Pollock Fish Cakes Recipe
This pollock fish cakes recipe is closer to a crab cake variation than what you would expect a fish cake to be. Â Pollock is a dense fish which is almost more similar to white meat than fish. Â Pollock fish cakes are a hearty main dish, side dish, or sandwich filling.
Ingredients (makes about 8 cakes):
1lb pollock fish cooked (or other dense fish)
3/4cup onion diced
3/4cup red pepper diced
1/2cup mayonnaise (use 1/3cup for a drier cake)
1 large egg
1tsp dry mustard
1tsp worcestershire
1/2tsp salt
1 1/2 cups crushed butter crackers (about 4oz)
1/4tsp cayenne pepper
flour for frying
vegetable oil for frying
Recipe cards in US and Metric Measurements are at the bottom of this post.
Pre-cook your fish according to the directions on the package. My package directed to cook the fish at 350˚ for 30 mins.
In a large bowl, beat the egg. Add dry ingredients (mustard, salt, cayenne), and worcestershire sauce.
Add the onion and red pepper to the seasoned egg mixture. Mix well so all vegetables are coated in the egg mixture.
Add the mayonnaise and mix well.
Cut the cooked pollock into small pieces. Add the fish to the egg/mayo mixture.
Add the cracker crumbs.
Mix the fish and cracker crumbs into the egg/mayo mixture.
Heat some oil in a frying pan over medium heat. Â Collect a spoonful of the fish mixture.
Lightly dust with flour.
Place the fish mixture in the frying pan with the floured side down. The flour will make a crispy coating on the fish cake.
Flatten the cake a little with the back of the spoon or a spatula.
Let the cake cook in the oil and slowly brown on the bottom. Don’t rush it – it may take several minutes to heat and brown.
Before flipping the cake, lightly flour the other side of the cake.
Flip the cake and let it brown on the other side.
These are delicious on their own with a bit of dipping sauce (tartar, mayo, and I’m sure plenty of other sauces) and are fantastic as a sandwich. These unassuming pollock cakes are surprisingly filling. Leftover fried pollock cakes re-heat well in a moderate oven (350F/180C) in 15 mins.
Ingredients
- 1lb pollock fish cooked (or other dense fish)
- 3/4cup onion diced
- 3/4cup red pepper diced
- 1/2cup mayonnaise (use 1/3cup for a drier cake)
- 1 large egg
- 1tsp dry mustard
- 1tsp worcestershire
- 1/2tsp salt
- 1 1/2 cups crushed butter crackers (about 4oz)
- 1/4tsp cayenne pepper
- flour for frying
- vegetable oil for frying
Instructions
- Pre-cook your fish according to the directions on the package. My package directed to cook the fish at 350 degrees for 30 mins.
- In a large bowl, beat the egg. Add dry ingredients (mustard, salt, cayenne), and worcestershire sauce.
- Add the onion and red pepper to the seasoned egg mixture. Mix well so all vegetables are coated in the egg mixture.
- Add the mayonnaise and mix well.
- Cut the cooked pollock into small pieces. Add the fish to the egg/mayo mixture.
- Add the cracker crumbs.
- Mix the fish and cracker crumbs into the egg/mayo mixture.
- Heat some oil in a frying pan over medium heat. Collect a spoonful of the fish mixture.
- Lightly dust with flour.
- Place the fish mixture in the frying pan with the floured side down. The flour will make a crispy coating on the fish cake. Flatten the cake a little with the back of the spoon or a spatula.
- Let the cake cook in the oil and slowly brown on the bottom. Don't rush it - it may take several minutes to heat and brown.
- Before flipping the cake, lightly flour the other side of the cake.
- Flip the cake and let it brown on the other side.
- These are delicious on their own with a bit of dipping sauce (tartar, mayo, and I'm sure plenty of other sauces) and are fantastic as a sandwich. These unassuming pollock cakes are surprisingly filling. Leftover fried pollock cakes re-heat well in a moderate oven (350F/180C) in 15 mins.
Ingredients
- 1/2 kg pollock fish cooked (or other dense fish)
- 175mL onion diced
- 175mL red pepper diced
- 125mL mayonnaise (use 75mL for a drier cake)
- 1 large egg
- 5mL dry mustard
- 5mL worcestershire
- 2mL salt
- 375mL crushed butter crackers (about 120g)
- 1mL cayenne pepper
- flour for frying
- vegetable oil for frying
Instructions
- Pre-cook your fish according to the directions on the package. My package directed to cook the fish at 180C/350F for 30 mins.
- In a large bowl, beat the egg. Add dry ingredients (mustard, salt, cayenne), and worcestershire sauce.
- Add the onion and red pepper to the seasoned egg mixture. Mix well so all vegetables are coated in the egg mixture.
- Add the mayonnaise and mix well.
- Cut the cooked pollock into small pieces. Add the fish to the egg/mayo mixture.
- Add the cracker crumbs.
- Mix the fish and cracker crumbs into the egg/mayo mixture.
- Heat some oil in a frying pan over medium heat. Collect a spoonful of the fish mixture.
- Lightly dust with flour.
- Place the fish mixture in the frying pan with the floured side down. The flour will make a crispy coating on the fish cake. Flatten the cake a little with the back of the spoon or a spatula.
- Let the cake cook in the oil and slowly brown on the bottom. Don't rush it - it may take several minutes to heat and brown.
- Before flipping the cake, lightly flour the other side of the cake.
- Flip the cake and let it brown on the other side.
- These are delicious on their own with a bit of dipping sauce (tartar, mayo, and I'm sure plenty of other sauces) and are fantastic as a sandwich. These unassuming pollock cakes are surprisingly filling. Leftover fried pollock cakes re-heat well in a moderate oven (350F/180C) in 15 mins.
