Description
These Katsu Cod Fishcakes combine tender cod and creamy mashed potatoes, seasoned with garlic, onion, and fresh parsley, all encased in crispy panko breadcrumbs. Ideal for a snack or main dish, they offer a delicious flavor and satisfying crunch that will impress your guests.
Ingredients
Scale
- 500g cod fillets, skinless and boneless
- 1 medium potato, peeled and diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 egg, beaten
- 100g panko breadcrumbs
- Salt and pepper, to taste
- Vegetable oil, for frying
- Lemon wedges, for serving
Instructions
- In a medium-sized pot, add the diced potato and cover it with cold water. Bring it to a boil over medium heat and cook for about 10-15 minutes, or until the potatoes are tender. Check by poking them with a fork; they should easily break apart.
- While the potatoes are cooking, place the cod fillets in a separate pot and cover them with water. Bring this to a gentle simmer over medium heat. Cook the cod for about 5-7 minutes, or until it flakes easily with a fork. Once cooked, remove the cod from the pot and let it cool slightly before flaking it into small pieces.
- Once the potatoes are cooked, drain them and return them to the pot. Mash the potatoes until smooth, and then let them cool for a few minutes.
- In a large mixing bowl, combine the flaked cod, mashed potatoes, finely chopped onion, minced garlic, chopped parsley, soy sauce, sesame oil, and a pinch of salt and pepper. Mix everything together until well combined. Using your hands is the best way to ensure everything is evenly mixed!
- Taste the mixture and adjust the seasoning if necessary to ensure the flavors are just right.
- Add the beaten egg to the mixture and stir until fully incorporated. The egg will help bind everything together.
- With clean hands, take a handful of the mixture and shape it into a patty, about 1 inch thick. A diameter of about 3 inches works well for even cooking.
- Place the shaped fishcakes on a plate or a baking sheet lined with parchment paper. Repeat until all the mixture is used up, yielding around 8-10 fishcakes, depending on size.
- Coat each fishcake in panko breadcrumbs, pressing gently to ensure both sides are well coated for a crispy texture.
- In a large frying pan, heat about 1/4 inch of vegetable oil over medium heat. The oil should be hot but not smoking. Test readiness by dropping a small piece of bread into the oil; if it sizzles and turns golden brown, its ready.
- Carefully place a few fishcakes in the hot oil, avoiding overcrowding the pan. Cook in batches of 3-4, depending on pan size.
- Fry the fishcakes for about 3-4 minutes on each side, or until golden brown and crispy. Use a spatula to gently flip them over, being careful not to break them apart.
- Once cooked, transfer the fishcakes to a plate lined with paper towels to drain excess oil, helping them stay crispy.
- Repeat the frying process with the remaining fishcakes, adding more oil to the pan if necessary.
Notes
- Serve the fishcakes with lemon wedges for a zesty touch.
- These fishcakes can be made ahead of time and frozen before frying. Just thaw and fry when ready to serve.
- Prep Time: 20 minutes
- Cook Time: 20 minutes