STEPHANIE'S SLICE OF LIFE

It has all been about comfort food with me lately, and what better comfort food than fish cakes. Fish cakes are one of my family’s favorite meals and this no frills recipe is simple and delicious. While my husband would eat just about anything that comes from the sea, I am very finicky about fish. I will only eat mild white fish such as haddock or cod, and these fish cakes are haddock cakes.

When I was looking for a fish cake recipe years ago, most had potatoes as an ingredient. Since my son doesn’t like potatoes, I decided to start playing around and create my own version. I have had fish cakes containing potatoes in restaurants, and I must say I prefer these because you taste the fish and not just potatoes. There have been times I have added some other ingredients to “spice it up” a little, but I really like the simplicity of this recipe.

Ingredients:

1 1/2 lbs. white fish

2 eggs slightly beaten

1 cup plain bread crumbs

1 tbsp. dried parsley

2 tbsp. grated cheese

1 tsp. salt

1/2 tsp. pepper

Cook fish in a glass baking dish at 375 degrees for 22 minutes. Let cool long enough that you can touch it with your hands. I use my hands to break up the fish as a second way to make sure I have not overlooked any bones. You can also cook the fish ahead and store in refrigerator until you are ready.

In a large mixing bowl combine all the other ingredients, then add the cooked fish and mix well.

Once well mixed, use your hands to firmly form the mixture into fish cakes.

Heat canola or vegetable oil in a heavy frying pan on medium heat until oil sizzles when a drop of water is added. The amount of oil you use depends on the size of your pan, I use enough so that it is about 1/4 inch deep.

Add the fish cakes and cook until they are brown on each side. Pat them down with a spatula while cooking to flatten them slightly.

Drain the fish cakes on a plate lined with paper towels to absorb the excess oil.

If you feel like really being gourmet you can make your own tartar sauce. All you need to do is mix equal parts mayonaise with relish, and add a squeeze of lemon juice. Ta da, homemade “gourmet” tartar sauce!

I usually like to serve my fish cakes with mashed potatoes, but since my son doesn’t like them we went with mac and cheese tonight. No complaints here!