Tim and I enjoyed an amazing trip to Ireland on our first “across the pond” trip. I had a week to fit in everything I wanted to see in the Emerald Isle, didn’t even come close to accomplishing that, but loved every minute of it.
We landed early in Dublin and drove down to the picturesque, medieval town of Kilkenny on our first night there. We wanted that authentic Irish pub experience and got just that. It was more than I could have asked for and I ordered fish cakes right away while the band was warming up.
Comforting yet light at the same time, they were so perfectly what I wanted at that moment in time. As with most amazing dishes I have out, I couldn’t wait to replicate them at home. They’re actually quite easy and have a base of mashed potatoes with flaky white fish mixed in and accentuated with lemon. The zippy sauce is the perfect accompaniment to these cakes that are crispy on the outside yet velvety in the center. Yum!
Try these as an alternative to corned beef for your St. Patrick’s Day menu. They don’t disappoint and they're amazingly budget friendly as the fish is subsidized with potatoes. The Irish know how to pinch a penny and these are a staple in the country and a true joy in every bite.
Irish Fish Cakes
Makes 6 patties 2 russet potatoes, peeled and chopped 2 cod filets (about 4 oz. each) White wine (dry). - You'll need from 1-2 cups depending on your skillet and thickness of your cod 1 lemon 2 garlic cloves, smashed 1 sprig of thyme 1 egg, beaten handful chopped parsley (optional) 1/2 teaspoon sea salt or to taste plus about 1 teaspoon for the potato water freshly ground pepper (about 1/4 teaspoon) Olive oil for sautéing (about 2 teaspoons) Sauce 1/3 cup mayonnaise Small handful parsley, chopped finely Small handful chives, chopped finely Heaping teaspoon capers, chopped roughly Pinch of sea salt Cover potatoes in cool, nicely salted water in alarge pot. Bring to a boil and cook until tender when pierced with a fork, about 10 minutes. Drain and let excess liquid evaporate. Zest the lemon right into the potato mixture and begin the mash with a spoon. You don’t want them too fine, but to still have some lumps and texture. Add the beaten egg, salt & pepper and gently combine combine. Pour enough wine and water combined to come up about half way in a high sided skillet, like this one from T-Fal. Add 1 slice from the lemon, garlic cloves and thyme and bring to a simmer. Add in the cod filets and let simmer until just cooked through, about 5-8 minutes depending on the thickness of your cod. Turn them over once to assist in even cooking. Remove from the broth and cool until you can handle them. Into a large bowl, flake the fish into into larger chunks. Combine fish and potato mixture very delicately, adding chopped parsley if you desire and additional salt to taste. Form into 6 patties, place on a plate or baking sheet and chill approximately 30 minutes to allow the patties to set up nicely. They’ll hold up better when cooking if you take the extra step of letting them chill. Drizzle some olive oil in a skillet and heat to medium. Add the patties and cook about 3 minutes per side until cooked through and golden on each side. While the patties cook, make the sauce. Making somewhat in advance allows the flavors to deepen. In a small bowl combine mayo, parsley, chives, capers and the juice of 1/2 to the whole lemon, depending on how big and juicy your lemon is and how thick you want your sauce. Add a pinch of salt and mix well. Serve the fish cakes with a dollop of sauce and extra on the side.
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Greetings!Mariann Taylor here of Taylor Kitchen. My husband and I created this site, Pinterest and Instagram accounts, and affiliated YouTube channel as an outlet for one of my passions....cooking. I love to cook and my husband, Tim, is a willing participant in my culinary escapades, as well as chief taste tester. We hope you'll join us, try some TaylorKitchen creations and like and subscribe to our YouTube channel. Categories
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