Blue Fish Cakes
Blue fish cakes feature tender, flaky blue fish blended with seasoned potatoes and fresh vegetables, offering a savory, flavorful dish perfect for seafood lovers and casual dinners.
Ingredients
Instructions
- Cook the blue fish fillets in 1 cup vinegar, 6 cups water, and 1/4 cup Old Bay seasoning until done. Drain thoroughly.
- Boil potatoes until tender, then mash them smoothly.
- In a large mixing bowl, combine the cooked, flaked fish, mashed potatoes, chopped onion, chopped green pepper, chopped celery, eggs, prepared mustard, horseradish, Worcestershire sauce, mayonnaise, black pepper, and Old Bay seasoning.
- Mix all ingredients well until thoroughly combined.
- Form the mixture into patties or cakes of desired size.
- Heat oil in a skillet over medium heat. Fry the fish cakes until golden brown on each side, about 4-5 minutes per side.
- Drain on paper towels and serve hot.
Tips & Substitutions
For optimal flavor, consider using fresh herbs like parsley or dill in the mixture. If you don't have blue fish, cod or haddock can be great substitutes. To ensure a crispy exterior, make sure your oil is hot enough before adding the patties. For a twist, try adding a bit of lemon zest for brightness.
Serving Suggestions
These blue fish cakes are delicious served with a dollop of tartar sauce or a squeeze of fresh lemon juice. Pair them with a light salad or roasted vegetables for a complete meal. They also make a great appetizer alongside your favorite dipping sauce, similar to those found in American recipes.
Storage & Reheating
Leftover fish cakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat for about 3-4 minutes per side, or until heated through and crispy. Alternatively, you can bake them in the oven at 350°F for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Blue Fish Cakes contains roughly 1103 calories, with 16g protein, 167g carbohydrates, and 40g fat. It is an excellent source of vitamin C (85% of the Daily Value), potassium (70% of the Daily Value), and dietary fiber (55% of the Daily Value), and a good source of calcium. It also contributes 15g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the fish cakes?
Yes, you can freeze the uncooked fish cakes. Simply form them into patties, place them on a baking sheet, and freeze until solid. Once frozen, transfer them to a freezer bag for up to 3 months. Cook from frozen, adding a few extra minutes to the cooking time.
What can I serve with these fish cakes?
These fish cakes pair wonderfully with a refreshing coleslaw or a zesty cucumber salad. For dipping, a homemade tartar sauce or remoulade enhances the flavors beautifully. Consider serving with a side of baked sweet potato fries for a delicious contrast in textures.
Can I make these fish cakes ahead of time?
Absolutely! You can prepare the mixture a day in advance and store it in the refrigerator. Simply form the patties and cook them just before serving. This makes them perfect for entertaining, letting you enjoy more time with your guests.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).