Crispy Haddock Cakes

See the RecipeTodd 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.

Crispy Haddock Cakes
These fish cakes are chock full of creamy flaked haddock and herbed mashed potatoes.
Yield: serves 4

Ingredients

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

Instructions

  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.
  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.
  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.