Irish Fish Cakes with 30 Second Tartar Sauce
User Reviews
4.2
60 reviews
Good
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
45 mins
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Servings
6 servings
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Calories
619 kcal
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Course
Main Course
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Cuisine
Irish
Irish Fish Cakes with 30 Second Tartar Sauce
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Traditional Irish Fish Cakes with an amazing authentic 30 second tartar sauce made with your immersion blender!
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Ingredients
fish cakes
- 1 lb Russet potatoes
- 1 lb cod fillet
- 1 Tbsp spicy ketchup or chili sauce
- a handful of minced fresh parsley
- Juice of 1/2 lemon
- 2 large eggs beaten
- 1/2 tsp each salt and fresh ground black pepper
- 32 Ritz crackers finely crushed (use a small food processor or a rolling pin)
- several Tbsp vegetable oil for frying
garnish
- sliced green onion
- chopped parsley
tartar sauce
- 1 pasteurized egg at room temperature
- 1 cup vegetable oil at room temperature
- 1 tsp grainy dijon mustard
- Juice of 1/2 lemon
- 2 Tsp capers
- 1/2 cup dill pickles chopped
- 1/4 tsp salt
- Fresh cracked pepper to taste
Instructions
to make the fish cakes
- Peel and chop the potatoes into large chunks. Put them in a saucepan, cover with cold water, add 2 teaspoons of salt, and bring to a boil. Cook until the potatoes are very soft.
- Put the cod in a shallow saute pan and cover with cold water. Bring to a boil, and then cover, turn off the heat, and let the fish poach for about 10-15 minutes. Drain.
- Drain the potatoes and put them into a large mixing bowl. Use the back of a fork to mash them, leaving a little bit of texture.
- Add the ketchup, parsley, lemon juice, beaten eggs, and salt and pepper. Stir briefly to combine, and then add the fish, breaking it apart with your fingers as you add it. (Check for tiny bones as you do this.) Fold the fish into the mixture until everything is evenly incorporated. It will be fairly wet.
- I use a 1/3 cup measure to scoop out the mixture and form into patties. Flour your hands if necessary.
- Roll each patty in the Ritz cracker crumbs, to coat all surfaces and set on a platter. You can cover and refrigerate the cakes at this point for later cooking if you like.
- Coat the bottom of a skillet (I like cast iron) with vegetable oil and heat on medium heat until hot. Fry the cakes for about 5 minutes on each side until golden, crispy, and hot throughout. Note: the cakes will be very delicate, move and flip them with extra care.
- Serve immediately on top of a bed of greens. I like to mix the greens with a few chopped ripe tomatoes and some thinly sliced red onion. You can add a little oil and vinegar to the salad if you like before adding the cakes.
- Serve lots of fresh tartar sauce and lemon wedges on the side.
to make the tartar sauce
- Put all the ingredients into a jar that fits the head of your immersion blender. I find that a 16 oz wide mouth mason jar is the perfect size.
- Set the head of the blender down at the bottom of the jar, and turn it on. Blend for a few seconds and as the sauce starts to thicken, gently raise the blender up to blend all of the contents. This will only take a few seconds. you can pulse the blender a few times to continue to thicken the tartar sauce.
- Remove the blender, give the sauce a stir, and taste to adjust the seasoning. Screw the cap on the jar and keep refrigerated until needed. Use within a week to 10 days.
Notes
- More amazing 30-second sauces:
- *the fish cakes recipe from the beautiful book The Country Cooking of Ireland.
- 30-SECOND MAYONNAISE
- 30-SECOND GRAPEFRUIT MAYONNAISE
- 30-SECOND AUTHENTIC CAESAR SALAD DRESSING
- 30-SECOND DILLED MAYO
Nutrition Information
Show Details
Calories
619kcal
(31%)
Carbohydrates
25g
(8%)
Protein
19g
(38%)
Fat
50g
(77%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
27g
Monounsaturated Fat
12g
Trans Fat
0.5g
Cholesterol
114mg
(38%)
Sodium
558mg
(23%)
Potassium
696mg
(20%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
165IU
(3%)
Vitamin C
9mg
(10%)
Calcium
61mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 619 kcal
% Daily Value*
| Calories | 619kcal | 31% |
| Carbohydrates | 25g | 8% |
| Protein | 19g | 38% |
| Fat | 50g | 77% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 27g | 159% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 114mg | 38% |
| Sodium | 558mg | 23% |
| Potassium | 696mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 165IU | 3% |
| Vitamin C | 9mg | 10% |
| Calcium | 61mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.2
60 reviews
Good
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