Looking for a new, exciting way to enjoy your haddock? Look no further than this amazing fish cake recipe! With its crispy exterior and tender, flavorful interior, this dish is sure to delight your taste buds and leave you feeling satisfied and full. Whether you’re looking for a quick, easy dinner or a fun, festive appetizer, this recipe is sure to please. So why wait? Let’s get cooking!
Ingredients:
- 1 lb fresh haddock, skinned and deboned
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1/4 cup diced onion
- 1/4 cup diced celery
- 1/4 cup diced red pepper
- 1 egg
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp paprika
- 1/4 tsp salt
- 1/4 cup vegetable oil
Instructions:
- Preheat your oven to 375°F.
- Cut your haddock into small pieces and place them in a large bowl.
- Add the breadcrumbs, mayonnaise, onion, celery, red pepper, egg, black pepper, garlic powder, onion powder, paprika, and salt to the bowl.
- Mix all ingredients together until well combined.
- Form the mixture into small patties, each about 2 inches in diameter.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Cook the patties for about 2-3 minutes on each side, or until golden brown and crispy.
- Transfer the patties to a baking sheet lined with parchment paper.
- Bake in the oven for 10-12 minutes, or until cooked through.
- Remove from the oven and let cool for a few minutes before serving.
- Enjoy!
Nutritional Information:
Per serving:
- Calories: 256
- Protein: 21g
- Fat: 16g
- Carbohydrates: 6g
- Fiber: 1g
- Sugar: 1g
- Sodium: 366mg
Cooking Time:
Preparation Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Equipment:
- Large bowl
- Large skillet
- Baking sheet
- Parchment paper
Serving Suggestions:
These fish cakes are perfect served as a main course with a side of roasted vegetables or a fresh salad. They also make a great appetizer when served with a spicy aioli or tartar sauce dipping sauce.
Variations:
Try using different types of fish, such as cod or salmon, to create a unique twist on this classic dish. You can also experiment with different seasonings, herbs, and spices to create your own signature flavor.
Substitutions:
If you don’t have haddock on hand, you can substitute it with any other white fish, such as cod, tilapia, or halibut. You can also use gluten-free breadcrumbs or almond flour to make this recipe gluten-free.
Storage:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in the oven at 375°F for 5-7 minutes, or until heated through.
Tips:
- When forming the patties, be sure to pack them tightly to prevent them from falling apart.
- Use a nonstick skillet to prevent the patties from sticking.
- For an extra-crispy exterior, try using panko breadcrumbs instead of regular breadcrumbs.
- Be sure to let the patties cool for a few minutes before serving to prevent burning your mouth.
Notes:
This recipe serves 4 people.
Frequently Asked Questions:
Q: Can I use canned fish instead of fresh?
A: Yes, you can use canned fish if you prefer. Just be sure to drain it well before mixing it with the other ingredients.
Q: Can I freeze these fish cakes?
A: Yes, you can freeze the uncooked patties for up to 2 months. To cook, simply thaw them in the refrigerator overnight and cook as directed.
Q: Can I make these fish cakes in advance?
A: Yes, you can prepare the patties in advance and refrigerate them until ready to cook. Just be sure to let them come to room temperature before cooking.
Personal Thoughts:
This haddock fish cake recipe is one of my all-time favorites. I love how crispy and flavorful the exterior is, while the interior remains perfectly tender and juicy. The combination of spices and vegetables gives it a unique twist that sets it apart from other fish cakes I’ve tried. I highly recommend giving this recipe a try if you’re looking for a fun, delicious way to enjoy your haddock!