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James Martin Fish Cakes

James Martin Fish Cakes
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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.

Find it online: https://britishbakingrecipes.co.uk/james-martin-fish-cakes/