Perfect fish cakes

Crispy outside, melt-in-your-mouth inside! ✨ These fish cakes are simply perfect. 😋🍽️

1. What to Know First:

Perfect fish cakes are a delightful way to enjoy the delicate flavors of the sea. Crispy on the outside and tender on the inside, these little patties are a guaranteed crowd-pleaser, whether served as an appetizer or a light meal.

2. Ingredients List:

• 125 ml mayonnaise
• 1 Tbs capers, roughly chopped (rinsed and drained if salted)
• 1 tsp creamed horseradish
• 1 tsp Dijon mustard
• 1 small shallot, finely chopped
• 1 tsp parsley, finely chopped
• 450 g cod fillets
• 2 bay leaves
• 150 ml milk
• 150 ml water
• 350 g potatoes, peeled and cut into even chunks
• A pinch of salt
• ½ tsp lemon zest, grated
• 1 Tbs fresh parsley, chopped
• 1 Tbs chives, snipped
• ¼ tsp pepper
• Flour, for shaping
• 1 egg
• 85 g breadcrumbs, homemade
• 3-4 Tbs sunflower oil, for shallow frying
• Lemon wedges, to serve

3. Let’s Get Cooking:

Begin by poaching or steaming the fish until it's cooked through. Mash cooked potatoes and combine them with the flaked fish, herbs, and seasonings. Form the mixture into patties, chill them briefly, and then pan-fry or bake until golden brown and crispy.

Step 1: Prepare the sauce

Combine all the sauce ingredients in a bowl. Whisk them together until well combined. Once mixed, set the sauce aside for later use.

Step 2: Arrange fish and bay leaves

Place the fish fillets in a single layer in a frying pan. Tuck the bay leaves in between the fish pieces. This will infuse the fish with their aroma during cooking.

Step 3: Poach the fish

Pour milk and water over the fish in the pan. Cover the pan and bring the liquid to a boil, then reduce the heat to low and simmer for 4 minutes. Remove from the heat and let stand, covered, for 10 minutes to gently finish cooking. Carefully lift the fish out of the milk with a slotted spoon and place it on a plate to cool.

Step 4: Cook the potatoes

Place the potatoes in a pot of salted water. Bring the water to a boil and cook the potatoes for approximately 10 minutes, or until they are tender enough to be easily pierced with a fork, but not falling apart.

Step 5: Drain the potatoes

Carefully pour the cooked potatoes into a colander to drain all the water. Allow the potatoes to sit in the colander for a minute or two to release any excess moisture.

Step 6: Mash the potatoes

Return the drained potatoes to the hot pan over very low heat. Let them dry out for about a minute, mashing them with a fork and stirring to prevent sticking. The mash should be light, dry, and fluffy. Remove from the heat and mix in 1 tablespoon of the sauce, lemon zest, parsley, pepper, and chives. Set aside.

Step 7: Combine fish and potatoes

Drain any remaining liquid from the cooked fish. Flake the fish into large chunks and add them to the pan of mashed potatoes. Gently lift and mix the fish and potatoes together with your hands, being careful not to overmix. Aim for just a couple of turns to avoid breaking up the fish too much. Set aside to cool.

Step 8: Prepare egg and flour

Beat an egg thoroughly on a large plate. Lightly flour a clean cutting board or similar flat surface.

Step 9: Shape and egg the cakes

Spread the breadcrumbs on another plate. On the floured board, using floured hands, carefully shape the fish and potato mixture into 4-6 cakes, approximately 2.5 cm thick. One at a time, place each cake in the beaten egg, brushing the top and sides to ensure it is completely coated.

Step 10: Coat with breadcrumbs

Transfer each egg-coated cake to the plate of breadcrumbs. Gently pat the crumbs onto the sides and top of each cake, ensuring they are lightly and evenly covered.

Step 11: Chill the cakes

Place the breaded fish cakes on a clean plate. Cover the plate with plastic wrap or foil, and chill in the refrigerator for at least 30 minutes, or up to a day in advance. This helps the cakes hold their shape during frying.

Step 12: Fry the fish cakes

Heat oil in a large skillet over medium heat. Carefully place the chilled fish cakes in the hot oil, ensuring not to overcrowd the pan. Fry for approximately 5 minutes on each side, or until the cakes are crisp and golden brown.

Step 13: Serve and enjoy

Serve the fried fish cakes immediately while they are still hot and crispy. Drizzle with the remaining sauce. Squeeze a little lemon zest into the sauce for an extra burst of flavor. Provide lemon wedges on the side for squeezing over the fish cakes.

4. Serving Suggestions

Serve your perfect fish cakes hot with a dollop of tartar sauce, a squeeze of lemon, or a side of creamy coleslaw. They're also delicious alongside a green salad or crispy fries.

5. Nutrition

Serving size: 6 servings, Calories: 417kcal, Protein: 19g, Fat: 25g, Carbohydrates: 29g, Fiber: 2g, Sugar: 3g, Cholesterol: 71mg, Sodium: 354mg

6. One Last Bite:

These perfect fish cakes are a testament to simple ingredients transformed into a culinary delight. Easy to make and endlessly customizable, they're a fantastic way to enjoy seafood any day of the week. Share this recipe and spread the fish cake love!