The James Martin Fish Cakes are a delicious combination of flaky fish, creamy potatoes, and fresh herbs, perfect for a light meal or appetizer. These fish cakes are crispy on the outside and tender on the inside, with a flavor that’s enhanced by fresh herbs and a hint of lemon. They’re easy to make and perfect for any occasion!
What are James Martin Fish Cakes?
James Martin’s Fish Cakes are made from a mixture of flaky white fish, mashed potatoes, and seasonings, shaped into patties, and then lightly coated in breadcrumbs before pan-frying until golden and crispy. Serve them with a fresh salad or a dollop of tartar sauce for a delightful meal.
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Why You Should Try This Recipe
- Great texture: Crispy outside with a tender, flavorful inside.
- Simple ingredients: Uses pantry staples and fresh fish.
- Easy to customize: Add your favorite herbs and seasonings.
- Perfect for any meal: Suitable for lunch, dinner, or as an appetizer.
- Deliciously fresh: Light, savory, and balanced in flavor.
Ingredients Needed to Make James Martin Fish Cakes
For the Fish Cakes:
- White fish fillets (300g, such as cod, haddock, or pollock): Provide the base of the fish cake.
- Potatoes (300g, peeled and cubed): Adds texture and helps bind the fish cakes.
- Butter (25g): Adds creaminess to the mashed potatoes.
- Parsley (2 tbsp, chopped): Adds freshness and flavor.
- Chives (1 tbsp, chopped): For a mild onion flavor.
- Lemon zest (zest of 1 lemon): Adds brightness.
- Salt and pepper (to taste): For seasoning.
For the Coating:
- Plain flour (for dusting): Helps the egg wash and breadcrumbs stick.
- Eggs (2, beaten): Bind the coating to the fish cakes.
- Breadcrumbs (100g, preferably Panko for extra crunch): This creates a crispy outer layer.
Optional Garnish:
- Lemon wedges: To serve alongside for a fresh, zesty kick.
- Fresh herbs: Such as parsley or chives, for garnish.
Equipment Needed
- Saucepan: For boiling the potatoes and poaching the fish.
- Mixing bowl: For combining the fish cake ingredients.
- Shallow bowls: For dredging the fish cakes in flour, egg, and breadcrumbs.
- Frying pan: For cooking the fish cakes.
- Spatula: For flipping the fish cakes.
Instructions to Make James Martin Fish Cakes
Step 1: Prepare the Potatoes
- Place the cubed potatoes in a saucepan, cover with cold water, and add a pinch of salt.
- Bring to a boil and cook until tender, about 10-12 minutes. Drain well and mash with butter until smooth. Set aside to cool slightly.
Step 2: Poach the Fish
- In a separate saucepan, bring a pot of water to a gentle simmer. Add the fish fillets and poach for 5-6 minutes until opaque and flaky.
- Remove the fish from the water, let it cool slightly, and then flake it into small pieces.
Step 3: Combine Ingredients
- In a large mixing bowl, combine the mashed potatoes, flaked fish, chopped parsley, chives, lemon zest, salt, and pepper.
- Gently mix until everything is evenly distributed. Avoid overmixing to keep a nice texture.
Step 4: Shape the Fish Cakes
- Divide the mixture into 6-8 equal portions and shape each portion into a patty.
Step 5: Coat the Fish Cakes
- Place the flour, beaten eggs, and breadcrumbs in separate shallow bowls.
- Lightly dust each fish cake with flour, dip it into the beaten eggs, and coat it with breadcrumbs, pressing gently to help the breadcrumbs adhere.
Step 6: Fry the Fish Cakes
- Heat a few tablespoons of oil in a large frying pan over medium heat.
- Fry the fish cakes for 3-4 minutes on each side or until golden brown and crispy.
Step 7: Drain and Serve
- Transfer the cooked fish cakes to a paper towel-lined plate to drain any excess oil.
- Serve warm with lemon wedges and garnish with fresh herbs if desired.
What Goes Well with James Martin Fish Cakes?
- Tartar sauce: Classic pairing that adds a tangy flavor.
- Green salad: Fresh salad greens add a crisp, refreshing contrast.
- Roasted vegetables: For a warm, hearty side dish.
- Chips: For a classic fish and chips experience.
- Coleslaw: Adds a cool, creamy crunch.
Expert Tips for Making the Best James Martin Fish Cakes
- Use Panko breadcrumbs: For a super crispy exterior.
- Avoid overmixing: To keep a tender texture.
- Chill before frying: Letting the fish cakes rest in the fridge for 15-20 minutes helps them hold their shape.
- Use fresh herbs: Fresh parsley and chives enhance the flavor.
Easy Variations of James Martin Fish Cakes
- Smoked fish cakes: Use smoked haddock or salmon for extra flavor.
- Add spices: A pinch of cayenne pepper or paprika adds a hint of spice.
- Swap herbs: Try dill or cilantro for a different flavor profile.
- Sweet potato: Substitute some or all of the potatoes with sweet potatoes for a unique twist.
Best Practices to Store James Martin Fish Cakes
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Freeze for later: Freeze uncooked fish cakes by placing them on a baking sheet until firm, then transfer to a freezer-safe bag for up to 3 months. Thaw in the fridge before frying.
Best Practices to Reheat James Martin Fish Cakes
- Oven: Reheat in a preheated oven at 180°C (350°F) for 10-12 minutes until warmed through.
- Stovetop: Pan-fry over low heat until heated through and crispy.
How Can I Make James Martin Fish Cakes Healthier?
- Use whole-wheat breadcrumbs: For added fiber.
- Bake instead of fry: Place the fish cakes on a baking sheet lined with parchment paper and bake at 200°C (400°F) for 15-20 minutes.
- Add more veggies: Add finely chopped spinach, leeks, or carrots to the mixture.
Nutrition Value (per serving):
- Calories: 250
- Fat: 12g
- Carbohydrates: 22g
- Protein: 14g
- Fiber: 2g
FAQs
Can I use any type of fish for James Martin Fish Cakes?
Yes, you can use a variety of fish for these fish cakes, such as cod, haddock, or salmon. White fish like cod and haddock give a mild flavor, while salmon provides a richer taste. Mixing types of fish also works well.
How do I keep James Martin Fish Cakes from falling apart?
To help the fish cakes hold together, chill them in the refrigerator for 15-20 minutes before cooking. Also, ensure the potatoes are well-mashed and not too watery, as this helps with binding.
Can I freeze James Martin Fish Cakes?
Yes, you can freeze uncooked fish cakes. Place them on a baking sheet to freeze individually, then transfer to a freezer-safe bag. Thaw in the fridge before cooking.
What sauces go well with James Martin Fish Cakes?
Tartar sauce is a classic choice, but lemon aioli, spicy mayo, or a fresh yogurt and herb dip are also excellent pairings for these fish cakes.
Final Words
The James Martin Fish Cakes are a fantastic option for a light meal, snack, or appetizer. With their golden, crispy crust and flavorful filling, these fish cakes are sure to become a favorite. Serve them with a fresh salad, lemon wedges, or a dollop of tartar sauce, and enjoy the deliciously comforting taste!
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James Martin Fish Cakes
- Prep Time: 25
- Cook Time: 15
- Total Time: 40 minutes
- Yield: 4
- Category: Main Course
- Method: Pan-frying
- Cuisine: British
Description
James Martin’s Fish Cakes are made from a mixture of flaky white fish, mashed potatoes, and seasonings, shaped into patties, and then lightly coated in breadcrumbs before pan-frying until golden and crispy. Serve them with a fresh salad or a dollop of tartar sauce for a delightful meal.
Ingredients
For the Fish Cakes:
- White fish fillets (300g, such as cod, haddock, or pollock): Provide the base of the fish cake.
- Potatoes (300g, peeled and cubed): Adds texture and helps bind the fish cakes.
- Butter (25g): Adds creaminess to the mashed potatoes.
- Parsley (2 tbsp, chopped): Adds freshness and flavor.
- Chives (1 tbsp, chopped): For a mild onion flavor.
- Lemon zest (zest of 1 lemon): Adds brightness.
- Salt and pepper (to taste): For seasoning.
For the Coating:
- Plain flour (for dusting): Helps the egg wash and breadcrumbs stick.
- Eggs (2, beaten): Bind the coating to the fish cakes.
- Breadcrumbs (100g, preferably Panko for extra crunch): This creates a crispy outer layer.
Optional Garnish:
- Lemon wedges: To serve alongside for a fresh, zesty kick.
- Fresh herbs: Such as parsley or chives, for garnish.
Instructions
Step 1: Prepare the Potatoes
- Place the cubed potatoes in a saucepan, cover with cold water, and add a pinch of salt.
- Bring to a boil and cook until tender, about 10-12 minutes. Drain well and mash with butter until smooth. Set aside to cool slightly.
Step 2: Poach the Fish
- In a separate saucepan, bring a pot of water to a gentle simmer. Add the fish fillets and poach for 5-6 minutes until opaque and flaky.
- Remove the fish from the water, let it cool slightly, and then flake it into small pieces.
Step 3: Combine Ingredients
- In a large mixing bowl, combine the mashed potatoes, flaked fish, chopped parsley, chives, lemon zest, salt, and pepper.
- Gently mix until everything is evenly distributed. Avoid overmixing to keep a nice texture.
Step 4: Shape the Fish Cakes
- Divide the mixture into 6-8 equal portions and shape each portion into a patty.
Step 5: Coat the Fish Cakes
- Place the flour, beaten eggs, and breadcrumbs in separate shallow bowls.
- Lightly dust each fish cake with flour, dip it into the beaten eggs, and coat with breadcrumbs, pressing gently to help the breadcrumbs adhere.
Step 6: Fry the Fish Cakes
- Heat a few tablespoons of oil in a large frying pan over medium heat.
- Fry the fish cakes for 3-4 minutes on each side or until golden brown and crispy.
Step 7: Drain and Serve
- Transfer the cooked fish cakes to a paper towel-lined plate to drain any excess oil.
- Serve warm with lemon wedges and garnish with fresh herbs if desired.
