Irish Fish Cakes
Rated 5.0 stars by 1 users
Category
Main Entree
Cuisine
Irish, American
Servings
12-15
Prep Time
55 minutes
Cook Time
50 minutes
Celebrate St. Patrick’s Day with crispy Irish fish cakes, a comforting Irish-American seafood recipe perfect for St. Patrick’s Day dinners, Lent Fridays, or anytime you crave classic Irish comfort food. This recipe blends flaky blackened catfish, creamy mashed Yukon Gold potatoes, fresh herbs, and lemon for traditional Irish flavor with a subtle Southern twist.
The catfish is blackened on the Blackstone with Gunpowder Steak & Brisket seasoning. Flaked fish is mixed with mashed potatoes, onion, parsley, lemon zest, and a binder, then formed into patties, coated lightly with flour, and fried until golden brown.
Finished with parsley and lime crema, these Irish-style fish cakes are perfect for St. Patrick’s Day, Lent Fridays, or cozy Irish-inspired dinners. High in protein and full of flavor, they’re a satisfying twist on a classic Irish comfort food.
Recipe by: Tracy Lingle - @MyChowLine
Ingredients
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1 ½ lb catfish (or other white fish), blackened with Gunpowder Steak & Brisket Seasoning
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1 onion, diced
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¼ cup parsley, diced
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½ lemon, zested and juiced
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1 egg, beaten
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2 cups mashed potatoes (We used Yukon Gold potatoes seasoned with Platoon Sergeant SPG and Kerrygold butter.)
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Optional: 2 serrano peppers
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1 Tbsp corn starch
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Flour to coat the fish cakes
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Peanut oil for frying the fish cakes
Directions
Make sure the fish is dry/drained before you begin! Go ahead and boil your potatoes, too.
When the potatoes are done boiling, drain them. Add some Kerrygold butter and Platoon Sergeant SPG to season; mash and mix the potatoes with the butter and seasoning. Take care not to make them too creamy!
Season the fish with Gunpowder Steak & Brisket Seasoning and blacken/cook it on the Blackstone. Let the fish cool. Grab a large bowl, flake the fish into the bowl, and set aside.
Add the onion, parsley, lemon zest/juice, beaten egg, mashed potatoes, serrano peppers (if using), and corn starch. Mix well. Add some GYAO Gunpowder seasoning to taste, and mix well.
Place the fish cake mixture into the fridge for 20 - 30 minutes to allow flavors to meld and the mixture to thicken.
Make small patties with the mixture. Coat each patty with just enough flour for frying.
Place the patties in the fridge to set up. In the meantime, begin heating some oil in a skillet.
Fry the patties until the coating is a nice, golden brown. (Remember, the fish and potatoes are already cooked!) Set on a cooling rack to drain and cool.
Top with some lime crema sauce (see our YouTube short for this recipe) and fresh parsley, and enjoy!
Recipe Video
Recipe Note
For the Lime Crema Sauce: WATCH FULL VIDEO HERE
Cooking Method: The fish is blackened on the Blackstone, and the potatoes are pre-cooked and mashed (mixed with Irish Kerrygold butter). The fish cakes are fried in oil.
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