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Yummy Irish Fish Cakes With Tartare-Style Sauce
Irish Fish cakes are a traditional dish that is popular throughout the world. They can be made in many different ways, but this recipe includes tartare-style sauce for an extra special touch!
In India we avoid eating fish in the months of May, June, July, and August -basically, the months of the year that don’t have the letter ‘R’ in them. Why? Because these are the breeding months for the fish.
One they are not that tasty during these months second our rivers needs fish for the ecosystem to remain healthy. If all fish are gone then how do we enjoy eating them!
But you can go ahead with it if you don’t have problems with the taste of the fish. The following blog post will go into detail about how to make fish cakes with tartare-style sauce.
This recipe has three main steps: cooking the potatoes, making the dough and shaping it into patties, and finally frying them up until they’re golden brown on both sides.
Once you’ve finished these steps, just dress them up with your favorite toppings like lettuce or fresh herbs. The final step is to serve them in a bun with tartar sauce – yum!
Although I offer these fish cakes as a comfort meal, I usually serve them on top of fresh greens along with a generous amount of tartar sauce and lemon.
It’s hard for me to decide when it comes to fish and seafood cakes. Sometimes I like to serve them with fresh salsa, and other times, nothing but a classic mayo-based tartar sauce will do. Try out our How To Make Best Homemade Multi-Purpose Salsa Dip if you don’t have the recipe yet.
Tartar sauce is one of those yummilicious sauces that can go well with almost anything. It’s tangy, savory flavor packs a punch and it goes great on top of fried fish or seafood cakes.
The sauce is simple and wonderful. I have shared a recipe of the tartar sauce here and I’m also sharing with you the Homemade 30 Seconds Tartar Sauce Recipe too. With just 30 seconds, you can have delicious, thick, homemade tartar sauce. There’s no doubt that you will love it.
If you wish, you can change the ratio of fish to potatoes in this recipe. You can also keep the potato and cod ratio identical as equal to each other while making fish cakes. I usually use a higher ratio of fish to other ingredients in my fish cakes.
The tarter sauce helps wake up the flavor and saves them from too much of a ‘nursery food’ vibe. This is a very simple, satisfying fare and one of our most oft-repeated summer dinners.
You can reheat them in a skillet on low heat or in the microwave. They keep well in the fridge. If you have leftover fish and potatoes, you can make these from leftovers. Of course, salmon would work well with this recipe, too.
Prep Time: 25 mins
Cook Time:15 mins
Total time: 40 mins
Yield: 4 people
Author: Ranjeeta Nath Ghai
Ingredients
For the tartare-style sauce
Check out our Homemade 30 Seconds Tartar Sauce Recipe if you find the below recipe exhaustive.
- 125 ml mayonnaise [BUY HERE]
- 1 rounded tbsp capers, roughly chopped (rinsed and drained if salted) [BUY HERE]
- 1 rounded tsp creamed horseradish [BUY HERE]
- 1 rounded tsp Dijon mustard [BUY HERE]
- 1 small shallot, very finely chopped
- 1 tsp flat
- leaf parsley, finely chopped
For the fish cakes
- 450g Fish-cod or any of your choice
- 2 bay leaves
- 150ml milk
- 350g potatoes
- ½ tsp finely grated lemon zest
- 1 tbsp fresh white flat leaf parsley, chopped
- 1 tbsp chives
- 1 egg
- Flour, for shaping
- 85g fresh white breadcrumbs, preferably a day or two old
- 3-4 tbsp vegetable or sunflower oil, for shallow frying [BUY HERE]
- Lemon wedges and Micro greens, to serve
Method
- Mix all the sauce ingredients together. Set aside.
- Lay the fish and bay leaves in a frying pan. Pour over the milk and 150ml/¼ pint water.
- Cover, bring to a boil, then lower the heat and simmer for 4 mins. Take off the heat and let stand, covered, for 10 mins to gently finish cooking the fish.
- Meanwhile, peel and chop the potatoes into even-sized chunks. Put them in a saucepan and just cover with boiling water. Add a pince of salt, bring back to the boil and simmer for 10 mins or until tender, but not broken up.
- Lift the fish out of the milk with a slotted spoon and put on a plate to cool. Drain the potatoes in a colander and leave for a min or two.
- Tip them back into the hot pan on the lowest heat you can and let them dry out for 1 min, mashing them with a fork and stirring so they don’t stick. You should have a light, dry fluffy mash.
- Take off the heat and beat in 1 rounded tbsp of the sauce, then the lemon zest, parsley and chives. Season well with salt and pepper. The potato should have a good flavour, so taste and adjust to suit.
- Drain off liquid from the fish, grind some pepper over it, then flake it into big chunks into the pan of potatoes.
- Using your hands, gently lift the fish and potatoes together so they just mix. You’ll only need a couple of turns, or the fish will break up too much. Put to one side and cool.
- Beat the egg on a large plate and lightly flour a board. Spread the breadcrumbs on a baking sheet.
- Divide the fish cake mixture into four. On the floured board, and with floured hands, carefully shape into four cakes, about 2.5cm thick.
- One by one, sit each cake in the egg, and brush over the top and sides so it is completely coated.
- Sit the cakes on the crumbs, patting the crumbs on the sides and tops so they are lightly covered. Transfer to a plate, cover and chill for 30 mins (or up to a day ahead).
- Heat the oil in a large frying pan. To test when ready, drop a piece of the dry breadcrumbs in – if it sizzles and quickly turns golden brown, it is ready to use.
- Fry the fish cakes over a medium heat for about 5 mins on each side or until crisp and golden. Serve with the rest of the sauce (squeeze in a little lemon zest to taste), lemon wedges for squeezing over and Micro greens.
You May Like to Try Other Fish Recipes
- Best Kerala Fish Curry Recipe | Kudampuli Fish Curry [Video added]
- Masor Tenga (Assamese Fish Curry) Fish & Lau Recipe
- Puthi Mach Fried (Whole Fish Fry) Small Fresh Water Fish in Tangy Fish Stew
- Best Fish in Mustard Gravy: Assamese Preparation | Maccher Jhol
- Best Bhetki Paturi Recipe | Bengali Bhetki Macher Paturi Recipe | Fish Paturi Recipe (4 Variations)
Quick Overview
Recipe Name: Yummy Irish Fish Cakes With Tartare-Style Sauce
Author: Ranjeeta Nath Ghai
Description: Irish Fish cakes are a traditional dish that is popular throughout the world. They can be made in many different ways, but this recipe includes tartare-style sauce for an extra special touch!
Preperation time: 25 M
Cook Time: 15 M
Total Time: 40 M
Type: entree
Recipe Yield: 4 people
Recipe Ingredients: 450g Fish-cod or any of your choice, 2 bay leaves, 150ml milk, 350g potatoes, ½ tsp finely grated lemon zest, 1 tbsp fresh white flat leaf parsley, chopped, 1 tbsp chives, 1 egg, Flour, for shaping, 85g fresh white breadcrumbs, preferably a day or two old, 3-4 tbsp vegetable or sunflower oil, for shallow frying [BUY HERE], Lemon wedges and Microgreens, to serve
Recipe Instructions: Mix all the sauce ingredients together. Set aside. Lay the fish and bay leaves in a frying pan. Pour over the milk and 150ml/¼ pint water. Cover, bring to a boil, then lower the heat and simmer for 4 mins. Take off the heat and let stand, covered, for 10 mins to gently finish cooking the fish. Meanwhile, peel and chop the potatoes into even-sized chunks. Put them in a saucepan and just cover with boiling water. Add a pince of salt, bring back to the boil and simmer for 10 mins or until tender, but not broken up. Lift the fish out of the milk with a slotted spoon and put on a plate to cool. Drain the potatoes in a colander and leave for a min or two. Tip them back into the hot pan on the lowest heat you can and let them dry out for 1 min, mashing them with a fork and stirring so they don’t stick. You should have a light, dry fluffy mash. Take off the heat and beat in 1 rounded tbsp of the sauce, then the lemon zest, parsley and chives. Season well with salt and pepper. The potato should have a good flavour, so taste and adjust to suit. Drain off liquid from the fish, grind some pepper over it, then flake it into big chunks into the pan of potatoes. Using your hands, gently lift the fish and potatoes together so they just mix. You’ll only need a couple of turns, or the fish will break up too much. Put to one side and cool. Beat the egg on a large plate and lightly flour a board. Spread the breadcrumbs on a baking sheet. Divide the fish cake mixture into four. On the floured board, and with floured hands, carefully shape into four cakes, about 2.5cm thick. One by one, sit each cake in the egg, and brush over the top and sides so it is completely coated. Sit the cakes on the crumbs, patting the crumbs on the sides and tops so they are lightly covered. Transfer to a plate, cover and chill for 30 mins (or up to a day ahead). Heat the oil in a large frying pan. To test when ready, drop a piece of the dry breadcrumbs in – if it sizzles and quickly turns golden brown, it is ready to use. Fry the fish cakes over medium heat for about 5 mins on each side or until crisp and golden. Serve with the rest of the sauce (squeeze in a little lemon zest to taste), lemon wedges for squeezing over, and Microgreens.
Recipe Cuisine: Irish
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Health Benefits
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Keto Friendly
