North Shore Fish Cakes | Midwest Living

North Shore Fish Cakes

North Shore Fish Cakes

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  • Makes: 4 servings
  • Prep 25 mins
  • Chill 4 hrs
  • Cook 5 mins

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A touch of nutmeg flavors these moist-on-the-inside and crisp-on-the-outside fish patties. The recipe is based on a favorite Scandinavian main dish.


  • 1 pound skinless fish fillets such as Lake Superior herring, pike or cod, or orange roughy
  • 1 small onion, cut up
  • 1 beaten egg
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/3 cup evaporated milk
  • 2 tablespoons butter or margarine, melted
  • 2 tablespoons cooking oil
  • Lemon or orange slices (optional)
  • Fresh herbs (optional)


  1. Rinse fish; cut into pieces. In a food grinder or a food processor bowl, grind or process the fish and the onion.
  2. In a medium mixing bowl, combine fish, egg, cornstarch, salt, nutmeg, milk, and melted butter. If you like, cover and store in the refrigerator for 4 hours or overnight, or use immediately.
  3. In a large skillet, heat the cooking oil over medium heat. For each fish cake, use a large spoon to drop about 1/3 to 1/2 cup mixture into skillet, forming it into patties and flattening slightly.
  4. Cook fish cakes for 5 to 6 minutes or until golden, turning once. Reduce temperature as necessary to prevent overbrowning. Remove; drain on paper towels. If you like, garnish with citrus slices and herb sprigs. Makes 4 servings.

Nutrition Facts

(North Shore Fish Cakes)

Servings Per Recipe 4, Fat, total (g) 26, chol. (mg) 142, sodium (mg) 332, carb. (g) 7, cal. (kcal) 356

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