A Splash From The Past


Update: Fish cakes recall quick meals from childhood. Here's a grown-up version.

In The Kitchen

March 17, 2002|By Kristin Eddy | Kristin Eddy,Special to the Sun

Many people fondly remember quick childhood dinners of fish sticks and fried potatoes. With all due respect to the past, here's an adult meal of homemade fish cakes that will surely satisfy (and can be fashioned into fingers if you insist).

Steam the side dishes of potatoes and broccoli to offset the crispy calories of the fish, and finish with a soft molasses cookie for comfort.


Fish Cakes With Chives and tartar sauce

Steamed redskin potatoes

Steamed broccoli

Iced molasses cookies

Lemon iced tea


* Frozen, thawed fish is a fine substitute for fresh in this recipe.

* If fresh chives aren't available, use chopped green onions, dill or any favorite herb.

Kristin Eddy writes for the Chicago Tribune.

Fish Cakes With Chives

Preparation time: 20 minutes

Cooking time: 15 minutes

Makes 4 servings

1 1/2 pounds firm-fleshed white fish, such as haddock, cod or snapper

5 tablespoons vegetable oil

1/2 teaspoon salt

1 / 8 teaspoon freshly ground pepper

2 eggs

1 / 4 cup half-and-half

1 1/2 tablespoons Dijon mustard

1 3 / 4 cups fresh bread crumbs

1 / 4 cup chopped fresh chives

3 / 4 cup prepared tartar sauce

4 lemon wedges

Heat the broiler. Place fish on a foil-lined baking sheet. Brush with 1 tablespoon of the oil; season with salt and pepper. Broil until the fish flakes easily with a fork and is cooked through, about 10 minutes.

Let cool 5 minutes.

Place half the fish in a food processor with 1 of the eggs, half-and-half, mustard and 3 / 4 cup of the bread crumbs. Puree until smooth. Flake remaining fish into a mixing bowl. Stir in pureed fish and 3 tablespoons of the chives.

Beat remaining egg in a wide bowl. Place remaining bread crumbs on a plate. Form fish into 4 large or 8 small cakes. Dip into egg, then coat with crumbs.

Heat remaining 4 tablespoons of the oil in a large nonstick skillet over medium-high heat. Fry fish cakes until golden brown on one side, 2 minutes; turn. Fry until cooked through, 2 minutes. Sprinkle with remaining chives. Serve with tartar sauce and lemon wedges.

Nutritional information per serving (without tartar sauce): 485 calories, 47 percent calories from fat, 25 grams fat, 4.9 grams saturated fat, 155 milligrams cholesterol, 940 milligrams sodium, 36 grams carbohydrate, 28 grams protein, 1.3 gram fiber.

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.