Pollock Fish Cakes
Pollock Fish Cakes are a delicious and easy-to-make seafood dish that can be served as an appetizer or main course. This recipe combines pollock fillets with a flavorful mix of mayonnaise, Dijon mustard, Worcestershire sauce, and lemon juice and is finished off with a crunchy coating of bread crumbs. The result is a delicious, savoury dish that is sure to please a crowd. Plus, it’s quick and easy to prepare, so you can have it on the table in no time.
Ease of Preparation
Pollock Fish Cakes are a breeze to make. Simply combine all the ingredients in a bowl, shape into patties, and pan-fry in butter until golden brown. The entire process takes less than 30 minutes, making it an ideal meal for busy weeknights. Plus, the fish cakes freeze well, so you can make a batch ahead of time and enjoy them whenever you need a quick and delicious meal.
Pollock Fish Cakes are a nutritious and healthy choice. Each serving contains approximately 300 calories, 19 grams of protein, and 8 grams of fat. They are also a good source of vitamins and minerals, including vitamin A, vitamin D, and iron.
-2 pounds boneless pollock fillets
-1/4 cup finely chopped onion
-1/4 cup finely chopped celery
-1/4 cup mayonnaise
-1 tablespoon Dijon mustard
-1 tablespoon fresh lemon juice
-1 teaspoon Worcestershire sauce
-1/2 teaspoon salt
-1/4 teaspoon freshly ground black pepper
-1/2 cup dry bread crumbs
-2 tablespoons butter, melted
-1 egg, lightly beaten
-Lemon wedges, for garnish (optional)
To make Pollock Fish Cakes, begin by combining the pollock fillets, onion, celery, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, salt, and pepper in a large bowl. Use a fork or a potato masher to mash the ingredients together until well combined.
Next, add the bread crumbs and mix until evenly distributed. Shape the mixture into patties about 1/2 inch thick.
Heat the butter in a large skillet over medium heat. Dip each patty into the beaten egg, then place it in the skillet. Cook for 3-4 minutes per side or until golden brown and cooked through. Serve with lemon wedges, if desired.
For best results, use light-textured fish like pollock for the fish cakes. This type of fish will hold together better than a flaky fish, such as cod or haddock.
If you find the mixture is too wet, add a bit more bread crumbs to help bind the ingredients together.
Pollock Fish Cakes have a savoury, slightly tangy flavour. The combination of mayonnaise, Dijon mustard, Worcestershire sauce, and lemon juice adds a delicious complexity to the fish cakes, while the crunchy coating of bread crumbs gives them a delightful texture.
Best Dishes Paired With
Pollock Fish Cakes can be served as an appetizer or main course. They are delicious, served with a side salad and a dollop of tartar sauce or served as a main course with mashed potatoes and a vegetable of your choice.
Origin of Dish and History
Pollock Fish Cakes have been a popular dish in the United Kingdom for centuries. The earliest known recipe dates back to the 18th century, when it was served as an appetizer or side dish. The dish has since become a staple in British cuisine and is now enjoyed around the world.