Canadian · Mains
Nova Scotia Fish Cakes
Flaky white fish and potatoes come together with a crisp bread-crumb coating in this recipe, adapted from Judith Sanders and brought to The Times by Joan Nathan after a 2012 trip to Nova Scotia. You'll want to serve these warm, with tartar sauce, chutney, chowchow — or a tart splash of lemon.
Ingredients
Serves 6- 1 lbhaddock, cod, halibut or any other flaky white fish
- 1 cupmilk
- 1 lb(about 2 medium) russet potatoes, peeled
- Salt and pepper to taste
- 2 tbspbutter
- 4scallions, thinly sliced
- 3 largeeggs
- 1 tspWorcestershire sauce
- 2 tbspchopped parsley
- 2 cupsbread crumbs for dredging
- Corn oil, for frying
- Tartar sauce, chutney or chowchow, for serving
- Juice of 1 lemon, as needed, optional
Method
- 01
Put the fish and milk in a medium saucepan. Refrigerate at least an hour.
- 02
Peel the potatoes and put in a saucepan with water to cover. Bring to a boil, then simmer for 20 to 30 minutes, until the potatoes are soft. Drain thoroughly, mash and season well with salt and pepper.
- 03
In a small skillet, melt butter, add scallions and cook until soft, 1 to 2 minutes.
- 04
Remove the fish from the refrigerator and place over medium-low heat. Bring the milk to a simmer and cook the fish until flaky, 5 to 7 minutes; do not overcook. Remove from heat, drain off the milk and allow to cool. Using a fork, break the fish into large flakes.
- 05
Lightly beat one egg and stir into the cooled potato mixture with the scallions and Worcestershire sauce. Add the flaked fish and 1 tablespoon of the parsley and gently fold into the mixture. Refrigerate for about 30 minutes.
- 06
Taste for seasoning. Form patties about 3½ inches in diameter and 1 inch thick for entree portions, or 2 inches for appetizer portions.
- 07
Beat the remaining 2 eggs in a small bowl and put the bread crumbs in another. Dip the patties first in the beaten egg and then the bread crumbs. Heat about ⅛ inch of oil in a frying pan. Fry the patties for just a few minutes on each side until golden. Drain on paper towels and sprinkle with the remaining parsley. Serve warm with lemon, tartar sauce, chutney or chowchow.