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Fishcakes

Name: Fishcakes
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 1kg floury potatoes; 50g butter; 1 pint of milk; 350g cod fillet, skin on; 2 bay leaves; 6 peppercorns; 100g smoked salmon, chopped; Handful of chopped fresh chives; Handful of chopped parsley; Flour, for dusting; 2 eggs, beaten; 100g fresh white breadcrumbs; Vegetable oil, for shallow frying; Lemon wedges, to serve; For the tartare sauce; 25g gherkins, chopped; 25g capers, chopped; Handful of chopped parsley; Dash of lemon juice; 4 good tbsp mayonnaise

Published: 31 Dec 03
Updated: 18 Jun 24

These easy fishcakes, made with cod and salmon, are the perfect midweek meal solution for all the family.

Easy
January 2004

Test kitchen approved

Serves 4
Hands on time 50 mins

These easy fishcakes, made with cod and salmon, are the perfect midweek meal solution for all the family.

Freezable

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Ingredients

1kg floury potatoes
50g butter
1 pint of milk
350g cod fillet, skin on
2 bay leaves
6 peppercorns
100g smoked salmon, chopped
Handful of chopped fresh chives
Handful of chopped parsley
Flour, for dusting
2 eggs, beaten
100g fresh white breadcrumbs
Vegetable oil, for shallow frying
Lemon wedges, to serve

For the tartare sauce

25g gherkins, chopped
25g capers, chopped
Handful of chopped parsley
Dash of lemon juice
4 good tbsp mayonnaise

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Method

Cut the potatoes into even-sized pieces and boil in salted water for 15-20 minutes until tender. Drain well, return to the saucepan and heat for 30 seconds to remove any moisture. Add the butter and a splash of milk if you like, and mash well.
Meanwhile, put the cod in a shallow pan and pour over the milk to cover. (Add a little water if it doesn’t cover.) Add the bay leaves and peppercorns and bring to the boil. Reduce the heat and simmer for 5-6 minutes until tender. Remove from heat. Flake the fish, discarding any bones and skin. Stir the fish into the mash, with the salmon, chives, parsley and plenty of seasoning. Divide into eight and shape each into a fishcake.
Put the flour, egg and breadcrumbs into three shallow dishes. Dip the fishcakes first in flour, then in beaten egg and finally coat all over in breadcrumbs. (You can chill them or freeze them at this stage, if you like.)

For the tartare sauce, mix all the ingredients together – ready to dip your fishcakes in.
Heat the vegetable oil in a frying pan and fry the fishcakes for 5-6 minutes each side until golden and heated through. Serve