My kids are not huge fans of fish (with the exception of my son’s abiding love for the fish taco), so I’ve tried all sorts of tricks to make fish more kid-friendly at dinner. For example, I thought they might like an old-fashioned “croquette” made from canned (wild-caught) salmon, but no dice. I tried a few variations and they all were rejected out of hand.
But something recently prompted me to try the genre again with this recipe for Lemon-Parsley Fish Cakes from Martha Stewart’s Everyday Food. (Lately, I’ve been blogging so much about Everyday Food recipes that I’m imagining a “Julie/Julia“-style TLT spinoff – “Bettina/Martha.” Hmm . . . who will play me in the feature film? What will I wear on the red carpet? But I digress . . . .)
The recipe appealed to me because it uses freshly cooked white fish* rather than canned salmon, and the seasonings are reminiscent of crab cakes, a dish I enjoyed in my pre-sorta-Kosher-ish days. On a busy weeknight you feel a bit like an idiot when you first have to cook the fish, and then get started on the fish cake recipe, but the fish-cooking step is quick. Also, Martha encourages you to make these ahead of time and freeze them until needed (which I did), then thaw the patties overnight so they can be cooked up in just a few minutes. That does make for a fast weeknight meal, indeed.
The cakes came out crispy and brown and were really flavorful but not at all fishy:
And the verdict? Four enthusiastic thumbs up, even from the two croquette-haters.
Let me know if your kids agree.
* The recipe calls for cod but for those worried about dwindling cod stocks, other thick, white fish fillets can be substituted. Ask at your fish market or counter for advice.
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{ 4 comments… read them below or add one }
My kids have liked fish the few times I’ve made it for them. I’m hoping that this recipe sways my husband, who is generally against my cooking fish at home. He has a philosophy that good fish can only be had when one is near an ocean (so he will eat it when we are on the coasts) but as we live in the Midwest, he believes that fish simply cannot be be good. He has a point, but then he is the same man who will happily eat frozen fish sticks. (!?!?!)
This recipe sounds like a good way to bring fish back into my kitchen. I love fish.
Jenn – tell me how it goes! I always feel a huge responsibility when I post a recipe – what if you buy all this food and take the time and then hate it?? But I will say, this patty has so much going on (lemon, mustard, etc.) that I think any thick, white fish (even if not caught minutes before) will work well.
I am so not a fish person, but I will have to try these. I did make salmon cakes from Pampered Chef’s “It’s Good for You” and loved them. The fish tacos, not so much. The slaw that went with them was great, but the fish recipe was bland and horrible. You will have to share your recipe for fish tacos!
Gaye: My fish taco recipe is no recipe at all! I just dip thin white fillets in egg, then bread crumbs (w/a bit of salt and pepper) and fry in olive oil til brown and done. I serve with warmed corn tortillas, lime wedges, shredded cabbage, chopped cilantro, salsa verde, guacamole, shredded cheese (not traditional in a fish taco but good for the one kid who won’t eat the fish!), etc. etc. I also heat up canned fat free “refried” black beans as a side, although some of us put these in the taco as well. My son would eat this nightly if I would make it! But it’s possible that this non-recipe might be too bland for you?