Bring some variety to your dinner table with these flavorsome fish cakes served with homemade tarragon mayo. Cod, a well-loved, delicate white fish pairs beautifully with the aromatic tarragon and zesty lemon, creating a meal that's both comforting and gourmet.
A few ingredients might not be commonly found in your pantry, such as fresh tarragon and capers. Fresh tarragon has a distinctive, slightly anise-like flavor which makes our mayo unique. Capers, on the other hand, are small buds that are often pickled and add a tangy punch to your fish cakes. You might find both in the seasoning or pickles aisle of your supermarket.
Ingredients for Fish Cakes with Tarragon Mayo
Mayonnaise: The base for our tarragon mayo. Store-bought is fine, but homemade mayonnaise can take the flavor to a new level.
Tarragon: A unique herb that lends a sweet, anise-like flavor to our mayo.
Russet potatoes: These are mashed and mixed into the fish cake mixture to give it body and substance.
Cod fillet: The star of our fish cakes, cod is a mild, flaky white fish that absorbs the flavors of herbs and seasonings well.
Eggs: These act as the binding agent for our fish cakes, helping to hold the mixture together.
Lemon: Adds a refreshing, zesty flavor that balances the richness of the fish and mayo.
Parsley: This herb adds a fresh, vibrant note to our fish cakes.
Dijon mustard: Adds a tangy depth of flavor to our fish cakes.
Capers: These pickled buds add a unique tanginess to the fish cakes.
Panko bread crumbs: These Japanese-style breadcrumbs are light and crispy, adding a delightful crunch to our fish cakes.
One reader, Delly Zook says:
The fish cakes with tarragon mayo recipe is a game-changer! The tarragon mayo adds a delightful twist to the classic fish cakes. The combination of flavors is simply divine. The recipe is easy to follow, and the end result is absolutely delicious. I highly recommend trying it out!
Techniques for Making Perfect Fish Cakes
How to make tarragon mayonnaise: Combine mayonnaise and fresh tarragon in a small bowl, then cover and refrigerate until ready to serve with the fish cakes.
How to cook and mash the potatoes: Boil the potatoes in a saucepan, then drain and coarsely mash them with a potato masher.
How to poach the fish: Sprinkle the fish with salt and pepper, then simmer it with onions, bay leaf, and thyme until it is opaque. Once done, transfer the fish to a plate to cool and break it into large flakes.
How to make the fish cake mixture: Beat the eggs in a large bowl, then add pepper, lemon zest, lemon juice, parsley, additional fresh herbs, mustard, capers, and scallions. Mix to blend, then add the mashed potatoes, fish, and panko, and stir to combine.
How to form the patties: Divide the mixture into 8 portions and shape them into patties, then refrigerate them for at least 1 hour or up to 1 day.
How to cook the fish cakes: Preheat the broiler, line a baking sheet with foil, brush generously with oil, place the patties on the baking sheet, and brush the tops with oil. Broil for 5 to 6 minutes until golden brown, then flip the patties over, brush the tops with more oil, and broil for another 5 to 6 minutes until browned. Serve hot with tarragon mayonnaise or tartar sauce.
How To Make Fish Cakes with Tarragon Mayo
Who thought leftovers could taste this good? Try out these refreshing fish cakes and it’s an equally tasty tarragon mayo dip.
Serves:
Ingredients
For the Tarragon Mayonnaise:
- ½cupmayonnaise
- 2tbspfresh tarragon,or more, chopped, fresh herb of your choice
For the Cod Fish Cakes:
- 2russet potatoes,peeled and cut into 2-inch chunks
- 1½tsptable salt
- 1bay leaf
- ½onion,(¼ inch), slices
- 1sprig fresh thyme,or a pinch dried thyme
- 1lbcod fillet
- 2large eggs
- ⅛tspblack pepper
- 1zest and juice of lemon,finely grated
- ¼cupfresh parsley,chopped
- 2tbspfresh herbs such as basil,cilantro, dill, or tarragon, chopped
- 1tbspdijon mustard
- 2tbspcapers,drained and chopped
- 4scallions,finely sliced
- ¾cuppanko bread crumbs
- 6tbspolive oil
Instructions
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In a small bowl, stir the mayonnaise and tarragon together. Cover and keep in the refrigerator until ready to serve with the fish cakes.
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Place the potatoes in a saucepan and cover with cold water. Add 1 teaspoon salt.
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Bring the potatoes to a boil, adjust the heat to a simmer, and cook for 12 to 14 minutes or until the potatoes are tender when pierced with the tip of a knife.
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In a colander, drain the potatoes and return them to the pot. With a potato masher, coarsely mash them. Set aside.
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Sprinkle the fish on both sides with salt and pepper. In a wide skillet, place the onions, bay leaf, and thyme. Place the fish on top of the onions. Add 1/2 teaspoon salt and enough water to barely cover the fish. Cover with a lid.
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Over medium heat, bring the water to a simmer. Simmer the fish for 2 to 3 minutes. The fish may be done at this point, but if not, set it aside, covered, for 5 to 6 minutes, or until it is opaque.
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In a large bowl, beat the eggs. Add the pepper, lemon zest, lemon juice, parsley, additional fresh herbs of your choice, mustard, capers, and scallions.
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Mix to blend them. Add the mashed potatoes and stir until the ingredients are combined. Add the fish and panko, and stir to combine.
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Divide the mixture into 8 portions and shape them into patties that are about 3 inches wide and 1-inch thick. Refrigerate, covered with plastic wrap, for at least 1 hour or for up to 1 day.
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Set a rack 4 inches from the broiler element and preheat the boiler. Line a baking sheet with foil and brush generously with oil.
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Place the patties on the baking sheet and brush the tops with oil. Broil for 5 to 6 minutes, or until golden brown.
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Remove the pan from the oven and flip the patties over. Brush the tops with more oil. Broil for another 5 to 6 minutes, or until browned. Serve hot with tarragon mayonnaise or tartar sauce.
Nutrition
- Calories: 334.53kcal
- Fat: 23.25g
- Saturated Fat: 3.58g
- Trans Fat: 0.00g
- Monounsaturated Fat: 10.74g
- Polyunsaturated Fat: 8.20g
- Carbohydrates: 17.89g
- Fiber: 1.86g
- Sugar: 1.34g
- Protein: 14.19g
- Cholesterol: 76.51mg
- Sodium: 444.03mg
- Calcium: 59.41mg
- Potassium: 587.36mg
- Iron: 1.76mg
- Vitamin A: 42.97µg
- Vitamin C: 13.55mg
Expert Tip for Mastering Fish Cakes with Tarragon Mayo
When making your fish cakes, it's important to ensure that your potatoes are properly mashed to a coarse texture. This will help to bind the fish cake mixture together and create a more satisfying texture in the final product. Additionally, when poaching your cod fillet, be sure to monitor the cooking time closely. The fish should be just opaque and easily flaked with a fork. Overcooking can result in a dry and tough fish cake. Lastly, don't skip the chilling step after forming your patties. This helps them to hold their shape during the broiling process, resulting in a beautifully browned and intact fish cake.
Time-Saving Tips for Fish Cakes with Tarragon Mayo Recipe
Prep ahead: Make the tarragon mayonnaise and poach the fish a day in advance to save time on the day of cooking.
Use a food processor: Use a food processor to quickly mash the potatoes and mix the fish cake ingredients for a faster preparation.
Bake instead of broil: Instead of broiling, consider baking the fish cakes at a high temperature for a quicker cooking time.
Double the batch: Make a larger batch of fish cakes and freeze the extras for a convenient future meal.
Organize ingredients: Before starting, organize all the ingredients and tools needed for the recipe to streamline the cooking process.
Pre-shaped patties: Shape the fish cake patties in advance and refrigerate them, so they are ready to cook when needed.
Substitute Ingredients For Fish Cakes with Tarragon Mayo Recipe
mayonnaise - Substitute with Greek yogurt: Greek yogurt can provide a creamy texture and tangy flavor similar to mayonnaise, while also adding a boost of protein.
tarragon - Substitute with dill: Dill has a similar fresh and slightly sweet flavor profile to tarragon, making it a suitable substitute in the tarragon mayonnaise.
russet potatoes - Substitute with sweet potatoes: Sweet potatoes can be used as a healthier alternative to russet potatoes, adding a touch of natural sweetness to the fish cakes.
cod fillet - Substitute with haddock fillet: Haddock has a similar mild, flaky texture to cod and can be used as a substitute in the fish cakes.
panko bread crumbs - Substitute with crushed cornflakes: Crushed cornflakes can provide a similar crispy texture and golden brown color to the fish cakes when used as a substitute for panko bread crumbs.
Plating Ideas for Fish Cakes and Tarragon Mayo
Elevate the fish cakes: Carefully place the fish cakes on the plate, ensuring they are positioned elegantly and not overcrowded. This will showcase the texture and form of the fish cakes, allowing the flavors to shine through.
Garnish with fresh herbs: Sprinkle the plated fish cakes with a delicate arrangement of fresh herbs, such as chives, parsley, or microgreens, to add a pop of color and a burst of fresh flavor.
Drizzle with tarragon mayo: Create a beautiful drizzle of the homemade tarragon mayo around the fish cakes, using a squeeze bottle or a spoon to add a touch of creaminess and a burst of herbal aroma to the dish.
Add a citrus twist: Grate a touch of fresh lemon zest over the fish cakes just before serving to provide a hint of brightness and a zesty aroma that will complement the flavors of the dish.
Incorporate edible flowers: Introduce a touch of elegance by adding a few carefully placed edible flowers around the fish cakes, such as nasturtiums or pansies, to bring a subtle floral note and a visually stunning element to the plate.
Serve with a side of mixed greens: Accompany the fish cakes with a small side salad of mixed greens lightly dressed with a simple vinaigrette to provide a refreshing contrast and a burst of color on the plate.
Use a minimalist plating style: Embrace a minimalist approach to plating, allowing the fish cakes to take center stage while incorporating negative space to create a visually appealing presentation that exudes sophistication.
Incorporate a seafood element: Consider adding a small seafood element, such as a seared scallop or a grilled shrimp, to the plate to elevate the dish and provide an additional layer of flavor and texture.
Accentuate with a balsamic reduction: Create a beautiful swirl of balsamic reduction on the plate to add a touch of sweetness and acidity, enhancing the overall flavor profile of the dish.
Utilize elegant serving ware: Select elegant serving ware that complements the colors and textures of the dish, such as artisanal ceramic plates or sleek, modern plating dishes, to elevate the overall dining experience.
Essential Kitchen Tools for Making Fish Cakes
Food processor: A food processor is a versatile kitchen appliance that can be used for various tasks such as chopping, pureeing, and mixing ingredients. It's great for quickly and efficiently blending the fish cake mixture.
Mixing bowl: A mixing bowl is essential for combining the mashed potatoes, poached fish, and other ingredients to form the fish cake mixture. It allows for easy stirring and blending of the components.
Storage and Freezing Instructions for Fish Cakes
- To store leftover fish cakes, allow them to cool completely to room temperature before placing them in an airtight container. Refrigerate for up to 3-4 days.
- For longer storage, you can freeze the fish cakes. Arrange them in a single layer on a baking sheet lined with parchment paper and freeze until solid, about 2 hours.
- Once frozen, transfer the fish cakes to a freezer-safe container or resealable plastic bag, separating each layer with parchment paper to prevent them from sticking together. Label the container with the date and freeze for up to 2-3 months.
- To reheat frozen fish cakes, preheat the oven to 375°F (190°C). Place the frozen fish cakes on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until heated through and crispy on the outside.
- Alternatively, you can thaw the frozen fish cakes overnight in the refrigerator and then reheat them in a skillet over medium heat with a little olive oil until crispy and heated through.
- The tarragon mayonnaise can be stored in an airtight container in the refrigerator for up to 5 days. If the mixture separates, simply stir it before serving.
How To Reheat Leftover Fish Cakes
To reheat leftover fish cakes, preheat your oven to 350°F (175°C). Place the fish cakes on a baking sheet lined with parchment paper or aluminum foil. Brush the tops of the fish cakes with a little olive oil to help them crisp up. Bake for 10-15 minutes, or until heated through and the exterior is crispy.
For a quicker option, you can reheat the fish cakes in a skillet on the stovetop. Heat a tablespoon of olive oil or butter in a non-stick skillet over medium heat. Add the fish cakes and cook for 2-3 minutes on each side, or until golden brown and heated through.
If you have an air fryer, you can also use it to reheat your fish cakes. Preheat the air fryer to 350°F (175°C) and place the fish cakes in the basket. Cook for 3-5 minutes, or until heated through and crispy on the outside.
Avoid using the microwave to reheat fish cakes, as it can make them soggy and less appealing. If you must use the microwave, place the fish cakes on a microwave-safe plate and heat them in 30-second intervals until warmed through.
To reheat the tarragon mayonnaise, place it in a small bowl and microwave it in 10-second intervals, stirring between each interval, until it reaches your desired temperature. Be careful not to overheat the mayonnaise, as it can separate and become oily.
Serve the reheated fish cakes with the warmed tarragon mayonnaise on the side for dipping, along with a fresh salad or coleslaw for a complete meal.
Interesting Trivia About Fish Cakes
The tarragon herb used in this recipe is known for its distinct anise-like flavor and is often used to add a unique and refreshing taste to dishes.
Budget-Friendly Fish Cakes: Is This Recipe Economical?
The cost-effectiveness of this fish cakes with tarragon mayo recipe largely depends on the availability and cost of the ingredients. Cod can be relatively expensive, but the addition of potatoes and pantry staples may balance the overall cost. The tarragon mayo adds a touch of elegance, potentially elevating the dish for special occasions. The approximate cost for a household of 4 people may range from $20 to $25, considering the quality of ingredients. Overall Verdict: 8/10. The dish offers a delightful blend of flavors and textures, making it a worthwhile investment for a memorable meal.
Are Fish Cakes with Tarragon Mayo Healthy?
The fish cakes with tarragon mayo recipe is a relatively healthy dish, but there are some aspects that could be improved to make it even healthier. Here's an analysis of the recipe:
Positive aspects:
- Cod is a lean protein source, low in calories and fat, and high in essential nutrients like omega-3 fatty acids, vitamin B12, and selenium
- The recipe includes various herbs and spices, which add flavor without increasing calorie content and provide antioxidants and anti-inflammatory properties
- The use of potatoes provides a source of complex carbohydrates, fiber, and essential nutrients like vitamin C and potassium
Negative aspects:
- The recipe calls for a significant amount of mayonnaise, which is high in fat and calories
- Panko bread crumbs are used as a binding agent, which adds additional carbohydrates and calories to the dish
- The fish cakes are cooked in olive oil, which, while a healthier option compared to other oils, still contributes to the overall fat and calorie content of the dish
To make this recipe even healthier, consider the following suggestions:
- Replace the mayonnaise with a healthier alternative, such as Greek yogurt or avocado-based dressing, to reduce the fat and calorie content while maintaining a creamy texture
- Use whole wheat panko bread crumbs or a gluten-free alternative, such as almond flour or crushed nuts, to increase the fiber content and reduce the carbohydrate load
- Experiment with different cooking methods, such as baking or grilling the fish cakes, to reduce the amount of oil needed for cooking
- Serve the fish cakes with a side salad or steamed vegetables to increase the overall nutrient density of the meal and promote a balanced diet
Editor's Opinion on This Fish Cake Recipe
The fish cakes with tarragon mayo recipe is a delightful combination of flavors and textures. The tarragon mayo adds a refreshing and herby note to complement the savory fish cakes. The use of fresh herbs and capers enhances the overall taste, while the broiling method ensures a crispy exterior and a moist interior. The step-by-step instructions are clear and easy to follow, making this recipe accessible for home cooks. Overall, this dish is a wonderful choice for a light and flavorful meal, perfect for entertaining or a special family dinner.
Enhance Your Fish Cakes with Tarragon Mayo Recipe with These Unique Side Dishes:
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Why trust this Fish Cakes with Tarragon Mayo Recipe:
This recipe offers a delightful combination of flavors and textures, ensuring a satisfying dining experience. The cod fillet is poached to perfection, preserving its delicate taste and tenderness. The incorporation of fresh herbs such as tarragon and basil infuses the fish cakes with aromatic notes, while the tarragon mayonnaise adds a creamy and herbaceous element. With the use of capers and Dijon mustard, the recipe promises a harmonious blend of savory and tangy profiles. The meticulous instructions and attention to detail reflect a commitment to culinary excellence, earning the trust of discerning home cooks.
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