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Crisp crumb fish cakes

You can't beat these handmade fish cakes, perfect with a squeeze of lemon

  • Prep: 30 mins
    Cook: 35 mins
    Cooking time 20 mins from frozen
  • 8 fish cakes
  • Easy
  • 8 fish cakes
  • Easy
  • Calories 371
  • Carbohydrates 42
  • Saturated Fat 2
  • Sugar 2
  • Protein 25
  • Fat 12
  • Fibre 2
  • Salt 0.81

Nutrition per serving

  • Calories 371
  • Carbohydrates 42
  • Saturated Fat 2
  • Sugar 2
  • Protein 25
  • Fat 12
  • Fibre 2
  • Salt 0.81

Ingredients

  • 700g floury potatoes, cut into large chunks
  • 600ml milk
  • 800g boneless white fish, skin on
  • 1 tbsp wholegrain mustard
  • 5 tbsp mayonnaise or tartare sauce
  • 6 spring onions, finely sliced
  • zest 1 lemon
  • handful parsley, roughly chopped
  • 100g plain flour, well seasoned, plus extra for your hands
  • 1 egg, beaten
  • 175g fresh breadcrumbs
  • 2 tbsp sunflower oil, for frying

Tip

Tips on freezing
The fish cakes will freeze beautifully for up to 2 months. To cook your fish cakes from frozen, place them on a lightly oiled tray, then drizzle with a little more oil. Cook on the middle shelf under a medium grill for 12-15 mins until golden, flip over, then cook the other side for 5 mins. It’s just as easy to make two large fish cakes for everyone to share. Simply cut them into wedges before storing as above and freezing.

Method

  1. Boil potatoes for 15-20 mins until tender. Meanwhile, place the milk in a frying pan; season well. Bring just to boiling point, then add the fish, skin side down. Gently cook for 5-10 mins, until the fish is translucent and just flaking.

  2. Remove the fish from the milk, discard the skin (this will come away easily) and milk, then wipe out the pan. Break the fish into large flakes, then drain on kitchen paper. When the potatoes are done, drain, return them to the pan, then briefly heat on the hob to dry them out. Mash well, stir in the mustard, mayonnaise or tartare sauce, spring onions, lemon zest, parsley and flaked fish, then season well.

  3. Using floured hands, divide mixture into 8, then shape each portion into a large patty. Put the flour, beaten egg and breadcrumbs on 3 large plates. Dip each fish cake in turn into the flour, egg and finally the breadcrumbs, shaking off any excess as you go. Sit the fish cakes on a piece of greaseproof paper while you prepare the others. Heat the oil in the frying pan, then fry the fish cakes in batches for about 3 mins on each side, until golden and crisp. Keep the first batch warm in the oven while you finish cooking the rest.

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