How to Make Crispy White Bass Fish Cakes with Herb-Infused Mashed Potatoes

Simple Summary

Delicious white bass fish cakes paired with creamy mashed potatoes create a comforting and satisfying meal that's both easy to prepare and full of flavor.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 1 lb white bass fillets, skinless and boneless
• 2 cups mashed potatoes (about 2 large potatoes)
• 1/4 cup finely chopped fresh parsley
• 2 green onions, finely chopped
• 1 large egg, beaten
• 1/2 cup breadcrumbs
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/4 tsp paprika
• Salt and pepper to taste
• 3 tbsp vegetable oil for frying
• 2 tbsp butter
• 1/4 cup milk
• 2 tbsp fresh chives, chopped

Instructions

1. Cook the potatoes in boiling salted water until tender, about 15-20 minutes. Drain and set aside.

2. While potatoes are cooking, finely chop the white bass fillets or pulse in a food processor until minced.

3. In a large bowl, combine the minced fish, 1/2 cup of the mashed potatoes, parsley, green onions, egg, 1/4 cup breadcrumbs, lemon juice, Dijon mustard, garlic powder, paprika, salt, and pepper. Mix well.

4. Form the mixture into 8 patties, each about 1/2 inch thick.

5. Place the remaining 1/4 cup breadcrumbs on a plate. Coat each patty lightly with breadcrumbs.

6. Heat vegetable oil in a large skillet over medium heat. Fry the fish cakes for 3-4 minutes on each side until golden brown and cooked through. Transfer to a paper towel-lined plate.

7. For the mashed potatoes, mash the remaining cooked potatoes with butter and milk until smooth. Stir in chives, salt, and pepper to taste.

8. Serve the fish cakes hot with a generous portion of herb-infused mashed potatoes on the side.

Chef's Notes

• For a lighter version, you can bake the fish cakes in a preheated 400°F (200°C) oven for 15-20 minutes, flipping halfway through.
• Leftover fish cakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven until hot.
• Try adding different herbs to the mashed potatoes like dill or thyme for variety.
• Ensure the oil is hot enough before frying to achieve a crispy exterior without absorbing too much oil.

Nutritional Info

Per serving (2 fish cakes with mashed potatoes): Approximately 420 calories. This dish is high in protein from the white bass, and provides complex carbohydrates from the potatoes. It's also a good source of omega-3 fatty acids, potassium, and vitamin B12.

Serving Suggestions

Serve these crispy fish cakes with a side of lemon wedges and a fresh green salad for a complete meal. A light tartar sauce or remoulade makes an excellent accompaniment. For a special touch, garnish with extra chopped chives or parsley. This dish pairs well with a crisp white wine like Sauvignon Blanc or a light beer.