So earlier today I was shiteing on about my rather humbly titles ‘Awesome Fishcakes’ on Twitter and I was asked by someone to post her on one or failing that give her my recipe. I decided to kill two birds with one stone and lash up an auld blog po & share my way of making fish cakes with the world (and Amy by default).
To call this a recipe might be a bit of a stretch as I have being making them for quiet a while and don’t measure anything, also the ingredients can and do change depending on what we have in the fridge. I usually batch make them and it means I have some for the following week in the freezer. You can scale up or down the quantities to suit your needs.
- Mashed potato, ideally this should be cold so I make some extra for dinner the evening before I’m making the fish cakes. Usually I have it 50/50 or there about with the combined weight of the fish. So in this large batch about 1200g of regular mashed spuds.
- 250g Salmon
- 250g Cod
- 250g Smoked Haddock / Colley
- Hand full of fresh Parsley and same again of fresh chives.
- One large Onion peeled and cut into large chunks.
- Half a bag or regular bread crumbs.
- Enough milk to cover fish in saucepan.
- 4 Large eggs ( ideally free range as the chickens have a better life)
- Salt and pepper to season
- Bay leaf
- Flour ( Plain though some like self raising as they feel it can make them lighter)
- Place your whole fillets of fish in a wide shallow saucepan with your chopped onion and bay leafs. Cover in with milk and bring to simmer. The fish can be done from fresh or frozen. This should take about 10-12 mins. Once it’s simmering away turn off the heat and let it continue to cook in the residual heat. We really want to try not over cook the fish at this point so once it goes just off transparent it’s done.
- Drain away all the liquid away keeping only a small amount of the onion. Once the fish has cooled enough to touch without burning the hands off yourself it’s time to start flaking all of the fish into a large bowl. If some of your fillets have skin on them now is the time to take it off.
- Now using a fork mix all of you potatoes, fish, finny chopped herbs and onion we kept in a large bowl. We don’t want to turn it all into mush so a light touch is best here.
- I then put in a couple of large spoon desert spoons of flour until the mixture becomes dry and white looking. Then mix in two of your beaten eggs, it’s difficult to describe the texture we’re going for here but not too wet or too dry and still kind sticky is about right.
- We’re now ready to make them look like the finished article. Put some flour on your work top and using your hand scoop out a small amount of the mix and between your floured hands and shape your patty’s. Put your fish cakes on a try and in the fridge to chill for an hour or more, its well worth it.
- At least the end is near! Pre heat your oven to 190 deg / Gas Mk 6 or there abouts. We’re going to bread our patty’s so put your bread crumbs in a bowl. In another bowl have the remainder of the eggs with a splash of milk added and beaten.
- Using your hands soak a fish cake in the egg mix and then into the bread crumbs ensuring that they are well well coated, don’t skimp here. Then straight away pop it into hot frying pan with about 5mm of veg oil (don’t use Olive oil as it burns at the temp we want the pan). Do this with all of your fish cakes until they are golden brown on both sides.
It’s at this stage where you can let some cool and pop in the freezer for another time.
- Now pop your fish cakes on to a baking try and into your oven for about 15mins turning half way through.
That’s it job done, normally we have them with just some Walnut and Feta salad but if your feeling a little peckish you can add some chips or wedges as a side. Some sweet chilli sauce if what you want to go with them.
I know these seem like an awful lot of work for something so simple and no doubt there are better or quicker ways to make them but trust me when I say these are seriously worth the effort. Once you make them once you will be able to make them in no time and with minimal fuss. These are melt in your mouth good.
I would also say is you don’t have to break the bank on what fish you use, often the cheaper cuts and species are tastier.
I’d love to see other recipes people like to use and if anyone tries my recipe please let me know how you get on.