Maritime Panko Crusted Smoked Fish Cakes

Recipe Type Food
Servings 8
Preparation Time Under 30 min
Total Time Under 1 Hour

Tidal Bay admirably reflects its Nova Scotia terroir with bright fruit flavours and a dryishly crisp finish. It comes as little surprise that it matches well with local seafood dishes such as Maritime Fish Cakes. Add a little “chow” – a green tomato chutney which is also a Nova Scotia favourite - on the side to cap off the pairing.

Want more Canada Day inspiration? Get pairings here.

Ingredients Directions

Ingredients

4 tbsp butter

1 onion, finely chopped

1/2 lb smoked haddock, chopped

1/2 lb haddock, steamed, chopped

2 tbsp parsley, minced

1 cup potato, mashed

1 egg, beaten

1 tbsp water

1 cup flour

1 cup Panko bread crumbs

3 tbsp olive oil

Directions

Place 1 tablespoon butter in a large pan over low heat. Add the onions. Cook until the onions are soft and translucent. Let cool. In a bowl combine the onion, smoked haddock, steam haddock, parsley and mashed potato. Mix the ingredients. Form into 12 to 16 small patties. Place egg in a bowl along with water and whisk. Place flour in a separate bowl and Panko bread crumbs in a third bowl. Dip a fish cake in flour, shake off excess. Next dip in egg wash, and shake off excess. Finally dip in bread crumbs. Repeat until all the fish cakes are crusted with bread crumbs. Place on a parchment lined baking sheet. Refrigerate for 30 minutes. Place butter and olive oil in a large non-stick pan set over medium heat. Working in batches fry the fish cakes until golden brown; about 3 minutes per side.