Ultimate fish cakes

Name: Ultimate fish cakes
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 125 milliliters mayonnaise; 1 Tbsp capers, roughly chopped (rinsed and drained if salted); 1 teaspoon creamed horseradish; 1 teaspoon Dijon mustard; 1 small shallot, very finely chopped; 1 teaspoon flatleaf parsley, finely chopped; 450 grams skinned Icelandic cod or haddock fillet, from a sustainable source; 2 bay leaves; 150 milliliters milk; 350 grams Maris Piper potatoes; 1 teaspoons finely grated lemon zest; 1 Tbsp flatleaf parsley, chopped; 1 Tbsp snipped chives; 1 egg; 1 serving flour, for shaping; 3 Tbsps vegetable or sunflower oil, for shallow frying; 1 serving lemon wedges and watercress, to serve; 85 grams fresh white breadcrumbs, preferably a day or two old

The recipe Ultimate fish cakes can be made in roughly 55 minutes. This recipe serves 4. One serving contains 492 calories, 24g of protein, and 37g of fat. It works well as a main course. A mixture of dijon mustard, lemon wedges and watercress, flour, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a pescatarian diet. If you like this recipe, you might also like recipes such as Naomi Duguid's Fish Cakes and Fish Balls, Ultimate Crab Cakes, and The Ultimate Crab Cakes.

Instructions

Mix together 125ml mayonnaise, 1 rounded tbsp roughly chopped capers, 1 rounded tsp creamed horseradish, 1 rounded tsp Dijon mustard, 1 small very finley chopped shallot and 1 tsp finely chopped flatleaf parsley. Set aside.

Ingredients you will need

Flat Leaf Parsley

Dijon Mustard

Horseradish

Mayonnaise

Shallot

Capers

Lay 450g skinned Icelandic cod or haddock fillet and 2 bay leaves in a frying pan.

Ingredients you will need

Bay Leaves

Haddock

Cod

Equipment you will use

Frying Pan

Pour over 150ml milk and 150ml water.

Ingredients you will need

Water

Milk

Cover, bring to a boil, then lower the heat and simmer for 4 mins. Take off the heat and let stand, covered, for 10 mins to gently finish cooking the fish.

Ingredients you will need

Fish

Meanwhile, peel and chop 350g Maris Piper potatoes into even-sized chunks.

Ingredients you will need

Maris Piper

Put them in a saucepan and just cover with boiling water.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add a pinch of salt, bring back to the boil and simmer for 10 mins or until tender, but not broken up.

Ingredients you will need

Salt

Lift the fish out of the milk with a slotted spoon and put on a plate to cool.

Ingredients you will need

Fish

Milk

Equipment you will use

Slotted Spoon

Drain the potatoes in a colander and leave for a min or two.

Ingredients you will need

Potato

Equipment you will use

Colander

Tip the potatoes back into the hot pan on the lowest heat you can and let them dry out for 1 min, mashing them with a fork and stirring so they don't stick. You should have a light, dry fluffy mash.

Ingredients you will need

Potato

Equipment you will use

Frying Pan

Take off the heat and beat in 1 rounded tbsp of the sauce, then tsp lemon zest, 1 tbsp chopped flatleaf parsley and 1 tbsp snipped chives.

Ingredients you will need

Flat Leaf Parsley

Lemon Zest

Chives

Sauce

Season well with salt and pepper. The potato should have a good flavour, so taste and adjust to suit.

Ingredients you will need

Salt And Pepper

Potato

Drain off liquid from the fish, grind some pepper over it, then flake it into big chunks into the pan of potatoes.

Ingredients you will need

Potato

Pepper

Fish

Equipment you will use

Frying Pan

Using your hands, gently lift the fish and potatoes together so they just mix. You'll only need a couple of turns, or the fish will break up too much. Put to one side and cool.

Ingredients you will need

Potato

Fish

Beat 1 egg on a large plate and lightly flour a board.

Ingredients you will need

All Purpose Flour

Egg

Spread 85g fresh white breadcrumbs on a baking sheet. Divide the fish cake mixture into four.

Ingredients you will need

Breadcrumbs

Spread

Fish

Equipment you will use

Baking Sheet

On the floured board, and with floured hands, carefully shape into four cakes, about 2.5cm thick. One by one, sit each cake in the egg, and brush over the top and sides so it is completely coated.

Ingredients you will need

Egg

Sit the cakes on the crumbs, patting the crumbs on the sides and tops so they are lightly covered.

Transfer to a plate, cover and chill for 30 mins (or up to a day ahead).

Heat 3-4 tbsp vegetable or sunflower oil in a large frying pan. To test when ready, drop a piece of the dry breadcrumbs in - if it sizzles and quickly turns golden brown, it is ready to use.

Ingredients you will need

Breadcrumbs

Sunflower Oil

Vegetable

Equipment you will use

Frying Pan

Fry the fish cakes over a medium heat for about 5 mins on each side or until crisp and golden.

Ingredients you will need

Fish

Serve with the rest of the sauce (squeeze in a little lemon to taste), lemon wedges for squeezing over and watercress.

Ingredients you will need

Lemon Wedge

Watercress

Lemon

Sauce

Equipment

Ingredients

Servings:

125milliliters

mayonnaise 1Tbsp

capers, roughly chopped (rinsed and drained if salted)1teaspoon

creamed horseradish 1teaspoon

Dijon mustard 1small

shallot, very finely chopped 1teaspoon

flatleaf parsley, finely chopped 450grams

skinned Icelandic cod or haddock fillet, from a sustainable source 2

bay leaves 150milliliters

milk 350grams

Maris Piper potatoes 1teaspoons

finely grated lemon zest 1Tbsp

flatleaf parsley, chopped 1Tbsp

snipped chives 1

egg 1serving

flour, for shaping 3Tbsps

vegetable or sunflower oil, for shallow frying 1serving

lemon wedges and watercress, to serve 85grams

fresh white breadcrumbs, preferably a day or two old

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Esperto Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 10 dollars.