Cronchy Potato Chip Crusted Fish Cakes


Serve these with a bright lemony green salad, and don’t forget to use those extra crushed potato chips as croutons! Waste not, want not! These would also be excellent in sandwich form between two sides of a nice fat brioche bun and topped with arugula. You’re already making a horseradish dill yogurt sauce, so the fixings are all there!

Active Time: 1 hr 20 mins

Total Time: 1 hr 30 mins



  • 1 russet potato (¾ lb)
  • 6 garlic cloves
  • 6 scallions
  • 1 large bunch dill
  • 2 lemons


  • ½ cup panko breadcrumbs
  • 5 tablespoons prepared horseradish
  • ¾ cup mayonnaise
  • Olive oil, for frying
  • Kosher salt, freshly ground black pepper
  • 8 ounces potato chips


  • 1½ cups whole milk
  • ¾ cup full fat Greek yogurt


  • ½ pound hot smoked fish (any kind)
  • 2 large eggs

1. Heading Style Three:

  • Peel 1 russet potato. Cut it in half lengthwise and then crosswise into 1½” chunks. Place in a medium saucepan and cover with 1½ cups whole milk and 1 ½ teaspoons salt.
  • Firmly smash and peel 6 garlic cloves; add to the pot and bring to a simmer over medium high heat. Once simmering, reduce to maintain a simmer and cook until the potatoes are fork tender, 10-14 min. Drain and let cool.

2. Make the mix:

  • Once cool enough to handle, break/crush the potatoes with your hands into a large bowl, along with the garlic.
  • Finely grate the zest of two lemons into the bowl, flake ½ pound of hot smoked fish into the bowl in small pieces.
  • Finely chopped 1 bunch of dill, setting ¼ cup aside for the sauce you’ll be making later on.
  • Slice 6 scallions. Add the scallions and dill to the potatoes along with ¼ cup full fat greek yogurt, ¼ cup mayonnaise, 1 large egg, ½ cup panko breadcrumbs, 3 tablespoons prepared horseradish, and lots of freshly ground black pepper. Using a fork, mash the ingredients together until very well combined. Taste the mixture and add salt and pepper as needed here. If the mixture seems quite wet, add another tablespoon or so of panko breadcrumbs.
  • Divide the mixture into 8 equal portions and pat into 1” inch thick pucks. Transfer to a plate or baking sheet and chill for at least 30 minutes.

3. Make the horseradish dill yogurt:

  • In a small bowl, whisk together the remaining ½ cup mayonnaise, ½ cup full fat Greek yogurt, 2 tablespoons prepared horseradish, and chopped dill. Season with salt and pepper.

4. Dredge and fry:

  • Lightly beat the remaining egg and a splash of water in a shallow dish.
  • Place 8 ounces of potato chips in a resealable bag, and smash with a rolling pin or the bottom of a skillet until finely ground. Transfer to a shallow dish.
  • Working one at a time, coat each fish cake in the egg wash, and then coat in the potato chip crumbs, patting them to help them adhere.
  • Heat about ¼” depth of olive oil in a large nonstick skillet over medium. Working in batches, fry the fish cakes, reducing the heat to medium low as it gets hotter to encourage a slow even crisping. Flip the cakes halfway through, and fry for a total of about 2-3 minutes per side.
  • Transfer to a paper towel lined plate and season with salt. Repeat with remaining fish cakes

5. Serve:

  • Serve hot with the horseradish dill cream, lemon wedges, and a big ole’ lemony green salad. If you’ve got leftover potato chip crumbs, those make great crunchy toppings to a green salad!!! YOU ARE WELCOME!

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