Classic Fish Cakes
Today I’m making some good old-fashioned, Classic Fish Cakes that will have you coming back for seconds. This is something I only have occasionally, but I can guarantee I always say to myself “why don’t I make these more often?”. They’re so versatile, you can enjoy them with chips, a salad, selection of steamed vegetable, the choice is endless.
Classic Fish Cakes
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Adjust Serving Size
PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
Calories per Serving 454
Ingredients
- 2 potatoes boiled and drained, these should be a nice fluffy potato not a waxy one.
- 500 g white fish COOKED (cod, haddock, pollock, halibut, flounder, here in Spain I use Merluza which is Hake)
- 1 egg large for coating
- 30 g butter softened
- 2 spring onions sliced, optional
- 3 tablespoons fresh parsley chopped
- 1 teaspoon sea salt
- ¼ teaspoon black pepper freshly ground
- ½ teaspoon mustard powder
- Fresh breadcrumbs for coating., For Gluten-free use GF panko breadcrumbs
- oil for frying
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Place all ingredients, except for the breadcrumbs and the egg in a large bowl and mixed gently try not to mush it up to much, you need a lttle texture.
- Form the mixture into 8 equal patties and then coat them in the beaten egg and roll them in the breadcrumbs. (You can make smaller patties if you prefer.) Refrigerate the patties for at least 30 minutes or until they've firmed up.
- Heat some oil in a non-stick pan and fry the patties on each side for 3-4 minutes until lightly browned, being careful not to overcrowd the pan. Be very gentle when flipping them.
- Serve immediately with some creamy tartar sauce or Parsley Sauce
Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE
Category: British, Cuisine, Fish, Main Courses, Recipes
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