Fish Patties


  • 1 quart / 1 lt fish stock
  • 1 pound haddock or other firm white fish
  • 2 slices day-old white bread
  • 2 eggs
  • 1 bunch scallions, trimmed and finely chopped, some green parts included
  • 1/4 cup finely chopped fresh dill
  • 1/4 cup finely chopped fresh parsley
  • Salt and freshly ground black pepper
  • 1/2 cups light olive oil or vegetable oil
  • 1 cup flour

How to make Fish Patties

  1. Heat the fish stock to boiling, and poach the fish for about 5 minutes. It should not be completely cooked.
  2. Remove the fish from the pan with a slotted spoon, let it cool a little, and then cut it into small pieces, taking care to remove any bones. Save the cooking liquid for another use, such as fish soup.
  3. Soak the bread slices in a little water for a few minutes, then squeeze out the excess liquid.
  4. Crumble the bread into a bowl.
  5. Add the fish, eggs, scallions, dill and parsley.
  6. Season with salt and pepper. Mix well.
  7. Heat the oil in a skillet, and then lower the heat to medium.
  8. Shape 1 tablespoon of the fish mixture into a flat oval and roll it in the flour.
  9. Repeat the procedure with half of the fish mixture.
  10. Drop the patties into the hot oil, without crowding them in the pan, and fry them on both sides until they’re golden brown, about 5 minutes.
  11. Place them on paper towels to drain.
  12. Shape the rest of the fish mixture into patties, fry them, and drain them on paper towels.
  13. Serve hot or at room temperature.
  14. ENJOY!

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