Pollock Fish Cakes with Lemon & Dill

Method

• How to Make Pollock Fish Cakes with Lemon & Dill
• Check pollock fillets for bones, removing any pin bones with tweezers if present
• Pat pollock fillets dry with paper towel to minimize excess moisture
• Cut pollock into uniform 1-inch pieces for even cooking
• Fill a saucepan with water, bring to a gentle simmer
• Place pollock pieces in simmering water and poach gently for 5–6 minutes until opaque and flaky
• Remove pollock with a slotted spoon and let cool completely, then flake into small pieces
• Crack eggs into a large mixing bowl and whisk until homogeneous
• Add Dijon mustard, chopped fresh dill, freshly squeezed lemon juice, and a generous pinch of salt and black pepper to eggs and whisk to combine
• Add the flaked pollock to the egg mixture and gently fold together until just mixed
• Sprinkle in plain bread crumbs and gently fold mixture, avoiding over-mixing to maintain texture
• Divide mixture into equally sized portions (about 8 cakes) and shape each into a patty about 1 inch thick
• Place shaped fish cakes on a parchment-lined tray, cover, and chill for 20–30 minutes to firm up
• While cakes are chilling, prepare lemon wedges for serving
• Heat olive oil in a large non-stick skillet over medium heat
• Once oil is hot, gently add fish cakes to pan, working in batches if necessary
• Cook fish cakes for 3–4 minutes on each side, or until golden brown and crisp, turning carefully
• Transfer cooked fish cakes to a paper towel-lined plate to drain excess oil
• Season lightly with extra salt and pepper, if desired, while still warm
• Plate fish cakes with lemon wedges on the side
• Serve hot as a main course, optionally with a simple green salad or steamed vegetables