white fish fillet

Bright, bold and richly flavored, these are not your typical fish cakes. That flavor is layered into every step: the fish is browned with some garlic, and both are mixed with mashed potatoes along with vibrant herbs, green chile and fragrant lime zest. Choose a sustainable fish here, any mild white fillet will work. Consult either your local fishmonger, or the Monterey Bay Aquarium’s <a href="http://www.seafoodwatch.org" target="_blank">seafood watch website</a>, which has current information about supply. Then serve these crisp-edged cakes with a dollop of plain mayonnaise — or mayonnaise spiked with minced Indian pickles or preserved lemons.

Fish Cakes With Herbs and Chiles

olive oil, more for frying

garlic cloves,

white fish fillets,

salt,

black pepper

dry vermouth

russet potatoes, peeled and thinly sliced (2 cups)

eggs

cilantro

basil

scallion,

serrano chile,

cayenne

lime

panko bread crumbs

all-purpose flour

lime pickle

mayonnaise

Lime wedges,

In a large skillet over medium heat, heat olive oil. Add garlic and cook until golden brown at the edges, about 2 minutes.

Season fish with 1 teaspoon salt and the pepper, add to pan and let cook for 1 minute. Add vermouth and 2 tablespoons water. Turn heat to low, cover and cook until fish is just barely cooked through, 8 to 10 minutes. Move fish to a plate, keeping any liquid and garlic in skillet.

In the same skillet over high heat, add potatoes, remaining 1/2 teaspoon salt and water to just cover. Bring to a boil, reduce to simmer, cover and cook until tender, about 15 minutes.

Flake fish. Drain potatoes and garlic, and place in a large bowl. Roughly mash potatoes and garlic, then add flaked fish, eggs, cilantro, basil, scallion, chile, cayenne, lime zest and panko, and combine. Season with salt if needed. Cover and chill for at least 3 hours.

Place flour on a plate. Form generous 1/4 cup fish patties about 1/2 inch thick. Dip patties into flour to lightly coat each side.

In a large, preferably nonstick skillet, heat 1/8 inch of olive oil over medium heat. Cook fish cakes until golden brown, about 5 to 8 minutes each side, adding more oil as needed. Move to a paper-towel-lined plate.

If using lime pickle or preserved lemon, stir into mayonnaise. Serve fish cakes with the mayonnaise (with or without pickles) and lime wedges.

Melissa Clark makes spicy fish and potato cakes with citrus and herbs.

These vegetable and fish cakes are a tasty way to sneak some veggies into your child's dinner. Lightly pan-fried they make for a quick mid-week meal.

Vegetable and fish cakes recipe

potato potato

carrot

leek

baby sweet corn

broccoli or peas

white fish

dill (optional)

breadcrumbs

olive oil

flour

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Fish Cakes With Herbs and Chiles

Vegetable and fish cakes recipe

Top 2 white fish fillet recipes from across the web

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Fish Cakes With Herbs and Chiles

Vegetable and fish cakes recipe

The most viewed white fish fillet recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine