Best 4 Halibut Cakes Croquettes Recipes

Indulge in the delectable flavors of halibut cakes or croquettes, culinary delights that tantalize taste buds with their crispy exteriors and tender, flaky interiors. These golden-brown patties, crafted from succulent halibut fillets, are a symphony of textures and flavors, enhanced by aromatic herbs and zesty spices. Served with a variety of delectable dipping sauces, such as tangy tartar sauce, creamy remoulade, or spicy aioli, these halibut cakes offer a versatile and satisfying meal option. Whether you're hosting a casual gathering or seeking a quick and easy weeknight dinner, these recipes provide step-by-step instructions to create mouthwatering halibut cakes that will leave you craving for more.

Here are our top 4 tried and tested recipes!

CLASSIC FISH CAKES

Classic Fish Cakes image

Pull up a chair and enjoy a serving of these wonderfully flavorful fish cakes with homemade tartar sauce!

Provided by Kimberly Killebrew

Categories Appetizer Main Course

Time 30m

Number Of Ingredients 14

Ingredients

2 large potatoes (about 2 cups mashed), diced, boiled and drained
1 pound white-fleshed fish, COOKED (cod, haddock, pollock, halibut, flounder)
1 large egg
3 tablespoons sour cream
2 tablespoons butter, softened
2 green onions, sliced
3 tablespoons chopped fresh parsley
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dry ground mustard
panko breadcrumbs (, for coating)
(Gluten-free use GF panko breadcrumbs)
oil for frying
Homemade Tartar Sauce

Steps:

Place all ingredients, except for the breadcrumbs, in a large bowl and mash until thoroughly combined.Form the mixture into 8 equal patties and roll them in the panko breadcrumbs. (You can make smaller patties if you prefer.) Refrigerate the patties for at least 30 minutes or until they've firmed up.
Heat some oil in a non-stick pan and fry the patties on each side for 3-4 minutes until lightly browned, being careful not to overcrowd the pan.
Serve immediately with our BEST homemade tartar sauce!

Nutrition Facts : ServingSize 2 fish cakes, Calories 283 kcal, Carbohydrate 17 g, Protein 27 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 121 mg, Sodium 741 mg, Fiber 5 g, Sugar 1 g

NOVA SCOTIA FISH CAKES

Nova Scotia Fish Cakes image

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.

Provided by Joan Nathan

Categories dinner, main course

Time 1h

Yield 6 to 8 main-course servings (about 30 patties)

Number Of Ingredients 13

Ingredients

1 pound haddock, cod, halibut or any other flaky white fish
1 cup milk
1 pound (about 2 medium) russet potatoes, peeled
Salt and pepper to taste
2 tablespoons butter
4 scallions, thinly sliced
3 large eggs
1 teaspoon Worcestershire sauce
2 tablespoons chopped parsley
2 cups bread crumbs for dredging
Corn oil, for frying
Tartar sauce, chutney or chowchow, for serving
Juice of 1 lemon, as needed, optional

Steps:

Put the fish and milk in a medium saucepan. Refrigerate at least an hour.
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.
In a small skillet, melt butter, add scallions and cook until soft, 1 to 2 minutes.
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.
Lightly beat one of the eggs 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.
Taste for seasoning and adjust if needed. Form patties about 3 1/2 inches in diameter and 1 inch thick for entree portions, or 2 inches in diameter for appetizer portions.
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 1/8 of an inch of oil in a frying pan, adding more as needed. 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.

Nutrition Facts : @context http, Calories 316, UnsaturatedFat 16 grams, Carbohydrate 19 grams, Fat 22 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 4 grams, Sodium 310 milligrams, Sugar 2 grams, TransFat 0 grams

HALIBUT CAKES / PATTIES

Halibut Cakes / Patties image

Halibut is so darned expensive! We had some left over Halibut and I was looking for a way to use it up. This is an adaption of the Halibut cake recipe I found on the Halibut Barn web site.

Provided by Chris L.

Categories Seafood Appetizers

Time 20m

Number Of Ingredients 10

Ingredients

1 lb cooked halibut pieces, flaked
1 c italian bread crumbs (or panko)
1 large egg
1/4 c mayo
1/2 tsp salt
1/4 tsp pepper
1/2 tsp old bay seasoning
1 tsp dry mustard
half oil and butter for frying
lemon wedges

Steps:

1. Mix bread crumbs (or Panko flakes) with egg, mayo, and seasonings (salt through dry mustard).
2. Gently mix in cooked halibut flakes.
3. Shape into small patties (3 inches in diameter and 1/2 inches thick) and fry in hot oil and butter, about 5 min. per side.
4. Drain on paper towels to absorb oil / butter; serve with tartar sauce or cocktail sauce and a wedge of lemon.

SIMPLE HALIBUT CROQUETTES

Simple Halibut Croquettes image

Make and share this Simple Halibut Croquettes recipe from Food.com.

Provided by Mark T.

Categories Halibut

Time 50m

Yield 6 patties, 6 serving(s)

Number Of Ingredients 7

Ingredients

2 cups cooked halibut, flaked
1 cup grated sharp cheddar cheese
2 eggs, well beaten
1 teaspoon salt
1/2 cup dried breadcrumbs
2 tablespoons butter, melted
2 tablespoons lemon juice

Steps:

To cook the halibut I usually cut it up and put it in boiling water. When it rises to the top it is done.
Drain the halibut and flake with a fork.
Combine all ingredients except bread crumbs and lemon juice.
Shape into 6 individual croquettes and roll in bread crumbs.
Bake at 350 for 25 to 30 minutes, or until brown.
Serve plain, with lemon juice or with a sauce.

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Tips for Making Perfect Halibut Cakes / Croquettes:

- **Use fresh, high-quality halibut:** The fresher the halibut, the better the cakes will taste. Look for halibut that is firm and has a mild, briny smell. - **Don't overcook the halibut:** Overcooked halibut will be dry and tough. Cook the halibut just until it is opaque and flaky. - **Use a combination of bread crumbs and panko:** This will give the cakes a crispy exterior and a tender interior. - **Season the cakes well:** Use a variety of seasonings to flavor the cakes, such as salt, pepper, garlic powder, onion powder, and paprika. - **Don't overcrowd the pan:** When cooking the cakes, don't overcrowd the pan. This will prevent them from cooking evenly. - **Serve the cakes with a dipping sauce:** Serve the cakes with a dipping sauce, such as tartar sauce, remoulade sauce, or aioli. ###

Conclusion:

Halibut cakes / croquettes are a delicious and versatile dish that can be served as an appetizer, main course, or snack. They are easy to make and can be tailored to your own taste preferences. Whether you are a seasoned chef or a beginner, you are sure to enjoy this classic seafood dish.