Irish Fish Boxty

Discover the heartwarming taste of Ireland with our Irish Fish Boxty—a delightful fusion of classic potato pancake and freshly caught seafood. This recipe brings a modern twist to an age-old staple, making it a must-try for both traditionalists and adventurous foodies alike. Perfectly crispy on the outside and tender within, these fish-stuffed pancakes are served with a tangy slaw that elevates this street food experience.

“Irish Fish Boxty: A perfect blend of tradition and innovation, where every bite tells a story.”

Ingredients

For the Boxty:

• 2 large potatoes (about 1 pound), peeled
• 1 medium russet potato, boiled until tender, cooled, and mashed
• 1/4 cup all-purpose flour
• 2 tablespoons finely chopped fresh parsley
• Salt and pepper, to taste
• Vegetable oil for frying

For the Fish Filling:

• 8 oz cod fillet or haddock, cut into small pieces
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 1 clove garlic, minced
• 1 teaspoon smoked paprika
• Salt and pepper, to taste

For the Tangy Slaw:

• 2 cups shredded cabbage (a mix of red and green)
• 1 carrot, julienned
• 3 tablespoons mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• Salt and pepper, to taste

Instructions

Boxty Preparation:

1. Prepare the Potatoes: Grate the peeled potatoes using a box grater or food processor until you have fine shreds.

2. Combine Ingredients: In a large bowl, mix the grated potato with mashed potato, flour, parsley, salt, and pepper. Stir well to combine into a sticky dough.

3. Form Pancakes: Divide the mixture into 8 equal portions. Flatten each portion into a round pancake about 1/4 inch thick on a floured surface.

Fish Filling:

4. Cook the Fish Filling: Heat olive oil in a skillet over medium heat. Add onions and garlic, sautéing until translucent. Stir in the fish pieces, smoked paprika, salt, and pepper. Cook until the fish is just done (about 5 minutes). Remove from heat and set aside.

Assembly:

5. Add Filling to Pancakes: Place a spoonful of the cooked fish mixture onto one half of each pancake. Fold the other half over to enclose the filling, pressing edges together to seal.

6. Fry the Boxty: Heat vegetable oil in a large skillet over medium heat. Fry each boxty until golden brown on both sides (about 3-4 minutes per side).

Tangy Slaw:

7. Prepare the Slaw: In a bowl, combine shredded cabbage and julienned carrot. Whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper to make the dressing. Pour over the slaw and toss until well coated.

Indulge in these Irish Fish Boxty at your next street food gathering or simply enjoy them as a comforting meal right at home. The crispy texture of the boxty combined with the savory fish filling and the refreshing tangy slaw makes for an unforgettable culinary experience. Pair it with a pint of Guinness or a glass of crisp white wine to truly savor this Irish delight!