I love fish cakes. But not the old fashion ones made with more potato than fish. I like the ones where I can actually taste the texture of flaked fish rather than a mouthful of mush.
I had two basa filets sitting in the fridge. They were fresh when I bought them but Ed said he was "fished-out" – a serious first world problem – so they just sat there. They were dangerously nearing the end of their shelf life so Ed suggested that I make fishcakes. Genius.
I used basa fish to make these fish cakes but you can use any flaky fish of your choice.
To dress up these fish cakes, I topped them with some pickled salsa. The fish cakes and pickled salsa are great on their own but pair them together and you have a dish that is ______ .
Well, try it, and you can fill in the blank :)
I had two basa filets sitting in the fridge. They were fresh when I bought them but Ed said he was "fished-out" – a serious first world problem – so they just sat there. They were dangerously nearing the end of their shelf life so Ed suggested that I make fishcakes. Genius.
I used basa fish to make these fish cakes but you can use any flaky fish of your choice.
To dress up these fish cakes, I topped them with some pickled salsa. The fish cakes and pickled salsa are great on their own but pair them together and you have a dish that is ______ .
Well, try it, and you can fill in the blank :)
PAN FRIED FISH CAKES TOPPED WITH PICKLED SALSA
| INGREDIENTS FOR THE PICKLED SALSA: 6 ounces heirloom cherry tomatoes, diced (regular cherry tomatoes works too) 1 small shallot, finely chopped 2 tablespoons capers 4 tablespoons extra virgin olive oil 2 tablespoons apple cider vinegar Juice of 1/2 a lime 1 scallion, thinly sliced crosswise Salt and pepper to taste | INGREDIENTS FOR THE FISH CAKES: 12 ounces basa filet (or fish of your choice) Salt and pepper 1 tablespoon olive oil 1 cup panko 2 scallions, sliced crosswise 1 1/2 tablespoons parsley, chopped 2 teaspoon fresh thyme, chopped with no stem 1 1/2 teaspoon capers 2 eggs 1/2 teaspoon salt 1/4 teaspoon pepper 3 tablespoons oil for pan frying |
To make the pickled salsa, mix the cherry tomatoes, shallot, capers, olive oil, apple cider vinegar, lime juice, and scallion together in a bowl. Season with salt and pepper. Cover and refrigerate for at least 2 hours. Best if allowed to marinate overnight. Allow pickled salsa to come to room temperature (about 10 mins on the counter) before using it for garnish.
To make the fish cakes, start by cooking the basa filet. Preheat the oven to 350°F. Line a baking sheet with parchment paper and place the basa filet on top. Season the fish with salt and pepper and drizzle 1 tablespoon of olive oil on the fish. Bake for 20 mins. Allow the fish to cool completely.
When fish is cooled, flake the fish with a fork. In a large bowl, combine the flaked fish, panko, scallions, parsley, thyme, capers, eggs, salt and pepper. Using a 1/4 cup measuring cup, measure out 8 cakes. Refrigerate the cakes for at least 2 hours. (Fish cakes may be made a day ahead).
To pan fry the fish cakes, add 3 tablespoons of oil (I like using coconut oil to fry fish cakes) to a skillet over medium high heat. When the oil is hot, add the fish cakes to the skillet. To get a nice crispy sear, refrain from moving the cakes around the skillet. Pan fry the fish cakes for 3 minutes on each side.
Top with pickled salsa. Enjoy!
To make the fish cakes, start by cooking the basa filet. Preheat the oven to 350°F. Line a baking sheet with parchment paper and place the basa filet on top. Season the fish with salt and pepper and drizzle 1 tablespoon of olive oil on the fish. Bake for 20 mins. Allow the fish to cool completely.
When fish is cooled, flake the fish with a fork. In a large bowl, combine the flaked fish, panko, scallions, parsley, thyme, capers, eggs, salt and pepper. Using a 1/4 cup measuring cup, measure out 8 cakes. Refrigerate the cakes for at least 2 hours. (Fish cakes may be made a day ahead).
To pan fry the fish cakes, add 3 tablespoons of oil (I like using coconut oil to fry fish cakes) to a skillet over medium high heat. When the oil is hot, add the fish cakes to the skillet. To get a nice crispy sear, refrain from moving the cakes around the skillet. Pan fry the fish cakes for 3 minutes on each side.
Top with pickled salsa. Enjoy!
