Versatile Fish Patties

This recipe is great for many different species of fish, even stronger flavored fish, such as lake trout.  It is especially good if you think you may have missed some bones when filleting the fish because you can remove them during the recipe process. 2 fish patties on a plate with a lemon wedge, snow peas, and a drizzle of aioli sauce

Versatile Fish Patties

Ingredients:

  • 1 pound filleted fish, such as lake trout, salmon, pickerel, perch, etc
  • About ½ cup of milk for poaching fish
  • 1 large potato or 3 small ones (enough to make 1 cup cooked, mashed potatoes)
  • 1 shallot, minced or 1/3 cup minced onion of choice
  • 1 large egg
  • 2 tablespoons flour
  • 1-2 tablespoons chopped fresh parsley or dill
  • salt and pepper to taste or a dash of Old Bay
  • 2-3 tablespoons olive oil or butter or preferred fat for pan frying
  • Lemon wedges

Directions

Poach the fish fillets by placing in a skillet with a lid or braising pan with a lid and adding about ½ cup of milk (enough to almost cover the fish or at least half way).  Turn the heat to medium and bring the milk up to a gentle boil/simmer (not too hot or the milk will burn). Cover the pan and “poach” the fish in the milk for about 5-10 minutes, depending on the thickness of the fish. The fish should be opaque and flake easily with a fork.  Remove from heat to cool slightly.  When it has cooled, drain the milk (this can be saved to make a fish chowder or fed to a favorite cat or dog :-)) and flake the fish with a fork, removing any bones that might have been missed in the filleting process.

Boil the potatoes and mash with a fork, season with salt and pepper.

Mix the fish, mashed potatoes, and remaining ingredients in a bowl.  poached lake trout, mixed with mash potatoes and dill Form into four ½ inch thick patties. Or, you can make smaller patties to serve as an appetizer.

Heat oil in a fry pan and drop patties into hot oil. For a crispier patty, coat the patties lightly in fish fry batter or seasoned panko breadcrumbs or seasoned flour before frying.  Panfry until golden brown on both sides.  Serve with tarter, cocktail sauce, or aioli sauce and/or with lemon wedges.  A squeeze of lemon juice is especially good on some of the stronger flavored fish, such as trout or salmon.  The patties can be served on a bun as a sandwich or just as the patties/cakes.nutrition fact label for fish patties

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