Crispy Fish Cakes With Lemon Caper Yogurt Dip

This post is sponsored by King Oscar | Opinions are my own

I’m not quite sure what happened to fall, but here we are, entering peak holiday season! (I type this as I sip my hot coffee whirled with festive peppermint creamer, clad in wooly socks in front of the fire place. It’s happening.)

Though I’m a true introvert who basks in quiet evenings at home, I crave December and all of its glittery chaos. I love how cozy our living room is when it’s decked out in Christmas decor. I cherish the annual holiday traditions we have with our friends, and I love driving around rich neighborhoods with my husband, sipping egg nog lattes, pretending we’re Christmas light critics. Especially since we’ve been seeing some pretty tacky set-ups in even the most upscale neighborhoods. “I guess you can’t buy good taste!”

But more than anything, I love the overindulgence.

When comfort food meets snack food, it’s a beautiful thing.

And these Crispy Fish Cakes smothered in tangy Lemon Caper Yogurt Dip are delicious proof.

If you plan on entertaining over the holidays, you *need* these nom-worthy cakes on your menu, my friends.

King Oscar’s Mackerel in Olive Oil.

My love for crispy fish cakes started years ago with crab cakes. And as much as I love crab, it can be difficult to find canned sustainable crab — not to mention the fact that crab comes with a hefty price tag.

Tuna is another popular option for fish cakes, but since discovering King Oscar’s mackerel fillets, I am totally and completely over tuna. My love for King Oscar’s melt-in-your-mouth fillets started with this Mediterranean mackerel protein wrap and continues to stay strong with these glorious fish cakes.

This North Atlantic “scomber scrombus” mackerel is a smaller species that sits lower on the food chain. It’s sustainably wild-caught from the Northeast Atlantic Ocean between Norway and the Faroe Islands, and that alone speaks for the high quality of these meaty fillets.

Crispy Fish Cakes With Lemon Caper Yogurt Dip

I’m not even ashamed to admit that I ate over half of these myself after shooting photos.

They’re that good.

Despite their wow factor, these fish cakes are made up of simple ingredients including King Oscar’s Mackerel in Olive Oil, scallions, tangy Dijon mustard, lemon juice, familiar spices, Panko bread crumbs, and an egg. Easy peasy.

And of course, every crispy-fried snack need a smear of creamy dip.

The yogurt dip is a simple mix of plain Greek yogurt, briny capers, lemon juice, Worcestershire sauce, and freshly chopped parsley. It pairs ah-mazingly with these crunchy gems, but if you decide to go with your own concoction, be sure to let me know! I love hearing about your creations.

For more delish recipes that bring King Oscar to your table, try these:

• For breakfast: Fisherman’s Huevos Rancheros
• Lunch: Mediterranean Mackerel Protein Wrap, Mini Puttanesca Pizzas
• And dinner: Five-Ingredient Weeknight Pasta With Sardines and Tomatoes

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Crispy Fish Cakes With Lemon Caper Yogurt Dip

By: Dana Sandonato

These Crispy Fish Cakes are perfect for entertaining. They're quick, easy to make, call for simple ingredients, and are downright crave-worthy.

Prep Time: 25 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 30 minutes minutes

Servings: 8

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Ingredients 

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Crispy Fish Cakes

• ▢ 2 4.05 oz tins of King Oscar Mackerel in Olive Oil (Royal Fillets), well drained, You can reserve the olive oil from the tin for sauteeing later
• ▢ 1/4 cup scallions, thinly sliced
• ▢ 1 tsp freshly squeezed lemon juice
• ▢ 2 tsp Dijon mustard
• ▢ 1/4 tsp smoked paprika
• ▢ 1/2 tsp kosher salt
• ▢ Cracked black pepper, to taste
• ▢ 1 large egg, beaten
• ▢ 1 cup Panko bread crumbs
• ▢ Olive oil, for sauteeing

Lemon Caper Yogurt Dip

• ▢ 1/4 cup plain Greek yogurt
• ▢ 2 tsp capers, drained and roughly chopped
• ▢ 1 tsp freshly squeezed lemon juice
• ▢ 1/4 tsp Worcestershire sauce
• ▢ 1 TBSP freshly chopped parsley, + more for garnish

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Instructions 

Crispy Fish Cakes

• Add the drained mackerel to a medium-sized bowl. Roughly flake it with a fork until it's shredded up. Add the scallions, lemon juice, Dijon mustard, paprika, salt, and pepper. Mix well and taste. Adjust seasoning if needed, then add the beaten egg and 1/4 cup of the Panko breadcrumbs; mix until cohesive.
• With a tablespoon, scoop up a heaping helping of the mixture and form it into a small puck, placing them on a parchment-lined cookie sheet. You should end up with eight cakes. When done, transfer them to the fridge and let them sit for 15 minutes to help them firm up so they don't fall apart. In the meantime, make your dip.
• Once the cakes have set, remove them from the fridge. Fill a small bowl or pie plate with the remaining Panko bread crumbs. Carefully press and coat each puck in the panko bread crumbs on all sides; set aside on a plate.
• Cover the bottom of a small to mediuam (10-12 inch) frying pan with olive oil (you can also use the reserved oil from the can of mackerel here) and heat over medium until the oil starts to lightly smoke.
• Carefully transfer the cakes to the pan and saute for 2 to 3 minutes on each side, or until they're golden brown in color. When done, transfer them to a cooling rack and let cool for about five minutes before serving serve with dip!
  

Lemon Caper Yogurt Dip

• In a small bowl, mix all of the ingredients together until well blended. Taste, and adjust to your liking. Garnish with freshly chopped parsley and serve with Crispy Fish Cakes.

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