Fishcakes
Flaky cod and smoked haddock folded through dry mash with parsley and lemon, coated in crumbs and fried until crisp and golden.
Method
- 1
Boil the potatoes in salted water until tender.
- 2
Drain well, return to the pan for a minute to steam dry, then mash without adding any liquid and leave to cool a little.
- 3
Meanwhile, put the fish in a frying pan with the milk and bay leaf and simmer gently until it just flakes.
- 4
Lift the fish out, drain it on kitchen paper and break it into large flakes, picking out any bones.
- 5
Mix the mash with the butter, spring onions, parsley, lemon zest, mustard and plenty of pepper. Add salt carefully, as smoked fish is salty.
- 6
Fold in the fish gently so the flakes stay whole.
- 7
Shape into 8 cakes about 3 cm thick and chill on a plate until firm.
- 8
Put the flour, beaten eggs and breadcrumbs on 3 separate plates. Coat each cake in flour, then egg, then breadcrumbs.
- 9
Heat the oil in a large frying pan over medium heat and fry the cakes in 2 batches, about 4 minutes on each side, until deep golden and hot through.
- 10
Drain on kitchen paper and serve with the lemon wedges.
Notes
- Dry mash is what holds fishcakes together. Wet or milky mash makes them fall apart in the pan.
- Coated, uncooked fishcakes freeze well. Fry from frozen over medium-low heat, then finish in the oven at 190°C for 10 minutes.
- Salmon works well in place of the cod. Serve with tartare sauce or a soft-poached egg.
Equipment
Saucepan, Potato masher, Large frying pan, 3 shallow plates, Mixing bowl