Breaded Fish Patties with Basil
I have a beautiful basil plant inmy backyard and it is getting pretty large, so I planned to use it in my cooking.Here is a recipe I have been making for a while “Breaded Fish with Basil”. The recipe uses a generous amount of basil! Basil has a natural affinity to fish and here is a good example for that. This beautiful fragrant herb lends the fish a wonderful depth of flavor and a bright color. I have shared the recipe with my friends and they always come back with rave reviews. It is dairy-free and eggless too!
Basically these breaded patties are fried but can easily be baked as well! They would be great served with a drizzle of basil olive oil sauce or simply a squeeze of fresh lemon juice. Serve them with baked potato wedges or French fries! The recipe makes about 10 – 12 patties. An ultimate comfort food!
An old recipe favorite that I have updated with new photos!
Leave the fish fillet out to defrost (if frozen) just enough that you can cut it with a knife. Rinse and pat dry with kitchen paper towels. Cut the fish into medium squares. Place in a food processor (you may probably need to do that in batches) and blend until you have a smooth paste with no solid pieces. (Remove obvious veins) Set aside!
Place the onion, garlic cloves and basil leaves in a food processor fitted with a metal blade.
Pulse until finely minced. Set aside.
Mix the basil mixture with the smooth pureed fish andpulse to incorporate together.
With your hands, shape the mixture into 10 – 12 balls roughly the size of a tennis ball
Form into steak-sized patties. In a shallow container, place the breadcrumbs and dredge both sides of each patty, completely covering the fish.
Heat oil to an adequate frying temperature and fry the fish patties, in batches, to a golden color.
Serve with a squeeze of lemon juice
To make the basil olive oil: Place all the ingredients in a food processor and pulse until you have a smooth paste!
Or serve with basil olive oil, optional!
Breaded fish patties with basil
Description
Ingredients
- 1 kg/ 2lb. 4 oz. cod/ haddock/ halibutfish fillet
- 1 large onion roughly chopped
- 1 garlic head
- 1 redHabanero pepper
- 1 tablespoon salt or to taste
- 2 cups fresh basil leaves
- 1 cup breadcrumbs preferably panko
- 3 cups canola oil for frying the fish
- A pinch of freshly grated black pepper
For the basil oilive oilsauce:
- ¾ cup basil leaves
- ½ cup olive oil
- 1 garlic clove crushed
- 1 red pepper optional
- A pinch of salt
Instructions
- Leave the fish fillet out to defrost (if frozen) just enough that you can cut it with a knife. Rinse and pat dry with kitchen paper towels.
- Cut the fish into medium squares and transfer to afood processor (you may probably need to do that in batches) and blend until you have a smooth paste with no solid pieces. (Remove obvious veins)
- Place the onion, garlic cloves and basil leaves in a food processor fitted with a metal blade and pulse until finely minced. Addthe smooth pureed fish andpulse to incorporate together the fish with the basil mixture. Adjust salt and black pepper and red Habanero(if used) to taste . Refrigerate the fish paste for 1 hour.
- With your hands, shape the mixture into 10 – 12 balls roughly the size of a tennis ball. Form into steak-sized patties.
- In a shallow container, place the breadcrumbs and dredge both sides of each patty, completely covering the fish.
- Heat oil to an adequate frying temperature and fry the fish patties, in batches, to a golden color. Serve immediately and drizzle a teaspoon of basil olive oil over each serving, optional!
Notes
