How to Make Fish Cakes - Homemade Flounder, Hake, or Sea Bass Fish Patty

Ingredients

• 1 whole Green Onion (both white and green parts, minced)
• 1 whole Serrano Chili (seeded, sliced into strips then minced)
• 3 tablespoons Fresh Basil Leaves (roughly chopped; about a dozen leaves)
• 3 tablespoons Parsley or Cilantro (roughly chopped; use whichever you prefer)
• 1 small Lime (zest only, saved for garnish)
• 1 pinch Cayenne Pepper
• 2 large Eggs (cracked)
• 0.33 cup Panko Breadcrumbs (measure and set aside)
• 1 pound Russet Potatoes (peeled and sliced into 2‑cup thin rounds)
• 2 cloves Garlic (smashed, peeled, then minced with the potatoes later)
• 1.5 teaspoons Kosher Salt (1 tsp for fish, 0.5 tsp for potatoes, pinch for mixture)
• 0.25 teaspoon Black Pepper (freshly ground)
• 1 pound Firm White Fish Fillets (flounder, hake, or black sea bass) (skinless, boneless; flounder used in video)
• 4 tablespoons Olive Oil (2 tbsp for sautéing garlic/fish, 2 tbsp for pan‑frying cakes)
• 2 tablespoons Dry Vermouth or White Wine (adds depth to fish poaching liquid)
• 2 tablespoons Water (for fish poaching; additional 2 cups for boiling potatoes)
• 0.5 cup All‑Purpose Flour (for lightly coating each patty before frying)
• 2 tablespoons Mayonnaise (optional serving condiment)
• 2 tablespoons Dijon Mustard (optional serving condiment)

Instructions

1. Prepare Aromatics and Herbs

   Finely mince the white and green parts of 1 green onion, seed and mince 1 Serrano chili, slice 3 tbsp fresh basil leaves into ribbons then chop, roughly chop 3 tbsp parsley or cilantro, zest 1 small lime, and set aside together in a bowl with a pinch of cayenne pepper, 2 cracked eggs, and 1/3 cup panko.

   Time: PT5M

2. Prep Potatoes and Garlic

   Peel 1 lb russet potatoes and slice into thin rounds (about 2 cups). Smash and peel 2 garlic cloves. Set potatoes aside; garlic will be added to the skillet later.

   Time: PT5M

3. Season the Fish

   Pat 1 lb firm white fish fillets dry, then sprinkle with 1 tsp kosher salt and 1/4 tsp freshly ground black pepper, rubbing gently to coat evenly.

   Time: PT2M

4. Sauté Garlic and Begin Poaching Fish

   Heat 2 tbsp olive oil in a large skillet over medium heat. Add the smashed garlic cloves and sauté until edges turn golden, about 2 minutes. Add the seasoned fish fillets, cooking for 1 minute on each side, then pour in 2 tbsp dry vermouth (or white wine) and 2 tbsp water.

   Time: PT5M

   Temperature: Medium

5. Poach the Fish

   Reduce heat to low, cover the skillet, and let the fish finish cooking gently for 8–10 minutes until just opaque and easily flaked.

   Time: PT10M

   Temperature: Low

6. Cook the Potatoes

   In the same skillet (remove fish to a plate), add the sliced potatoes, ½ tsp kosher salt, and enough water to just cover them. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes until tender.

   Time: PT15M

   Temperature: Medium‑High to boil, then Low simmer

7. Mash Potatoes and Combine with Fish

   Drain the potatoes together with the garlic, return to a large bowl, and roughly mash with a fork. Flake the cooked fish into the mash, ensuring there are no large pieces.

   Time: PT5M

8. Incorporate Herb Mixture and Chill

   Add the herb‑egg‑panko mixture from step 1 to the potato‑fish mash, stir until evenly combined, taste and adjust salt if needed. Cover the bowl with plastic wrap and refrigerate for at least 3 hours (or overnight) to allow the mixture to firm up.

   Time: PT5M

9. Form and Flour the Patties

   Using a ¼‑cup scoop, shape the chilled mixture into ½‑inch‑thick patties. Place patties on parchment‑lined trays, dust each side lightly with ½ cup all‑purpose flour, shaking off excess.

   Time: PT5M

10. Pan‑Fry the Fish Cakes

    Heat an 1‑inch layer of olive oil in an 8‑inch nonstick skillet over medium‑high heat until the surface ripples but does not smoke. Working in batches of 3‑4 cakes, gently slide them into the oil using a fish spatula. Fry 5‑8 minutes per side, watching for active bubbling around the cake; when bubbling slows, the side is done. Transfer to a paper‑towel‑lined plate to drain.

    Time: PT12M

    Temperature: Medium‑High

11. Serve

    Serve the hot fish cakes with lime wedges and a side of mayonnaise and/or Dijon mustard. Sprinkle any reserved basil or cilantro for a fresh finish.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

20 g

Fat

12 g

Fiber

2 g