Indian Style Haddock Cakes

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter-Ann Arbor, Michigan

Serves 4

1 lb. haddock fillet, skin off, pin bones removed, (substitute cod, pollack or any fish with firm large flakes)

2 large Idaho potatoes

1 T onion, finely chopped

2 t jalapeño pepper finely chopped

1 t Sriracha sauce (add to potato mixture to taste)

1 t garam masala powder

3 t curry powder

1 t turmeric powder

1 egg

3 t mayonnaise

Panko crumbs, about a cup (enough to coat the cakes)

Vegetable, peanut or olive oil

2 T fresh cilantro, chopped for garnish

Mango chutney

Baste fish with a little olive oil, season with salt and pepper and bake at 350º for 10 min. per inch of thickness or until just opaque in the center

Let fish cool at room temperature, break into small pieces

Peel, boil and mash the potatoes

In a large mixing bowl mix the potatoes, egg, onions and spices then mix in fish

With an ice cream scoop or large spoon, portion cakes and dredge in panko crumbs (cakes should be about 4 inches wide by 1 inch thick or you can make smaller cakes if you want, they are a little easier to handle)

Heat a large skillet or heavy pan over med. heat and add 2 T oil (or enough to

coat bottom of pan about 1/8 inch)

When oil is hot, add cakes, fry until golden brown (around 4 min., flip and repeat)

Drain on paper towel or paper bag

Serve topped with chopped cilantro, mango chutney and sriracha sauce if you’d like to spice it up a bit


Monahan's Seafood

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