Grandpa Eli's Friday Fish Cakes
Serves 4Prep 25m · Cook 15mLunchMains
My grandfather sold buttons for a living but believed his true calling was Friday fish cakes. He grated the onion with tears streaming and called it seasoning. The week he taught me to shape them, he held my hands in his and said, gently — you're not building a brick, you're holding a bird.
Ingredients
- 1 pound white fish fillets (cod, haddock, or pollock)
- 1 pound russet potatoes, peeled and cubed
- 1 small onion, grated
- 2 large eggs, lightly beaten
- 3 tablespoons chopped fresh dill
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup dried breadcrumbs, plus more for coating
- Neutral oil, for shallow frying
- Lemon wedges and sour cream, for serving
Instructions
- Boil the potatoes in salted water until tender, about 12 minutes. Drain well and mash roughly.
- Meanwhile, poach the fish in barely simmering salted water until it flakes, 6 to 8 minutes. Drain and flake, removing any bones.
- Combine the potatoes, fish, grated onion, eggs, dill, salt, pepper, and 1/2 cup breadcrumbs. Mix gently — keep some texture.
- Shape into 8 patties and coat lightly in extra breadcrumbs. Chill 15 minutes if you have time; they hold together better.
- Heat 1/4 inch of oil in a large skillet over medium heat. Fry the cakes until deep golden, 3 to 4 minutes per side.
Recipe by Miriam L.