Super-easy fish cakes with aioli
These super-easy fish cakes are made from white fish and mixed with scallions, dill, and a hint of breadcrumb for texture. Pan-fried until golden brown, they pair perfectly with a creamy aioli for dipping.
Cook time 12 min
Prep time 15 min
Ingredients:
1 lb white fish1/4 cup bread crumbs
1 cup scallions
1 tbsp dill
1 egg
2 tbsp olive oil
If you're looking for a delicious yet simple dish to impress your family or guests, these super-easy fish cakes with aioli are the perfect choice. Made from white fish and a few staple ingredients, they are both light and full of flavor. Follow this easy recipe to cook up a batch of these tasty fish cakes in no time.
Instructions:
- If the fish fillets have skin, remove it. Check for and remove any bones.
- Use a food processor or a sharp knife to finely chop the fish.
- In a large mixing bowl, combine the chopped fish, bread crumbs, scallions, and dill.
- In a separate small bowl, beat the egg lightly. Then, pour the beaten egg into the mixture.
- Mix until all ingredients are thoroughly combined. If the mixture seems too dry, you can add a bit more beaten egg or a small splash of water.
- With your hands, shape the mixture into patties, about the size of your palm. You should get around 6-8 fish cakes depending on the size you prefer.
- Heat the olive oil in a large skillet over medium heat.
- Once the oil is hot, carefully place the formed fish cakes into the skillet.
- Cook the fish cakes for about 3-4 minutes on each side, or until golden brown and cooked through. The exact cooking time may vary depending on the thickness of your fish cakes.
- Remove the fish cakes from the skillet and let them rest on a paper towel-lined plate to remove excess oil.
- Serve the fish cakes hot with a side of your favorite aioli for dipping.
There you have it! A straightforward way to make delightful fish cakes with a savory aioli. Serve them as an appetizer, snack, or main course and watch them disappear quickly. Enjoy the satisfying blend of flavors and textures that these fish cakes offer, and don't forget to share the recipe with friends and family!
Super-easy fish cakes with aioli FAQ:
Cook the fish cakes in the skillet for about 3-4 minutes on each side. They should be golden brown and cooked through, but cooking time may vary based on the thickness of your patties.
The fish cakes are done when they are golden brown on both sides and cooked through, meaning the interior is no longer translucent. You can check by breaking one open and ensuring the fish is opaque.
Yes, you can prepare the fish cake mixture in advance and refrigerate it for a few hours. However, it's best to cook them just before serving for optimal texture and flavor.
You can substitute white fish with salmon, cod, or even canned tuna. Adjust the cooking time slightly based on the type of fish to ensure even cooking.
Store any leftover fish cakes in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to regain crispiness.
Cooking Tips:
- For a firmer texture, refrigerate the fish mixture for about 30 minutes before forming into cakes.
- Make sure to finely chop the scallions and dill for a more even distribution of flavors.
- If you prefer a crispier crust, coat the fish cakes with extra bread crumbs before frying.
- Serve with a side of fresh salad or steamed vegetables for a well-rounded meal.
- If the mixture is too wet, add a bit more bread crumbs until it reaches the desired consistency.
- Use fresh fish for the best flavor, but frozen fish that's been properly thawed will work as well.
Nutrition Facts
4 ServingsCalories 200kcal
Protein 24g
Carbohydrates 5g
Fiber 0.49g
Sugar 1.10g
Fat 15g
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