Name: Pan-Fried Fishcakes
Yield: Makes 12 fishcakes
Ingredients: Cooking oil, olive or vegetable; 1 yellow onion, diced; 1 carrot, finely diced; 1 celery stalk, finely diced; Salt; 1 lime; 1 pound cod fillet, or other mild white fish; Freshly ground black pepper; 1/3 cup heavy cream; 1/4 cup chopped cilantro leaves and stems; 1 jalapeño, seeded and finely diced (or less or more); 3 1/2 cups fresh bread crumbs; 4 eggs; 1 cup all-purpose flour

Panfried fishcakes on a plate with coleslaw and a squeezed lime.

Photo by Ed Anderson

Fishcakes, like cakes of beef, would be nice served with a salad of beets and some horseradish or herb crème fraîche. Or with slaw and a spoonful of aïoli or other mayonnaise. Green beans and tomato vinaigrette?

Recipe notes

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