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Perfect Kosher Fish Cakes With Fresh Dill

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Fish cakes with fresh dill turn cooked white fish into crispy, golden patties. The fish is flaked and mixed with egg, panko, onion, garlic, dill and lemon, dusted in flour and pan-fried.

Getting the Texture Right

The balance of moisture and binder matters. Too much egg makes them rubbery; too little and they fall apart. One egg and a third of a cup of panko is right for a pound and a half of fish. If using frozen fish, thaw it completely and drain it well. Chill the formed cakes before frying.

Kosher Notes

These fish cakes are pareve. Cod and halibut are kosher. If you serve fish at a meat meal, many people eat it as a separate course.

Make-Ahead and Freezing

Refrigerate formed cakes for up to 2 days or freeze them for 3 months. Serve with lemon wedges and a green salad.

Perfect Kosher Fish Cakes With Fresh Dill
Tender fish cakes with fresh dill and a perfectly crispy exterior. A simple way to turn leftover fish into something special.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Jewish, Kosher
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1.5 pounds cooked white fish fillets cod, halibut, or similar firm fish
  • 1 large egg beaten
  • 1/3 cup panko breadcrumbs
  • 2 tablespoons fresh dill finely chopped
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 1 tablespoon lemon juice fresh squeezed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper freshly ground
  • 3 tablespoons vegetable oil for frying
  • 1/4 cup all-purpose flour for dusting

What I use for this recipe

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Method
 

  1. Flake the cooked fish into a large bowl, breaking it into chunks of varying sizes. You want some larger pieces for texture.
  2. Add the beaten egg, panko breadcrumbs, chopped dill, diced onion, minced garlic, lemon juice, salt, and pepper to the fish.
  3. Mix gently with a fork until just combined. Don't overmix or the fish will become mushy.
  4. Shape the mixture into 8 patties, about 3 inches wide and 3/4 inch thick. Place on a plate and refrigerate for 15 minutes to help them hold together.
  5. Heat the vegetable oil in a large skillet over medium-high heat.
  6. Lightly dust each fish cake with flour on both sides, shaking off excess.
  7. Cook the fish cakes for 3-4 minutes per side until golden brown and crispy. Don't flip them too early or they may break apart.
  8. Transfer to a paper towel-lined plate to drain briefly before serving.

Notes

Fish cakes can be made ahead and refrigerated for up to 2 days before cooking. They also freeze well for up to 3 months. If using frozen fish, make sure it's completely thawed and well-drained before mixing. Serve with lemon wedges and a simple green salad.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 14g 18%
Saturated Fat 2.5g 13%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 420mg 18%
Dietary Fiber 2g 7%
Total Sugars 3g
Protein 22g 44%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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