Best 2 Nova Scotia Fish Cakes Recipes
Nova Scotia fish cakes are a Canadian dish originating from the province of Nova Scotia, made of cooked fish, potatoes, and onions, sometimes with other ingredients such as eggs, parsley, salt, and pepper. They are typically pan-fried until golden brown and can be served with various sauces, such as tartar sauce or malt vinegar, and are commonly accompanied by coleslaw and potato salad. This article features three variations of the classic Nova Scotia fish cake recipe: a traditional recipe, a baked recipe for a healthier alternative, and a gluten-free recipe using almond flour instead of traditional wheat flour. Additionally, there's a guide on making your fish cakes from scratch, including tips on choosing the right fish, preparing the ingredients, and shaping and cooking the fish cakes to perfection.
Let's cook with our recipes!
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
NOVA SCOTIA FISH CAKES
Make and share this Nova Scotia Fish Cakes recipe from Food.com.
Provided by Queen Dana
Categories Halibut
Time 10m
Yield 12 fish cakes
Number Of Ingredients 8
Steps:
- In a large bowl mix together flaked fish, mashed potatoes, onion, 1/4 cup flour, eggs and parsley. Season to taste with salt and pepper. Form the mixture into 12 small patties.
- Place the remaining 1/2 cup flour in a shallow dish and season with salt and pepper. Stir to mix well.
- Heat about a 1/4-inch of vegetable oil in a heavy-bottomed skillet over moderately high heat. Dredge the fish patties in the seasoned flour, shaking off any excess and add them to the hot oil. Cook untill browned on both sides; about 8 minutes total, turning once. As the patties are cooked, transfer them to paper towels to drain. Serve hot.
Tips:
- Use fresh, flaky fish fillets for the best results.
- Soak the bread in milk or cream before adding it to the fishcakes. This will help to bind the ingredients together and make the cakes more moist.
- Be careful not to overmix the fishcakes, as this can make them tough.
- Form the fishcakes into patties and then chill them for at least 30 minutes before cooking. This will help to keep them from falling apart.
- Cook the fishcakes over medium heat until they are golden brown and cooked through.
- Serve the fishcakes with your favorite dipping sauce, such as tartar sauce, remoulade, or cocktail sauce.
Conclusion:
Nova Scotia fish cakes are a delicious and easy-to-make seafood dish. They are perfect for a quick weeknight meal or a special occasion. With a few simple ingredients and a little bit of time, you can create a dish that your family and friends will love. So next time you're looking for a new seafood recipe to try, be sure to give Nova Scotia fish cakes a try!
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