Fish Cakes With Lemon-Dill Dipping Sauce

Fish Cakes With Lemon-Dill Dipping Sauce

You’ll Need

  • 1 lb cod or other mild white fish (halibut, haddock, sole)
  • ½ tsp dried dill weed
  • ½ tsp kosher salt
  • ½ tsp fresh ground pepper
  • 1 large baking potato, peeled and cubed
  • 1 egg, lightly beaten
  • 1 Tbsp chopped fresh parsley
  • 1 Tbsp lemon zest
  • 1 Tbsp mayonnaise
  • 2 cups panko or seasoned breadcrumbs
  • 3–4 Tbsp grapeseed, canola or other vegetable oil
  • ½ cup plain Greek yogurt
  • 2 Tbsp mayonnaise
  • ¼ tsp kosher salt
  • Juice of ½ lemon
  • 2 Tbsp minced dill pickle (about 1 medium)

Prep and Cook

  • 1
    Preheat the oven to 400°F. Place the fish on a foil or parchment-lined baking sheet and season with dill weed, salt and pepper. Bake until cooked through about 6–8 minutes. Let cool and flake into small pieces using a fork.
  • 2
    While the fish is cooking, place the potatoes in a medium saucepan and fill with cold water. Season with salt and bring the water to a boil, cooking the potato until it’s fork tender. Drain the potato and allow to it cool before mashing with a fork.
  • 3
    In a mixing bowl, combine the fish, potato, egg, parsley, lemon zest and mayonnaise. Using damp hands, shape the mixture into 8 patties. Place the patties on a plate or baking sheet and chill for at least 30 minutes. This will help the fish cakes to firm up.
  • 4
    While the fish cakes are chilling make the dipping sauce. Whisk together the yogurt, mayonnaise, salt and lemon juice. Add the minced pickles and stir to combine.
  • 5
    Heat the oil in a skillet set over medium heat. Coat the patties evenly with the breadcrumbs and fry them in batches of 4, cooking until the outsides are golden brown, about 4 minutes per side. Serve with dipping sauce.

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