Perfect fish cakes
Perfect fish cakes might be a good recipe to expand your main course recipe box. Watching your figure? This pescatarian recipe has 417 calories, 19g of protein, and 25g of fat per serving. For $1.74 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe from Foodista requires potatoes, parsley, flour, and salt. This recipe is liked by 16 foodies and cooks. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 60%. This score is good. Similar recipes are Naomi Duguid's Fish Cakes and Fish Balls, Naomi Duguid's Fish Cakes and Fish Balls, and Perfect fairy cakes.
Diets
Ingredients
mayonnaise
125 ml
capers
1 Tbs
creamed horseradish
1 tsp
dijon mustard
1 tsp
shallot
1 small
parsley
1 tsp
cod fillets
450 g
bay leaves
2
milk
150 ml
water
150 ml
potatoes
350 g
salt
1 pinch
lemon zest
0.5 tsp
parsley
1 Tbs
chives
1 Tbs
pepper
0.25 tsp
flour
6 servings
egg
1
breadcrumbs
85 g
sunflower oil
3 Tbs
lemon wedges
6 servings
Cooking in Steps
-
1Mix all the sauce ingredients together. Set aside.
-
2Lay the fish and bay leaves in a frying pan.
bay leaves
fish
frying pan -
3Pour over the milk and water. Cover, bring to a boil, then lower the heat and simmer for 4 minutes. Take off the heat and let stand, covered, for 10 minutes to gently finish cooking the fish. Lift the fish out of the milk with a slotted spoon and put on a plate to cool.
water
fish
milk
slotted spoon -
4Meanwhile, cook the potatoes in the salted water for 10 minutes or until tender, but not broken up.
potato
water
-
5Drain the potatoes and leave them for a minute or two.
potato
-
6Tip them back into the hot pan on the lowest heat and let them dry out for 1 minute, mashing them with a fork and stirring so they don't stick. You should have a light, dry fluffy mash. Take off the heat and beat in 1 tablespoon of the sauce, then the lemon zest, parsley, pepper and chives. Set aside.
lemon zest
parsley
chives
pepper
frying pan -
7Drain off liquid from the fish, then flake it into big chunks into the pan of potatoes. Using your hands, gently lift the fish and potatoes together so they just mix. Do it with only a couple of turns, or the fish will break up too much. Put to aside and cool.
potato
fish
frying pan -
8Beat the egg on a large plate and lightly flour a board.
all purpose flour
egg
-
9Spread the breadcrumbs on another plate. On the floured board, and with floured hands, carefully shape into 4-6 cakes, about 2.5 cm thick. One by one, put each cake in the egg, and brush over the top and sides so it is completely coated.
breadcrumbs
egg
-
10Transfer each cake to the plate with bread crumbs, pat the crumbs on the sides and tops so they are lightly covered.
breadcrumbs
-
11Transfer to a plate, cover and chill for 30 minutes (or up to a day ahead).
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12Fry the fish cakes in hot oil over a medium heat for about 5 minutes on each side or until crisp and golden.
fish
cooking oil
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13Serve with the rest of the sauce (squeeze in a little lemon zest to taste) and lemon wedges for squeezing over.
lemon wedge
lemon zest