Fish Cakes With Caper-Parsley Sauce

Made for New Year's Eve. Cakes were only ok. Sauce was great. Would not make the fish cakes again.

• daphnar

• NJ

• 1/5/2016

Loved this recipe. I used tilapia but followed the instructions otherwise. I am wondering if anyone has made and frozen (just prior to cooking)? I felt is took time and would prefer to make a larger batch and freeze. I would also like to try baking but loved it pan fried. The sauce was a great addition as well.

• lmus

• Denver, CO

• 5/5/2015

Awesome! Made basically as written, used leftover grilled swordfish, panko instead of breadcrumbs and only 1/2 cup of onions (that was plenty) per another review. My husband didn't think he would like this and he loved it.

• cenacooks

• Pompano Beach, FL

• 5/14/2013

Awesome! We used hake instead of halibut (less $$/pound). Also, used panko bread crumbs otherwise sardines, anchovies as called for--don't skip it! Chablis as a matching wine was very yummy. We served it for 8 as a fish course-just the right serving size.

• Anonymous

• St. Louis

• 4/2/2012

This is a good recipe. A few suggestions - make sure the green onions are finely chopped, and I thought a cup was a bit too much. Do NOT skip the sardines! When chopped finely and mixed in they do not make the dish fishy at all, but they do add depth of flavor. Similarly, the sauce makes the dish - don't skip it! It is similar to a caesar dressing - the anchovies aren't overpowering, but are an important flavor element. Lastly, I put in the egg before the breadcrumbs (I used panko) so that I could judge how much panko to use and achieve just the right consistency for making patties.

• dhsjhill

• Charlotte NC

• 4/11/2011

Yum! Would not have thought fish cakes would be very good, but these were great. Did not include the sardines, but kept everything else the same. Leftover cakes the next day were very good too.

• Argyletraveler

• Agyle, TX

• 8/1/2010

Excellent dish. The grocery store was out of halibut so I used tuna steaks and everything came out just fine. I also doubled the garlic and doubled the amount of caper-parsley sauce.

• Anonymous

• Charlotte, NC

• 11/10/2009

"Fish cake" sounds intrinsically unappetizing but this was completely outstanding. I ended up flaking leftover scallops, swordfish and whitefish from a broiled seafood plate instead of fresh haddock, then followed the rest of the recipe. This is one of the best recipes I've made from epicurious!!

• jaconlin

• Boston, MA

• 10/18/2009

Absolutley amazing, everyone raved. For eaze, I used panko instead of fresh breadcrumbs. Sauce is perfect for cakes

• Anonymous

• Huntington Beach

• 9/25/2009

不错。下次我将添加一个bit more egg to moisten the mixture so that it holds together better. I will also try a tbsp. of dijon mustard for more kick. My wife liked it better than crab cakes. I used fresh tilapia instead of the halibut. Much cheaper and a mild fish. After all, it's being used in a cake.

• jimbill

• Houston, TX

• 1/15/2009

These were delicious! Be careful not to use really dried-out bread (as I did). Also, be careful not too add too much parsley in the heat of the moment. I didn't make the sauce, but I will next time. Don't skip the sardines.

• kplasma

• Arlington, MA

• 7/1/2008

i made these again, with the sauce this time. outstanding!!! a couple of things. do not skip the zest, i used meyer lemon zest and omg, delish times a thousand. and i suggest using the oven instead of stovetop. i did half each way and the oven came out better. less calories that way too since you don't have to saute in oil. please make these. you will definitely love them!

• matgurl

• long beach, ca

• 3/25/2008

i just made this using left over tilapia with lemon pepper seasoning. i nixed the sardines, flour and the egg but used a wee bit of milk to moisten. the cakes stayed together pretty well, didn't crumble like i thought they might. but they were absolutely delish! super easy, i whipped it up in like 10 minutes flat. but as i said, the fish was already cooked previously. and i used panko. will definitely make again!

• matgurl

• long beach, ca

• 3/18/2008

WOW, I made this for my wife (who is NOT a fish person) and she loved it. There is a great amount of flavor in this dish. I even left out the sardines to cut down on the fishyness and I thought I would be sacrificing flavor but it was terrific!!!

• Anonymous

• a little town outside of seattle

• 2/25/2008

I'm not a fish eater, but made these for my boyfriend using fresh haddock. Followed the recipes exactly except I used regular old breadcrumbs. My boyfriend said they were "outstanding", and better than crab cakes. He ate them all by himself in 2 days. Sauce was fantastic. This was so easy, and got me many "bonus points", I will be making them again very soon.

• wenndypoo

• NY

• 6/28/2007