minutes or until opaque. The cooking time will vary depending on the thickness of the fish. Transfer to a plate to cool. Use a fork or your fingers to break up the fish into large flakes.
Make the fishcake mix:

In a large bowl, beat the eggs. Add pepper, lemon zest, lemon juice, parsley, additional fresh herbs of your choice, mustard, capers, and green onions. Shuffle to blend them. Add the mashed potatoes and stir until the ingredients are combined. Add the fish and panko and stir.
Shape meatballs:

Divide the mixture into 8 portions and shape into patties about 3 inches wide and 1 inch thick. Cover with cling film and refrigerate for at least 1 hour or up to 1 day.
Prepare Fish Cakes:

Place a wire rack 4 inches from the grill element and preheat the boiler. Line a baking sheet with foil and brush generously with oil. Place the patties on the baking sheet and brush the tops with oil. Grill 5 to 6 minutes or until golden brown.

Remove the pan from the oven and flip the patties. Brush the tips with more oil. Grill for an additional 5 to 6 minutes or until browned. Serve hot with tarragon mayonnaise or remoulade.