a delicious green chile stew with Mexican characteristics. This is a hit with everyone, including my kids!
| Prep Time: | 25 mins |
| Cook Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound small potatoes, scrubbed
- ½ (3 ounce) fillet skinless, boneless halibut fillets
- ½ pound skinless, boneless salmon fillets
- 2 cups milk
- 2 eggs, divided
- 2 tablespoons butter
- 1 pinch ground nutmeg
- 1 dash Worcestershire sauce
- salt and pepper to taste
- 1 cup dried bread crumbs, seasoned
- 1 cup oil for frying
Instructions
- Place the potatoes into a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes.
- Meanwhile, place the halibut and salmon into a skillet or large saucepan, and pour in the milk. Bring to a simmer, cover, and cook until fish flakes easily with a fork, about 5 minutes depending on the thickness of your fillets. Drain off milk, and set fish aside.
- When potatoes are done, drain, and place in a large bowl. Mash potatoes with one of the eggs and the butter until fairly smooth. Season with nutmeg, Worcestershire sauce, salt and pepper. Mix in the fish, taking care not to break into too small of pieces.
- Beat the remaining egg, and place on a plate. Place bread crumbs on a separate plate. Lightly flour your hands, and form the fish mixture into patties. Dip each patty into the egg, then coat with breadcrumbs. Place the fish cakes on a plate, and refrigerate for 30 minutes.
- Heat 1/4 inch of oil in a large heavy skillet over medium to medium-high heat. Fry the fish cakes for about 3 minutes per side, or until golden brown. Drain on paper towels, and serve fresh and hot.
Nutrition Facts
| Calories | 516 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 155 mg |
| Dietary Fiber | 4 g |
| Protein | 27 g |
| Saturated Fat | 8 g |
| Sodium | 701 mg |
| Sugars | 9 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Yes I made this recipe it was excellent as another reviewer said it was a little messy but well worth the extra few minutes I’m doing it again and again and again.
This Recipe is tasty, but it was a bit messy to make the Fish Cakes. I used Fresh Atlantic Pollock, from my NH Community Seafood Weekly Share. I also used Peeled, Little, Red Potatoes. I recommend that you also include a 1/2 of the Bread Crumbs into the Fish and Potatoe Mixture (before you make the Fish Cakes, so they will hold together better). I stuck to the Recipe, but you could add a few more Spices (i.e.: Hot Pepper, Parsley, Oregano) so it isn’t so bland.
I think you could very easily spice up the flavor with a few extra ingredients but you can’t do much about the texture without a major recipe overhaul. For those of you who do like these, try making the patties then refrigerating before dipping in egg and breadcrumbs to cut down on the mess.
LOVED this..i used Cod..had to use butter on my hands not flour…but they were a hit for my picky boyfriend! Thanks!!
I made these because so many people said they were outstanding. Not only did my kids not eat them, I almost didn’t either because the consistency was off-putting and mushy. They weren’t awful but certainly not worth making again. The effort of boiling the potatoes, cooking the fish and making the whole thing into a cake, dipping in egg and bread crumbs to fry was a whole lot of effort for something with so little flavor. They definitely need something more than nutmeg and Worcestershire.
I thought this was OK but not 5 star. Had trouble keeping these together when cooking. Flavors were good.
The cook times took a little longer for me, maybe due to the type of potato or thickness of fish. To help the messiness, after forming the patty, I used a spatula to carry & flip the patties in the egg & bread crumbs. I added a few crumbs to the mix, but the patties were still messy, though I didn’t mind. All in all, the patties came out great tasting! I’ll try different potatoes & different seasoned crumbs next time for a different flavor. Maybe I’ll try a different fish too. I used Italian crumbs & red potatoes this time around. I didn’t have any halibut, so I used extra salmon.
Big hit with my whole family. Very yummy. I added some bread crumbs to the fish mixture before making patties. This helped firm up the mix and made it less messy. Also increased the nutmeg and Worcestershire to a teaspoon and added some Old Bay seasoning.
This is so so good. Even my picky 2-year old ate it. We made our own seasoned bread crumbs and used our left over salmon. It’s messy, but thanks to the previous reviews, I was prepared.
My family absolutely loved this! Even my little one who swears she hates halibut. I used halibut that I had cooked in the crock pot with mango salsa the night before and this added a wonderful extra flavor to it. I found that I was out of Worcestershire sauce so I was a little concerned that it wouldn’t have alot of flavor so I did add extra pepper and sea salt with a tough of extra nutmeg also. Being cooked with the salsa the night before it turned out fabulous! We will definetely be making this again.
Really messy to work with but gets 5 stars cause my sniffling boy ate something with a lot of pleasure. These indeed are delicious if a picky 4 year old loves them and asks for leftovers. We used all salmon and sprinkled some lemon pepper afterwards.
this was great had a nice texture to it, and was fun to make, we had it along side a salad and in between bread with tarter sauce and lettuce for a fancy fish sammy.