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Lemon-Horseradish Fish Cakes

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“These fish cakes are spicy, fresh tasting, and great! Found these in the October 2006 issue #36 of one of the latest magazines from the Martha Stewart empire; Everyday Food. A lot of her recipes are wonderful but you have to be in the mood to watch her show!”
READY IN:
45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400ºF.
  2. Brush each of two rimmed baking sheets with 1/2 tablespoon oil.
  3. Place fillets on sheets; season with salt and pepper.
  4. Roast until cooked through, 10-15 minutes.
  5. Let cool completely; pat dry with paper towels.
  6. With a fork flake fish into small pieces.
  7. In a large bowl, combine eggs, mayonnaise, parsley, lemon juice and horseradish. Fold in fish and 1/2 cup cracker crumbs; season with salt & pepper.
  8. Place remaining 1 cup crumbs on a plate. Form 16 cakes, using about 1/4 cup fish mixture for each. Gently dredge cakes in crumbs, pressing to help adhere. *(To freeze; follow the instructions below).
  9. In a large skillet over medium-high heat heat 1 tablespoon oil. Place 8 cakes in skillet; cook until golden brown, 4-6 minutes per side.
  10. Repeat with remaining tablespoon oil and cakes.
  11. Serve with tartar sauce, if desired, and garnish with parsley sprigs.
  12. *TO FREEZE: Place uncooked cakes on baking sheet and freeze until firm. Wrap each in plastic; transfer to resealable freezer bags. Freeze up to 3 months. Defrost overnight in refrigerator and then continue with Step #9 of the instructions.

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