Fish cakes are simply a classic! Crunchy outside, soft inside, and lightly greasy, it’s heaven! Try my tartare sauce, you won’t regret it.
This is one of my favorite way to eat my catch of the day! I can cook the potatoes the day before and quickly cook the fish cakes when I get home. However, the best thing about this recipe is that I can save some of my old fillets.
Every fisherman is culpable of this: Oh I’ll freeze those fillets and I’ll eat them later. You go to your freezer to find a pile of old fish that has been in your freezer for 4-6 months!
Try this recipe to save those fillets. You will be happily surprised!
Amazing Walleye Fish cakes
Cuisine: BritishDifficulty: Easy4
servings30
minutes15
minutes45
minutesIngredients
- Fish cake
1 lb of skinless walleye fillets (or any white fleshed fish), fresh or cooked leftovers
Salt and pepper to taste
1 tbsp of butter
3 medium potatoes (about 2 cups), peeled, cubed, boiled and mashed
2 green onions, thinly sliced
1/4 tsp of cayenne pepper (or to taste)
1/4 tsp of liquid smoke (optional, but strongly recommended!)
1 tsp of salt
1/2 tsp of paprika
1 large egg
2 cups of panko breadcrumbs (or regular breadcrumbs)
Vegetable oil for frying
- Tartare sauce (optional)
1/4 cup of mayonnaise
1/4 cup of sour cream (or mayonnaise)
1 dill pickle, finely chopped
2 tsp of fresh dill, finely chopped (or 1/2 tsp of dried dill)
1 tbsp of lemon juice
1/4 tsp of garlic powder
1/2 medium onion, finely chopped
Salt to taste
Directions
- If using cooked leftover cooked fish, skip this step.
Heat a large skillet under medium heat. Sprinkle salt and pepper on the fish fillets. When the skillet is hot, melt the butter and add the fish. Cook the fish 3 minutes per sides, or until fully cooked. Remove the fish from the skillet. - Roughly chop the fish. In a large bowl, mix the cooked fish, the mashed potatoes, the green onions, the cayenne, the liquid smoke, the salt, the paprika and the egg.
- Form the fish cakes by forming palm size patties with the mix done in step 2. Place the panko on a large plate. Place each patty in the panko, cover with panko and gently press the panko on the patties.
- Fill a deep skillet with 1 cm (1/2″) of vegetable oil and heat to under medium-high heat. Cook the fish cakes in the oil until golden brown, 2-3 minutes per sides. Remove the fish cakes from the oil and place them onto a paper towel.
- The fish cakes are done! Serve with the tartare sauce (mix all the tartare sauce ingredients) or your favorite sauce.
- To freeze for later use
- Cook the patties (up to step 4), and freeze the patties on a baking sheet for 24 hours (don’t overlap the patties), then place in a plastic bag. They can be kept in the freezer for up to 3 months, or until you dare! To cook, fry the fish cakes directly from the freezer. The hot oil will thaw the fish cakes and you will have an extra crunchy outside.
Recipe Video
SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:
- The walleye fillets can be replaced with any grocery bought white-fleshed fish fillets, such as halibut, tilapia, turbot, etc.
- The walleye fillets can be replaced with any caught white-fleshed fish fillets, such as bass, pike, burbot, crappie, whitefish, perch, etc.
Hey! I am an outdoor enthusiast who loves cooking natural ingredients and share his passion… About Me
