Crispy Fish Cakes with Lemon Caper Sauce

• 1 lb cod fillets, skinless and boneless
• 1/2 cup breadcrumbs, gluten-free if necessary
• 1/4 cup finely chopped red onion
• 1 clove garlic, minced
• 1 large egg
• 1 tbsp fresh dill, chopped
• 1 tsp paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• 1/4 cup mayonnaise
• 2 tbsp drained capers
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard

Steps

1. 1 Flake the cod into small pieces and place in a bowl with breadcrumbs, red onion, garlic, egg, dill, paprika, salt, and pepper. Mix gently.
2. 2 Form mixture into 8 patties, about 1/2 cup each. Refrigerate for 10 minutes.
3. 3 Heat olive oil in a skillet over medium heat. Cook patties until golden brown on both sides, about 3 minutes per side.
4. 4 For the sauce, whisk together mayonnaise, capers, lemon juice, and Dijon mustard in a small bowl.
5. 5 Serve fish cakes warm with a generous drizzle of lemon caper sauce.

Equipment

• Skillet
• Mixing bowl
• Whisk
• Spatula

Variations

• Add a pinch of cayenne pepper to the fish cake mix for a spicy kick.
• Use panko breadcrumbs for a lighter crunch.

Substitutions

• Substitute cod with tilapia or flounder.
• Replace mayonnaise with Greek yogurt for a lighter option.

Pairings

• Perfect with a chilled Sauvignon Blanc.
• A side of roasted asparagus complements the dish beautifully.

Nutrition

Tips

• For extra crispiness, coat patties in additional breadcrumbs before frying.
• Serve immediately for best texture, but leftovers reheat well in a toaster oven.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven for best results.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Pair with a fresh green salad and lemon wedges.
• Serve with a side of tartar sauce or a squeeze of fresh lemon.

FAQ