Fish doesn't always have to be served the same way. These golden-brown fried fish patties combine tender fish with potatoes, herbs, and a hint of lemon. The recipe is simple, can be prepared ahead of time, and easily adapted to your liking.

Ingredients (4 servings, 8 patties)

  • 450 g fish fillet (e.g., cod or pollock)
  • 400 g starchy potatoes
  • 150 g peas (fresh or frozen)
  • 1 egg
  • 60 g breadcrumbs (plus a bit more for coating)
  • 1 small onion
  • 1 garlic clove
  • 1/2 bunch dill
  • 1 organic lemon (zest)
  • 1 pinch nutmeg
  • Sea salt and freshly ground black pepper
  • 4 tbsp vegetable oil for frying

Cooking utensils: Pot, potato ricer, large skillet, mixing bowl, zester, cutting board, sharp knife, strainer, spatula

Preparation (45 minutes)

  1. Peel the potatoes, cut them into pieces, and cook until soft in salted water. Then drain, let steam off briefly, and press through a potato ricer or mash finely. Let the mixture cool completely.
  2. Meanwhile, blanch the peas in boiling water for one to two minutes, drain in a strainer, and let drip dry. Finely dice the onion and garlic and sauté until translucent in one tablespoon of oil. Then set aside.
  3. Carefully check the fish fillet for bones and finely chop with a sharp knife until a coarse mixture forms. Combine with the cooled potatoes, peas, onion-garlic mixture, egg, and breadcrumbs in a large bowl. Season generously with finely chopped dill, lemon zest, nutmeg, salt, and pepper. If the mixture is too moist, work in a bit more breadcrumbs until it can be shaped well.
  4. With moistened hands, form eight equally sized patties from the mixture and coat them all around in breadcrumbs. Chill the patties briefly.
  5. Heat plenty of oil in a large skillet over medium heat. Add the patties in batches and fry on each side for about four to five minutes until golden brown, turning only once. Drain briefly on paper towels.

Serving Suggestions

Arrange the patties on preheated plates and garnish with fresh dill sprigs and lemon wedges. A dollop of herb quark or remoulade on the side rounds out the dish. A crisp green salad or a dollop of pea puree goes well with it.

Beverage Recommendation

  • A pale lager pairs wonderfully with the fish patties without overpowering their flavors.
  • A rhubarb spritzer brings a pleasant contrast to the savory fish patties with its fruity-tart acidity.

Recipe Variations

  • For a vegetarian version, replace the fish with 400 g cooked, finely mashed white beans or chickpeas.
  • The patties become spicier with a teaspoon of mild curry powder or some grated horseradish.