Best 5 Halibut Cakes Patties Recipes
Indulge in a culinary adventure with our tantalizing halibut cakes and patties recipes, a delightful fusion of flavors and textures that will tantalize your taste buds. Discover the art of crafting these delectable treats, from classic halibut cakes with their crispy golden crust and tender, flaky interior to innovative halibut patties bursting with herbs, spices, and vegetables. Whether you prefer pan-frying, baking, or air-frying, our diverse selection of recipes caters to your cooking preferences and dietary needs. Embark on a journey of culinary exploration with our comprehensive guide to halibut cakes and patties, promising an unforgettable dining experience.
Check out the recipes below so you can choose the best recipe for yourself!
CLASSIC FISH CAKES
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
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
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
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
This recipe comes from the Halibut Barn in Ketchican, Alaska. The halibut in Alaska is wonderful and always fresh!
Provided by quotFoodThe Way To
Categories Halibut
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix together breadcrumbs, egg, mayonnaise and seasonings.
- Add Halibut and mix gently; If mixture is dry, add more maynnaise.
- Shape into 6 cakes and cook in hot oil until browned on each side (about 5 minutes).
- These Halibut Cakes may also be deep fried.
Nutrition Facts : Calories 213.7, Fat 7.1, SaturatedFat 1.3, Cholesterol 62.2, Sodium 677.1, Carbohydrate 16.5, Fiber 1.1, Sugar 2, Protein 19.9
HALIBUT CAKES / PATTIES
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
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.
SEAFOOD CAKES WITH HERB SAUCE
Living near the ocean, I have a wide variety of seafood available to experiment with in recipes. This one uses salmon and scallops, but shrimp, crab, lobster, or any firm white fish, such as halibut or even cod, would work equally as well. - Elizabeth Truesdell, Petaluma, California
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 40 appetizers (1/2 cup sauce).
Number Of Ingredients 20
Steps:
- In a small bowl, combine the first eight ingredients; set aside 1/4 cup. Chill remaining sauce until serving., In a large bowl, combine the bread crumbs, peppers, onion, egg, parsley, chives and reserved sauce. Gently fold in scallops and salmon., With floured hands, shape mixture by 2 tablespoonfuls into 1/2-in.-thick patties. In a large skillet over medium heat, cook seafood cakes in butter in batches for 2-3 minutes on each side or until golden brown. Transfer to ungreased baking sheets., Bake at 400° for 5-6 minutes or until golden brown. Serve with sauce. Garnish with additional peppers and chives.
Nutrition Facts : Calories 88 calories, Fat 7g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 86mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
Tips:
- Choose the Right Halibut: Select firm and fresh halibut fillets for the best results.
- Properly Flake the Halibut: Use a fork to gently flake the halibut into small pieces to ensure a delicate texture in the cakes.
- Seasoning is Key: Don't be afraid to season the halibut cakes generously with salt, pepper, and other herbs or spices to enhance their flavor.
- Use Quality Panko Breadcrumbs: Panko breadcrumbs provide a crispy texture to the cakes. Ensure they are fresh and not too fine.
- Forming the Cakes: Gently press the halibut mixture together when forming the cakes to prevent them from falling apart during cooking.
- Pan-Frying Technique: Heat the oil or butter in a non-stick skillet over medium heat. Cook the cakes until golden brown on both sides, ensuring they are cooked thoroughly.
- Serve with Accompaniments: Halibut cakes pair well with tartar sauce, lemon wedges, and a side salad for a complete meal.
Conclusion:
Halibut cakes are a versatile and flavorful dish that can be enjoyed as an appetizer, main course, or even as part of a fish taco. With the right ingredients and cooking techniques, you can create delicious and satisfying halibut cakes that will impress your family and friends. Experiment with different seasonings and accompaniments to find your perfect combination. Whether you prefer pan-frying, baking, or air-frying, these halibut cakes are sure to be a hit. So, gather your ingredients, prepare your kitchen, and embark on a culinary journey to savor the delectable taste of halibut cakes.
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