Dish the Fish: New England-style Hake Fishcakes

Hake yeah! These crispy fish cakes will win over even the most fish-adverse diners.

Make it an appetizer, make it for dinner - crack an egg on top and make it for breakfast!

It's hake-in' good

Hake is not as famous as its cod cousin, and we're certainly selling it short when we call it "poor man's haddock." But it's time for hake to stop playing second fiddle and to land in the center of your dinnerplate! This flakey, mild white fish is even more tender than cod and haddock, and it is priced much more affordably. It's an abundant species in the Gulf of Maine, it is a wicked lean protein, and it cooks up like a dream. What's not to like?

In this recipe, the succulent hake fillet lends its mild, sweet flavor to a slightly fancified version of a classic New England fishcake (I know cilantro is not traditional, don't come for me!) I dare you to offer this cake (or even just plain cooked hake fillet) to the naysayers in your life. Even my toddler loves this mild and delicious fish! If fishcakes aren't your jam, sub hake in for any of your favorite fish dishes.

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New England-style Hake Cakes

Serves: 4-6

Prep & cook time: 1.5-2 hours

INGREDIENTS:

• 1# hake fillet

• 2 TB olive oil

• pinch of salt

• 3 medium red potatoes (~1#)

• 4 TB butter

• ½ yellow onion, diced

• 1 stalk celery, diced

• 1 tsp salt

• ½ tsp black pepper

• 1 egg

• ¼ cup mayo

• ½ cup cilantro (or parsley), finely chopped

• ⅔ cup panko (or other) bread crumbs

• ¾ cup flour for dredging

• canola oil for frying

INSTRUCTIONS:

1. Pre-heat oven to 375°.

2. Place fish on a sheet tray, drizzle with olive oil, and sprinkle with salt.

3. Bake fish for 12 minutes, or until it reaches an internal temp of 145°.

4. Set fish aside to cool.

5. Boil whole potatoes until tender (about 20-30 mins).

6. Drain potatoes and run under cold water until cool.

7. Use hands to peel skins off of potatoes. Set potatoes aside in a large bowl.

8. Melt butter in a frying pan. Add diced onion and celery and sauté until translucent and light brown. 

9. Add salt and pepper to potato bowl and mash potatoes, leaving a few small chunks. 

10. Add sautéed onion and celery to potato bowl, scraping in all the melted butter.

11. Add egg, mayo, cilantro (or parsley), and breadcrumbs to potato bowl.

12. Mix thoroughly.

13. Add the cooked fish to the potato mix, loosely flaking the fish apart into pieces with your hands and gently squeezing out excess liquid as you add it.

14. Stir fish into potato mix very gently, making sure you leave small chunks of fish in tact.

15. Form fish mix into large or small cakes, depending on your desired size (12 large cakes or 24 small).

16. Chill fish cakes in fridge for at least 30 minutes.

17. Heat a shallow layer of canola oil in a heavy-bottom frying pan. 

18. Place dredging flour on a small plate, and press each fish cake into the flour so it is lightly coated on all sides.

19. Add fish cakes to hot oil and cook for 6-8 minutes per side, until crispy and brown.

20. Serve with tartar sauce!

    
    
    

    

    
    
    

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