| Level: | Intermediate |
| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
| Yield: | about 11 fishcakes |
| Level: | Intermediate |
| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
| Yield: | about 11 fishcakes |
Ingredients
- 8 ounces boneless hake fillets, minced
- 1/4 cup bread crumbs, plus 3/4 cup for coating
- 1/4 chopped parsley, plus more for garnish
- 1/4 cup mayonnaise
- 1 teaspoon ground coriander
- 2 shallots, finely chopped
- 2 teaspoons Dijon mustard
- 1 (6-ounce) can water-packed white meat tuna, drained
- 1 egg, lightly beaten
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- Vegetable oil, for frying
- Dijon Caper Mayonnaise, recipe follows
- 1/4 cup mayonnaise
- 1 tablespoon chopped parsley leaves
- 1 tablespoon capers, drained
- 1 shallot, finely chopped
- 1 teaspoon Dijon mustard
- 1 small lemon, juiced
- Freshly ground black pepper
Instructions
- In a large bowl, mix together hake, 1/4 cup bread crumbs, 1/4 cup parsley, mayonnaise, coriander, shallots, mustard, tuna and egg. Season with salt and pepper. Sprinkle remaining bread crumbs on a baking sheet.
- Form mixture into patties roughly 1 1/2 inches thick and 2 inches in diameter, using about 1/4 cup of the mixture per patty. Coat each fishcake with the bread crumbs and set aside.
- Heat a large skillet over medium-high heat with enough vegetable oil to coat the bottom and cook the fishcakes until browned on both sides, about 3 minutes per side, in batches as needed.
- Garnish with Dijon Caper Mayonnaise and chopped parsley.
- In a medium bowl, mix all the ingredients together until smooth. Refrigerate until ready to use.
Nutrition Facts
| Serving Size | 1 of 11 servings |
| Calories | 276 |
| Total Fat | 22 g |
| Saturated Fat | 2 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 9 g |
| Cholesterol | 33 mg |
| Sodium | 224 mg |
| Serving Size | 1 of 11 servings |
| Calories | 276 |
| Total Fat | 22 g |
| Saturated Fat | 2 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 9 g |
| Cholesterol | 33 mg |
| Sodium | 224 mg |
Reviews
This is the FINEST and bestest recipe on food network site. Substitute a can of salmon for the Hake and you have a keeper for the rest of the family to enjoy!! Never heard of Hake but salmon is a perfect substitute. Been making these for years!!!
I’ll take or leave the tuna; nix the coriandor and replace with a tsp of Old Bay or, for a spicy take, Tony Chachere’s. The Dijon Caper Mayo is fine but simple Tarter Sauce pairs well. Honestly, this recipe provides a perfect solution for how to use the ample winter’s store of fresh water fish we procure each Minnesota summer “at the cabin, then.” In short, this is a perfect way to dress up any fish and the recipe now resides at the top of my recipe box. Killer!
Didn’t use Fish, but I used Shrimp and Tuna (Magic Bullet Grind and it was AWESOME!!!!!!
Yummy, yum-o. I didn’t have hake just used tuna and another time canned salmon. Lide I said Yummy!
My family LOVED these! My kids couldn’t get enough. They were crispy and packed full of flavor. The Dijon Caper Mayo was a great pairing. After I made the mayo, i was concerned it would over power the fish cakes, but it was a perfect bright note and complimented the herbs in the cakes. The only thing I changed in the recipe was the bread crumbs. I did half panko crumbs with traditional bread crumbs for extra crunch.
I put on my recipe list, “random white fish” and ended up with rockfish. Probably wouldn’t use again, but it didn’t affect the recipe at all. I would prefer the non-pareil capers over the regular next time. We are trying to use fish in at least one recipe each week and this is definitely a keeper!
I love to cook and was looking for a kosher version of crab cakes and found it! Using Tilapia in the mix, these were such a success my kids (not all like fish) finished it and demanded that I make it more often. Thank you, Dave Liebrman!
I love fishcakes, and these are easy, elegant, and cheap. I always eat too many when I make a batch!