My favourite Fishcake recipe—absolutely the best2014-10-11
- Prep Time : 20m
- Cook Time : 15m
- Ready In : 40m
- Salmon- 250 gm
- White fish- 250 gm
- Potatoes—350g (preferably Maris Piper)
- Lemon zest—1/2 tsp
- Parsley, chopped—1 tbsp
- Chives—1 tbsp (optional SPring onions)
- Flour—3-4 tbsp
- White breadcrumbs—1/2 cup
- Mayonnaise—3 tbsp 1 small shallot, very finely chopped 1 tsp flatleaf parsley, finely chopped
- Capers, roughly chopped— 1/2 tsp ( optional)
- Horseradish—1/4 tsp
- Dijon mustard—1 tsp
- Shallot, very finely chopped—1/4 cup
- Pepper powder—1/4 tsp+1/4 tsp
- Salt—to taste
Boil the fish in a large pan with the milk and 150 ml water. When it comes to a boil, lower the heat and simmer for 4 mins and switch off the heat. Cover and let stand for 10 minutes. The fish will continue to cook, but will be moist because of this and won't get dry and stringy.
While the fish is boiling, peel and chop the potatoes. In a large pan, pour boiling water, add the potatoes, and salt. Bring it bring back to the boil and simmer for 10 mins or until tender. Do not let them get mushy and overcooked.
Gently lift the fish out of the milk with a slotted spoon and put on a plate. Let cool.
Drain the potatoes and leave for a minute or two. Put them back into the hot pan on low heat and mash with a fork to get a light, dry fluffy mash. Take off the heat and beat in the mayonnaise, capers, horseradish, Dijon mustard, shallot (onion), lemon zest, parsley and chives. Season well with salt and pepper. The potato should have a good flavour, so taste and adjust to suit.
Drain and pat dry the fish with a kitchen towel. Add 1/4 tsp pepper powder and flake it. Mix it into the potatoes very very gently. Set aside and let cool.
Beat the egg and pour onto a large plate.
Divide the fish cake mixture into 4-6 portions. Carefully shape into four cakes, about 2.5cm thick. Use flour to coat your hands while doing this to avoid getting your hands all sticky.
Dip each fishcake in the beaten egg, and brush over the top and sides to coat completely. Then put the cakes on the breadcrumbs and pat the crumbs on the sides and tops to cover the fishcakes completely.
For a really crunchy cover, repeat this process, eggs and crumbs. Transfer to a plate, cover and chill for 30 mins . You can do this a day ahead. The fishcakes can even be frozen at this stage.
Heat the oil in a large frying pan. When hot, drop a piece of the dry breadcrumbs in - if it sizzles and quickly turns golden brown, it is ready to use.
Fry the fish cakes over a medium heat for about 5 mins on each side until crisp and golden.
Serve with a salad on the side.