Fish Patties Recipe

I’ve found that getting my family excited about fish on a weeknight can sometimes be a challenge. But this fish patties recipe with a molten provolone core changes everything. The crispy, golden exterior gives way to a tender, flavorful filling, and that gooey cheese center makes it irresistible. This easy dinner idea turns a simple ingredient into a hearty family meal that everyone looks forward to. We’ll walk you through simple steps to make these perfect every time.

Ingredients

• Firm White Fish Fillets: 450 g (1 pound) firm white fish fillets, such as cod or haddock. Choose a mild, flaky white fish for the best flavor and texture. Pat dry any excess moisture from fresh or thawed fillets before cooking; this ensures the fish holds its shape when flaked and mixed.
• Potatoes: 300 g (10.5 ounces) potatoes, peeled and quartered. Use starchy potatoes like Russets for a fluffy mash that binds well with the fish. Ensure they are peeled and cut into uniform quarters for even cooking.
• Olive Oil: 30 ml (2 tablespoons) plus more for frying. Used for sautéing the aromatics and frying the fish patties.
• Aromatics: 80 g (1/2 cup) finely diced yellow onion and 2 cloves minced garlic. Fine dicing ensures the aromatics cook quickly and integrate seamlessly into the patty mixture, enhancing the savory profile.
• Fresh Dill: 30 g (1/4 cup) finely chopped, plus extra for garnish. Dill is a classic pairing with fish and adds a refreshing, bright flavor. Chop finely so it integrates well; avoid using dried dill here for best results.
• Egg: 1 large egg, lightly beaten. The primary binder for the patty mixture, helping hold everything together.
• All-Purpose Flour: 30 g (1/4 cup) plus more for dredging. Used in the mixture as a binder and for creating a dry surface for the egg wash and panko to adhere to.
• Panko Breadcrumbs: 60 g (1/2 cup). Provides the necessary crunchy texture for the exterior of the patties. Panko creates a much crispier result than traditional breadcrumbs; I highly recommend using panko for this specific fish patties recipe.
• Provolone Cheese: 120 g (4.2 ounces), cut into 8 (1.5 cm / 0.6 inch) cubes. Provolone melts beautifully and provides the molten center; make sure to choose a mild variety. Ensure the cubes are roughly equal size for consistent melting.
• Seasoning: 1 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper. Adjust seasoning to taste after mixing, before forming the patties.
• To Serve: 1 lemon, cut into wedges. For serving, adding a burst of brightness that cuts through the richness of the cheese.

Instructions

1. Cook the fish and potatoes. Place the fish fillets in a pot and cover with water. Bring to a gentle simmer over medium heat and cook for 5-7 minutes. The fish is ready when opaque and flakes easily with a fork; drain and let cool slightly. While fish cooks, boil the quartered potatoes in salted water until very tender (about 15-20 minutes). Drain thoroughly and mash until smooth, removing all lumps.
2. Sauté aromatics and prepare mixture base. Heat 30 ml (2 tablespoons) of olive oil in a small pan over medium heat. Add the diced onion and sauté for 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Remove from heat. In a large bowl, combine the flaked fish, mashed potatoes, sautéed onion and garlic, fresh dill, beaten egg, 30 g flour, salt, and black pepper. Mix gently until just combined.
3. Form patties around provolone core. Divide the mixture into 8 equal portions. Take one portion and flatten it in your palm. Place one cube of provolone cheese in the center, then carefully form the fish mixture around the cheese, sealing it completely. Create a round or oval patty shape. If the mixture feels too wet to form the fish patties, chill them for 20 minutes in the refrigerator before moving to the next step.
4. Dredge and coat the patties. Prepare your dredging station: place a small amount of flour on one plate and the panko breadcrumbs on another. Gently roll each patty first in the flour (shaking off excess), then dip into the remaining beaten egg (if any, otherwise just flour and crumbs), and finally coat thoroughly in the panko breadcrumbs. Press gently to adhere the panko evenly for a crispy crust.
5. Fry until golden brown and molten. Heat 1 cm (0.4 inch) of olive oil in a large non-stick frying pan over medium heat. Once hot, place the patties carefully in the pan, ensuring not to overcrowd it (cook in batches if necessary). Fry for 4-5 minutes per side, or until golden brown and crispy on the outside, and the internal cheese is molten.
6. Finish and serve. Remove the cooked patties from the pan and place them on a wire rack lined with paper towels to drain excess oil. Arrange two golden-brown patties on a plate, optionally slicing one in half to expose the molten center. Garnish generously with fresh dill sprigs and serve immediately with a lemon wedge.

Tips for Preventing Fish Patties from Falling Apart

Ensuring your fish patties hold their shape is crucial for a successful fry. Here are a few key tips to prevent them from breaking apart during cooking:

• Ensure the mixture base is cool: If the mashed potatoes or flaked fish are still hot when combined, the egg will start to cook, and the patties will be more likely to fall apart during frying.
• Don’t overmix: Overworking the fish and potato mixture can make the texture tough and sticky; mix gently until just combined.
• Get the coating right: The dredge process (flour, egg, panko) is crucial for creating a protective crust that holds the patty together while frying. Ensure a full, even coating.
• Chill before frying: If the patties feel soft or pliable, chill them in the refrigerator for 20-30 minutes before frying to firm them up.

How to Meal Prep Fish Patties for Easy Weeknight Dinners

These provolone-stuffed fish patties are fantastic for meal prep, making healthy eating simple even on busy weeknights. Here is how I manage prep for quick family dinners later in the week:

• Prepare ahead: Form the patties according to step 3, place them on a parchment-lined tray, and keep them refrigerated for up to 2 days before cooking.
• Freezing raw patties: If freezing, place the raw, formed patties on a tray and flash freeze them uncovered until solid. Once frozen, transfer them to a freezer-safe bag or container for up to 3 months.
• Reheating: Reheat fully cooked leftovers in the oven at 350°F (175°C) for 10-15 minutes or in an air fryer for 5-8 minutes until warmed through and crispy.

FAQs

Q: Can I bake or air fry these fish patties instead of pan-frying?

A: Yes, absolutely! For a less oily option, air fry at 400°F (200°C) for 10-12 minutes, flipping halfway. Bake at 400°F (200°C) for 20-25 minutes until golden brown.

Q: What’s the best fish to use for this recipe?

A: Firm white fish fillets like cod, haddock, or pollock work best because they flake easily and don’t get mushy. Avoid oily fish like salmon, which changes the flavor profile significantly and can make the fish patties too rich with the cheese.

Q: Can I swap the provolone cheese for something else?

A: Absolutely! Mozzarella or Monterey Jack are great substitutions for the molten center. They melt well and have a mild flavor that complements the fish and potato mixture.

Q: Can I use canned fish for this recipe?

A: While fresh fish provides the best flavor and texture for this specific recipe, canned salmon or tuna can be used in a pinch for these fish patties. Be sure to drain and flake them well, adjusting the liquid content if needed.

Q: What are some good side dishes to serve with these?

A: These cheesy fish patties pair wonderfully with a simple lemon butter sauce, a crisp side salad, steamed vegetables, or a creamy coleslaw for a full family meal.

Conclusion

These provolone-stuffed fish patties are a simple, hearty, and kid-friendly way to get more fish into your family’s meal rotation. The crispy crust and warm, cheesy center make this recipe a guaranteed hit for easy dinner ideas. Make them this week and share your success with us! You can save this recipe on Pinterest for healthy eating inspiration by clicking the “Save” button in the corner.

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