Fish Cake Recipe
Fishcake is said to have made its debut in England in the 19th century, when left over fish was mashed with cold potatoes, coated in breadcrumbs or batter, fried and served as an appetizer. This dish was first made to use up left overs and soon became a popular and tasty snack. Fishcakes are usually made form salty fish like cod and white fish, however due to depleted stock other varieties such as haddock may also be used. While the traditional recipe uses breadcrumbs or batter modern variations of the recipe are also made without batter. This appetizer is served with salad or coleslaw and accompanied by condiments like mustard sauce or other spicy dips. This popular dish that is available at most fish and chips joints across Europe is sometimes also made from oily fish and salmon.
Do you want to put together a great meal for your family this weekend? Do not procrastinate; try this yummy fishcake recipe that your kids will love at the very first bite.
Ingredients:
For the sauce:
1 tbsp capers, coarsely chopped
1 tsp horseradish
1 tsp parsley leaf, chopped
1 tsp Dijon mustard
1 small shallot, very finely chopped
125 ml mayonnaise
For the fishcake:
450g skinned cod or haddock fillet
2 bay leaves
150ml milk
350g potatoes
1 tsp snipped chives
½ tsp grated lemon zest
1 tbsp chopped white flat leaf parsley
Flour
1 egg
85g breadcrumbs
4 tbsp vegetable oil
Method of Preparation:
Mix all the sauce ingredients in a bowl and set aside. Lay the fish and bay leaves in a flat frying pan. Pour over the milk and ¼ pint of water. Cover the pan and bring to boil. Lower the heat and simmer for 4 minutes once it reaches to boil. Take off the heat and let it stand for ten minutes until the fish is tender and cooked.
Peel and chop the potatoes into even chunks. Place them in a saucepan and cover with boiling water. Add a pinch of salt and bring to boil. Allow the potato to simmer on a low flame till its cooked.
Lift the fish out of the milk and place on a plate to cool. Drain the potatoes in a colander. Mash the potatoes in a pan on low flame. Stir with a fork to avoid sticking, until you have a dry fluffy mash. Take off heat and beat in sauce, lemon zest, chives, and parsley. Add salt and pepper to taste.
Drain off liquid from the wish and grind pepper over it. Gently flake it into big chinks and add into the pan of potatoes. Lift the fish and potatoes together so that they just mix. Put to one side and let to cool.
Lightly flour a board. Spread breadcrumbs on a baking sheet. On the floured board carefully divide the cake mixture into four portions and shape the cakes about 3 cm thick. Beat the egg on a large plate and sit each cake in the egg and coat them on all sides with the egg. Transfer to a plate, cover and chill for half an hour.
Fry the cakes over a medium flame on both sides until they are crisp and golden brown.
Garnish with lemon wedges, and serve with remaining sauce.
This super healthy recipe makes 4 scrumptious portions and takes less than 30 minutes to prepare. A serving of this contains 360 Kcal, 29g protein, 35g carb, 12g fat, 3g sugar, and 0.7g salt.
