Are you looking for a quick and easy meal that's both delicious and versatile? Fishcakes are the perfect solution for any day of the week, offering a delightful blend of flavors and textures. Whether you're a seasoned chef or a kitchen novice, this fishcake recipe is designed to simplify your cooking while elevating your dining experience. Let's dive into making some scrumptious fishcakes at home.
Ingredients
- 500g white fish fillets (such as cod or haddock)
- 3 large potatoes, peeled and cut into chunks
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 2 tablespoons of fresh parsley, finely chopped
- 1 egg
- Zest and juice of one lemon
- Salt and pepper to taste
- Bread crumbs (around 200g)
- Vegetable oil for frying
🐟 Note: Choose sustainable fish fillets for an environmentally friendly meal.
Preparation Steps
Step 1: Prepare the Fish and Potatoes
Boil the potatoes in salted water until they are tender, which should take about 15-20 minutes. Meanwhile, poach the fish fillets in milk or water until they are cooked through, about 5-7 minutes. Once done, drain both and set aside to cool.
Step 2: Flake the Fish
Once the fish has cooled, use a fork to flake it into small pieces, removing any bones or skin. This helps in creating a homogenous mixture when you combine it with other ingredients.
Step 3: Mash the Potatoes
Mash the potatoes in a large bowl until smooth. Add a little bit of butter if you want a creamier texture.
Step 4: Mix Ingredients
Add the flaked fish to the mashed potatoes, then mix in the onion, garlic, parsley, lemon zest, and juice. Season well with salt and pepper. Beat the egg and incorporate it into the mixture to bind everything together.
Step 5: Shape the Fishcakes
Form the mixture into patties. You should get around 8-10 fishcakes depending on the size you prefer.
Step 6: Breadcrumb Coating
Roll each fishcake in bread crumbs until thoroughly coated. This not only adds a crunch but also helps keep the fishcake together during frying.
Step 7: Fry the Fishcakes
Heat a generous amount of vegetable oil in a frying pan over medium heat. Once hot, fry the fishcakes in batches, making sure not to overcrowd the pan, until they are golden brown on both sides, which takes about 3-4 minutes per side. Drain them on kitchen paper to remove excess oil.
⚠️ Note: Ensure the oil is hot enough before adding the fishcakes to avoid them becoming oily and soggy.
Serving Suggestions
- Serve fishcakes with a side of tartar sauce or a squeeze of lemon.
- Accompany with a fresh salad or steamed vegetables for a balanced meal.
- They can also be served in burgers or used as a filling in a sandwich.
This fishcake recipe offers a simple yet delicious way to enjoy fish in a new form. The key to perfect fishcakes lies in the balance of textures and flavors – the crispiness from the breadcrumbs, the moistness from the mashed potatoes, and the tender flakiness of the fish. By following these steps, you can create a dish that's not only satisfying but also a hit at any table. Enjoy the combination of fresh fish with hearty potatoes, all encased in a crispy golden shell. Bon appétit!
Can I use canned fish for making fishcakes?
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Yes, you can use canned fish like tuna or salmon for convenience. Just make sure to drain the liquid thoroughly and adjust the amount of salt in the recipe as canned fish can be saltier.
How can I make fishcakes healthier?
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For a healthier version, you can bake the fishcakes instead of frying. Brush them with a little oil and bake at 200°C for about 20-25 minutes, turning once. This reduces the oil content while still achieving a nice crispy exterior.
What other flavors can I add to fishcakes?
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Experiment with herbs like dill or chives, spices like paprika, or even mustard for added depth. You can also incorporate grated cheese or finely chopped capers for a different taste profile.
