Fish Cakes with Herbs and Chiles Recipe

Name: Fish Cakes with Herbs and Chiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil, more for frying; 2 garlic cloves, smashed and peeled; 1 pound firm white fish fillets, such as hake, black sea bass or flounder; 1 1/2 teaspoons kosher salt, more as needed; 1/4 teaspoon black pepper; 2 tablespoons dry vermouth or white wine; 1 pound Russet or potatoes, peeled and thinly sliced (2 cups); 2 eggs; 3 tablespoons roughly chopped cilantro; 3 tablespoons roughly chopped basil; 1 scallion, white and green parts finely chopped; 1 serrano chile, seeded and minced; Pinch cayenne; Finely grated zest of 1 small lime; ⅓ cup panko bread crumbs; 1/2 cup all-purpose flour; 3 tablespoons chopped lime pickle or preserved lemon (optional); 1/2 cup mayonnaise; Lime wedges, for serving

Servings: persons

2 tablespoons olive oil, more for frying
2 garlic cloves, smashed and peeled
1 pound firm white fish fillets, such as hake, black sea bass or flounder
1 1/2 teaspoons kosher salt, more as needed
1/4 teaspoon black pepper
2 tablespoons dry vermouth or white wine
1 pound Russet or potatoes, peeled and thinly sliced (2 cups)
2 eggs
3 tablespoons roughly chopped cilantro
3 tablespoons roughly chopped basil
1 scallion, white and green parts finely chopped
1 serrano chile, seeded and minced
Pinch cayenne
Finely grated zest of 1 small lime
⅓ cup panko bread crumbs
1/2 cup all-purpose flour
3 tablespoons chopped lime pickle or preserved lemon (optional)
1/2 cup mayonnaise
Lime wedges, for serving

1
In a large skillet over medium heat, heat olive oil.
2
Add garlic and cook until golden brown at the edges, about 2 minutes.
3
Season fish with 1 teaspoon salt and the pepper, add to pan and let cook for 1 minute.
4
Add vermouth and 2 tablespoons water.
5
Turn heat to low, cover and cook until fish is just barely cooked through, 8 to 10 minutes.
6
Move fish to a plate, keeping any liquid and garlic in skillet.
7
In the same skillet over high heat, add potatoes, remaining 1/2 teaspoon salt and water to just cover.
8
Bring to a boil, reduce to simmer, cover and cook until tender, about 15 minutes.
9
Flake fish.
10
Drain potatoes and garlic and place in a large bowl.
11
Roughly mash potatoes and garlic, then add flaked fish, eggs, cilantro, basil, scallion, chile, cayenne, lime zest and panko and combine.
12
Season with salt if needed.
13
Cover and chill for at least 3 hours.
14
Place flour on a plate.
15
Form generous 1/4 cup fish patties about 1/2 inch thick.
16
Dip patties into flour to lightly coat each side.
17
In a large, preferably nonstick skillet, heat an 1/8 inch of olive oil over medium heat.
18
Cook fish cakes until golden brown, about 5 to 8 minutes each side, adding more oil as needed.
19
Move to a paper towel-lined plate.
20
If using lime pickle or preserved lemon, stir into mayonnaise.
21
Serve fish cakes with the mayonnaise (with or without pickles) and lime wedges.

596

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tablespoons olive oil, more for frying, 2 garlic cloves, smashed and peeled, 1 pound firm white fish fillets, such as hake, black sea bass or flounder, 1 1/2 teaspoons kosher salt, more as needed, and more.

Yes, Fish Cakes with Herbs and Chiles falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fish Cakes with Herbs and Chiles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions