Wild Alaska Halibut Cakes
Tender on the inside, crispy on the outside, made with mashed potatoes and instant polenta, these tasty halibut cakes are sure to please.
2 pounds russet potatoes, peeled and cut into large chunks*
2 tablespoons butter
6 green onions, trimmed and finely chopped (about 3/4 cup)
1 pound skinless Alaska Halibut, cut into large pieces
1 large egg, beaten
Salt and freshly ground black pepper, to taste
3/4 cup (3 ounces) instant polenta - divided use
Vegetable oil, as needed for frying
- Cook the potatoes in lightly salted boiling water until tender. Drain potatoes; transfer to a large bowl. Mash the potatoes; let cool slightly.
- While potatoes are cooling, melt butter in a medium pan. Add green onions and cook over medium heat for 3 to 4 minutes, until softened. Remove onions; add halibut and cook until opaque throughout, breaking fish into chunks while cooking.
- Add the green onions and halibut, along with any remaining butter from pan, to the potatoes. Mix well; add beaten egg and 2 tablespoons polenta. Season with salt and pepper, to taste.
- Form into 16 cakes (2 1/2 inches wide) using 1/4 cup portion to form each cake. Sprinkle the remaining polenta onto a large plate; lightly coat the fish cakes in polenta.
- Heat a thin layer of vegetable oil in a large pan over medium heat. Add the fish cakes in batches, cooking about 3 to 4 minutes per side, until browned and cooked through.
Makes 16 fish cakes.
*Note: 3 cups of cooked firm instant mashed potatoes can be substituted for russet potatoes.
Recipe and photograph provided courtesy of Alaska Seafood Marketing Institute.