Deliciously crisp fishcakes with a tangy sauce. Try these Hake Fish Cakes with Alioli the next time you have a seafood craving. Absolutely worth making!
Who loves fish cakes? Well, we grew up eating them and if I’m completely honest, I wasn’t a huge fan. But over the years, I have found a HUGE love for these delicious little bites. And these Hake Fish Cakes with Alioli Sauce are fantastic. And if you do love hake, you should check out my Pan Fried Hake recipe!
A few weeks back I made a post for My Alioli Sauce. If you haven’t ever tired it, you are missing out. What a delicious garlicky lemon flavour that goes so well with fish of and kind. When I made it a while back, I used it for a potato salad, as a dipping sauce and for these fish cakes. My favourite was with the fish cakes. Crisp exterior of the fish cake with the creamy lemony sauce, yum!
Notes About The Fish Cakes
- When you are making fish cakes make sure you check several times for bones. Just when you think you have gotten them all out, chances are you haven’t. I know this from lots of experience and near choking incidents! So, triple check.
- The amount of fish cakes you will get, depends on how big or small you make this. I got 8 for this recipe and they were almost 2 inches in height and about 3 in diameter. We always had them quite flat growing up. So, make them however you like them the best.
Hake Fish Cakes with Alioli
Ingredients
- 1 lb Hake fillets
- 3 medium potatoes peeled and cut into small pieces
- 4 tablespoons milk
- 1 small onion very finely chopped
- small handful of fresh parsley finely chopped
- Salt and pepper to taste
- 1/4 Cup flour for coating
- 1/4 Cup olive oil for frying (more if needed)
- Alioli Sauce to serve
Instructions
- In a medium saucepan of boiling water, add the potatoes and cook until soft. This will take about 15 to 20 minutes. When cooked, remove from heat, drain and set aside
- Meanwhile, in another medium saucepan of boiling water, add the hake and boil for about 10 minutes. Remove from heat and drain the water. Leave to cool so you can handle it.
- Once the fish is cool enough to handle, remove the skin and you will notice that the fish will just flake apart. Remove any bones that you find in the fish and discard them.
- In a large mixing bowl, add the potatoes and the milk and mash really well. Now add the fish, onion, parsley and salt & pepper. With a wooden spoon, stir to combine. When it is all combined you can start making your fish cakes.
- Spoon out the mixture enough to make fish cakes. Turn it into a rough ball shape and put in on the flat working surface that you are using. Flatten the top slightly and try and keep them in a circular shape. The fish cakes pictured are about 1 1/2 inches in height. Repeat these steps for remaining fish cakes.
- Next, on a clean working surface, spread out the flour. With one fish cake at a time, completely coat it in the flour and put on a clean plate. Repeat for further fish cakes.
- In a large skillet set over moderate heat, add the olive oil and bring to a high heat. When you put the fish cakes in the pan you want them to instantly sizzle. Cook for about 6 minutes or until it is golden brown and flip over. Continue cooking the other side for the same amount of time, or until golden brown. Repeat for whatever fish cakes you have left.
- Serve straight away Alioli Sauce on the top.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
Thanks For Stopping By & Hope To See You Soon!
