Crispy Israeli-Style Fish Cakes

Spread the love

Why Make This Recipe

Crispy Israeli-Style Fish Cakes are a delightful and flavorful dish that brings a taste of the Mediterranean to your kitchen. With their golden-brown exterior and tender, savory interior, these fish cakes are a hit with family and friends. They combine fresh ingredients, a bit of spice, and the nutty crunch of pine nuts, making them both delicious and satisfying. Moreover, they are a wonderful way to incorporate more seafood into your diet, which is a healthy choice.

This recipe does not require any fancy cooking skills, so even novice cooks can feel confident preparing this dish. It’s simple enough for a weeknight meal but impressive enough for guests at a dinner party. Besides, these fish cakes are versatile; they can serve as a main dish, a side, or even as party appetizers. You can also pair them with various sauces and sides, which makes them perfect for any occasion.

Let’s explore how to make these delectable crispy fish cakes!

How to Make Crispy Israeli-Style Fish Cakes

Ingredients:

To make Crispy Israeli-Style Fish Cakes, you will need the following ingredients:

1/2 cup pinenuts
1 lb boneless skinless fish fillets
1/2 cup minced onion
1 cup breadcrumbs
1/4 cup chopped cilantro
1 large egg
1 tsp salt
1 tsp cumin
1/4 tsp cayenne
2 tbsp grapeseed or olive oil
1 cup tahini sauce (optional)

These ingredients are commonly found in most grocery stores, so gathering them should not be challenging. The unique blend of flavors paired with crispy textures makes this dish a true standout!

Directions:

Here’s how to bring everything together to make these crispy fish cakes:

Prepare Ingredients: Start by gathering all your ingredients. Ensure that the fish fillets are boneless and skinless. This will make the process smoother since you won’t have to deal with any bones or skin while cooking.
Process Fish: Cut the fish into smaller pieces to make it easier to handle. You can pulse the fish in a food processor until it is finely chopped, or you can chop it by hand if you prefer a more rustic texture. Both methods will yield delicious results.
Mix Ingredients: In a large mixing bowl, combine the processed fish, minced onion, breadcrumbs, chopped cilantro, and pinenuts. Next, add the egg, salt, cumin, and cayenne. Mix everything together until well combined. It’s okay if the mixture feels a bit wet; this will help the cakes hold together.
Shape Fish Cakes: With your hands, form small patties from the mixture. The size can vary based on your preference—smaller bites are great for appetizers, while larger ones are perfect for a main dish.
Heat Oil: In a large skillet, heat the grapeseed or olive oil over medium heat. The pan should be hot enough so that the cakes sizzle when added.
Fry Fish Cakes: Carefully place the patties in the hot oil. Fry them for about 4-5 minutes on each side, or until they are golden brown and crispy. You may need to do this in batches, depending on your pan size. Avoid overcrowding the skillet to ensure even cooking.
Drain Excess Oil: Once they are cooked, transfer the fish cakes to a plate lined with paper towels. This will help absorb any excess oil.
Serve: Serve your crispy fish cakes warm, optionally with tahini sauce on the side for dipping. This adds a creamy, nutty flavor that perfectly complements the crispy texture of the cakes.

How to Serve Crispy Israeli-Style Fish Cakes

Crispy Israeli-Style Fish Cakes can be served in various delicious ways. For a complete meal, consider adding a side of roasted vegetables or a fresh salad. A simple cucumber and tomato salad dressed with olive oil, lemon, salt, and pepper pairs wonderfully with these fish cakes.

Serving them with sauces can elevate the dish even more. While tahini sauce is a classic choice, you can also try tzatziki sauce for a refreshing kick, or even a spicy mayo for those who enjoy a little heat. You can also serve them on a bed of greens or in a pita bread for a fun twist.

These fish cakes make excellent appetizers as well. Serve them on a platter with toothpicks for easy grabbing, and make sure to provide a selection of dips to cater to different tastes.

How to Store Crispy Israeli-Style Fish Cakes

If you have leftovers or want to prepare the fish cakes ahead of time, proper storage is key. Here are a few tips:

Refrigerate: Allow the cooked fish cakes to cool completely. Then, place them in an airtight container and store them in the refrigerator. They are best consumed within 3-4 days.
Freeze: If you want to store them for an extended period, you can freeze the fish cakes. Place them on a baking sheet in a single layer, freeze them for 1-2 hours until solid, and then transfer them to a freezer-safe bag or container. They can be frozen for up to 2 months.
Reheat: When you are ready to enjoy the leftovers, you can reheat them in a skillet over medium heat until warm and crispy again, or bake them in the oven at 375°F (190°C) for about 15-20 minutes until heated through.

Tips to Make Crispy Israeli-Style Fish Cakes

Fish Selection: Use fresh fish for the best flavor. White fish like cod, tilapia, or halibut works particularly well. You can also use leftover cooked fish if you have it.
Cilantro Replacement: If you’re not a fan of cilantro, you can substitute it with parsley or even dill for a different flavor.
Freestyle Spices: Feel free to adjust the spices to your liking. Adding garlic powder, onion powder, or even fresh herbs can enhance the flavor profile.
Binders: Breadcrumbs are essential for binding the mixture, but you can also use crushed crackers or panko for a different texture.
Coating: For extra crunch, you can double-coat the fish cakes by dipping them in breadcrumbs after forming them into patties. This will give them an extra crispy layer when fried.

Variation

While the traditional recipe is delicious, there are many ways to customize Crispy Israeli-Style Fish Cakes to suit your taste:

Veggie Version: For a vegetarian twist, replace fish with mashed chickpeas or cooked lentils. Ensure you adjust the spices to complement the flavors of your new main ingredient.
Spicy Version: If you like heat, consider adding chopped jalapeños or a spicier chili powder in addition to the cayenne for that extra kick.
Herb Variations: Mix in various herbs to change the flavor. Fresh dill, mint, or basil can add fresh notes to the cakes.
Baked Version: For a healthier option, instead of frying, you can bake the fish cakes. Preheat your oven to 375°F (190°C) and place the formed patties on a greased baking sheet. Bake for about 20-25 minutes, flipping halfway through, until golden and firm.

FAQs

Can I use frozen fish?
Yes, you can use frozen fish fillets. Just make sure to thaw them completely and drain any excess water before processing.
How do I know when the fish cakes are cooked?
The fish cakes should be golden brown on the outside and cooked through. If you’re unsure, you can cut one open; the fish should be opaque and flaky.
Can I make these fish cakes ahead of time?
Absolutely! You can prepare the mixture and shape the cakes ahead of time. They can be refrigerated for a few hours before frying or even frozen for later use.
What kind of fish can I use?
Mild, white fish like cod, tilapia, or haddock are great options. Just make sure they are boneless and skinless.
How do I keep leftover fish cakes crispy when reheating?
To maintain their crispiness, reheat them in a skillet over medium heat instead of a microwave. This ensures they get crispy again.

Making Crispy Israeli-Style Fish Cakes is an enjoyable process that results in a dish everyone will love. Whether you’re cooking for family or guests, this recipe is sure to impress. With its perfect balance of flavors, it’s a dish that will quickly become a favorite in your household!