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.