Crispy Potato Fish Cakes

March 17, 2016




5 Tbsps. Lucero Picual Extra Virgin Olive Oil

1 lb. boneless freshwater cod fillet  

salt and pepper to taste

2 C mashed potato  leftover or made new.

1 large egg

1 green onion, minced

1C fresh bread crumbs

¼ cup all-purpose flour





1-  Heat 2 Tbsp. Lucero Picual EVOO in a large skillet over medium

heat. Add cod, season with salt and pepper; cook until barely opaque

and flakey. It's  better to slightly undercook the fish than overcook it

at  this stage, as you'll be cooking it again in the cakes.


2-  Transfer to a bowl and break into large flakes with your



3-  Add mashed potato, egg, green onion and enough bread

crumbs so that mixture holds a patty shape (if using leftover

mash with milk or other liquid added, you'll definitely need

the whole cup of crumbs). Use your hands or a big spoon to

work together until well-combined.


4Place flour on a shallow plate. Form potato mixture into

16 equal patties between the palms of your hands, dredging

both sides in flour and transferring to a baking sheet as you



5-  Refrigerate fish cakes 20 minutes to firm up.

Wipe fish skillet-return to medium heat; add remaining oil.


6-  When shimmering hot, add several fish cakes - you'll need to

cook them in a few batches to avoid over-crowding the pan.

Serve with tartar sauce.


For tartar sauce:


1/2 cup mayonnaise

2 Tbsp. fresh lemon juice

1 1/2 Tbsp. brined capers

2 Tbsp. minced fresh parsley

1 green onion, white and green parts, minced

salt, to taste


Combine all ingredients in a medium bowl, whisking with a

fork. Season with salt to taste.


Taste notes:  Lucero Picual is  Green Label-Robust/Bold



Original Recipe from Jennifer Pallian at




Print Article

Leave a Comment