Fishcakes

A simple, versatile and nutritious recipe which works with many types of fish. Serve with green vegetables and cheese, parsley or tartare sauce or add homemade potato wedges for an impressive midweek dinner.

Difficulty:πŸ‘πŸ‘πŸ‘πŸ‘

Cost: £££

Serves 4 people


200g potatoes, peeled
Salt
200g white fish fillets or 200g tinned fish
Butter
A few drops of lemon juice
A little chopped parsley
Black pepper
More salt (if required)
2 tablespoons plain flour
Salt & pepper
1 egg
A few drops of water
Salt & pepper
A handful of breadcrumbs
Vegetable oil – for frying

  1. Chop the potatoes, put them in a pan and cover with cold water and a pinch of salt. Bring to the boil – then turn down the heat, cover the pan and simmer for 10-15 minutes, until cooked.
  2. To cook the fish, there are various options.
    * Put the fish on a buttered plate and season. While you are boiling the potatoes, put the plate on top of the pan, covered with a well-fitting lid. The fish needs to be no more than 2cm thick, slice it before cooking, if necessary (doesn’t need to be neat).
    *Microwave until cooked through
    * Bake in foil
    * Use leftover cooked fish
    * Drain the tinned fish (if using), remove any bones or skin and mash up with a fork.
  3. Drain the potatoes when they are done and mash them. Remove any bones and skin from the fish. Flake it with a fork, then mix the potatoes and fish together. Season with a little salt and pepper. Mix in the lemon juice and parsley (optional). If you have time, let the mixture cool down. (It firms up after it has been kept in the fridge for a while.)
  4. Mix the flour, salt and pepper in a shallow bowl or plate.
  5. Break the egg into a shallow bowl or plate, add the water and seasoning and beat with a fork.
  6. Put the breadcrumbs into a shallow bowl or plate.
  7. With wet hands, form the fish mixture into round cakes or logs. First coat them with the seasoned flour. Then dip in the egg mixture to coat all over. Finally place in the breadcrumbs, turning them around so that the entire surface is covered.
  8. Heat some oil in a frying pan. (It needs to be hot – the fishcakes should sizzle when they land in the pan.) Turn the heat down to medium and fry the fishcakes until golden brown on both sides. Take them out of the pan and drain them on kitchen paper.

Method

  1. Chop the potatoes, put them in a pan and cover with cold water and a pinch of salt. Bring to the boil – then turn down the heat, cover the pan and simmer for 10-15 minutes, until cooked.
  2. To cook the fish, there are various options.
    * Put the fish on a buttered plate and season. While you are boiling the potatoes, put the plate on top of the pan, covered with a well-fitting lid. The fish needs to be no more than 2cm thick, slice it before cooking, if necessary (doesn’t need to be neat).
    *Microwave until cooked through
    * Bake in foil
    * Use leftover cooked fish
    * Drain the tinned fish (if using), remove any bones or skin and mash up with a fork.
  3. Drain the potatoes when they are done and mash them. Remove any bones and skin from the fish. Flake it with a fork, then mix the potatoes and fish together. Season with a little salt and pepper. Mix in the lemon juice and parsley (optional). If you have time, let the mixture cool down. (It firms up after it has been kept in the fridge for a while.)
  4. Mix the flour, salt and pepper in a shallow bowl or plate.
  5. Break the egg into a shallow bowl or plate, add the water and seasoning and beat with a fork.
  6. Put the breadcrumbs into a shallow bowl or plate.
  7. With wet hands, form the fish mixture into round cakes or logs. First coat them with the seasoned flour. Then dip in the egg mixture to coat all over. Finally place in the breadcrumbs, turning them around so that the entire surface is covered.
  8. Heat some oil in a frying pan. (It needs to be hot – the fishcakes should sizzle when they land in the pan.) Turn the heat down to medium and fry the fishcakes until golden brown on both sides. Take them out of the pan and drain them on kitchen paper.

Ingredients

200g potatoes, peeled
Salt
200g white fish fillets or 200g tinned fish
Butter
A few drops of lemon juice
A little chopped parsley
Black pepper
More salt (if required)
2 tablespoons plain flour
Salt & pepper
1 egg
A few drops of water
Salt & pepper
A handful of breadcrumbs
Vegetable oil – for frying


Use pollock, cod, coley or haddock, either fresh or frozen and thawed. Tinned salmon, mackerel or tuna will also work well.

If you have a food processor, you can use up your old bread to make the best and cheapest crumbs. Just cut or tear bread into small chunks and process for a few seconds. They can then be put in a bag and frozen, for whenever you need them.

The fishcakes can be cooked straight away or wrapped and stored in the fridge or freezer until needed.

 

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