Ultimate Fish Cakes Recipe | BBC Good Food

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Ultimate fish cakes

Ultimate fish cakes

Angela Nilsen

Save recipeServes 4More effortPrep: 25 minsCook: 30 minsA star rating of 4.7 out of 5.203 ratingsRateloading...

Try Angela Nilsen's best ever fishcakes. She went in search of perfection and the results are flakey, golden, and filled with delicious fish. Serve with green salad and a good squeeze of lemon

Freezable (pref unfried - thaw for 4 hours)Nut-freePrintAdSkip to ingredientsAlternativesComplete the dish

Showing items 1 to 3 of 3

Fennel, watercress & pine nut salad

A star rating of 4.4 out of 5.6 ratings

Marinating the fennel with an orange dressing gives this salad a delicious, fresh zing from Lesley Waters

Cod & tomato traybake

A star rating of 4.6 out of 5.64 ratings

Cook this simple everyday fish supper with smooth tomato sauce and you will hit four of your 5-a-day

Ingredients

Nutrition

For the tartare-style sauce

125ml mayonnaise
1 rounded tbsp capers roughly chopped (rinsed and drained if salted)
1 rounded tsp creamed horseradish
1 rounded tsp Dijon mustard
1 small shallot very finely chopped
1 tsp flatleaf parsley finely chopped

For the fish cakes

450g skinned Icelandic cod or haddock fillet, from a sustainable source
2 bay leaves
150ml milk
350g Maris Piper potatoes
½ tsp finely grated lemon zest
1 tbsp flatleaf parsley chopped
1 tbsp snipped chives
1 egg
flour for shaping
85g fresh white breadcrumbs preferably a day or two old
3-4 tbsp vegetable or sunflower oil for shallow frying
lemon wedges and watercress to serve

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Nutrition: per serving

kcal315
fat13g
saturates1g
carbs23g
sugars1glow
fibre2g
protein24ghigh
salt0.7g

Method

step 1
Mix together 125ml mayonnaise, 1 rounded tbsp roughly chopped capers, 1 rounded tsp creamed horseradish, 1 rounded tsp Dijon mustard, 1 small very finley chopped shallot and 1 tsp finely chopped flatleaf parsley. Set aside.
step 2
Lay 450g skinned Icelandic cod or haddock fillet and 2 bay leaves in a frying pan. Pour over 150ml milk and 150ml water.
step 3
Cover, bring to a boil, then lower the heat and simmer for 4 mins. Take off the heat and let stand, covered, for 10 mins to gently finish cooking the fish.
step 4
Meanwhile, peel and chop 350g Maris Piper potatoes into even-sized chunks. Put them in a saucepan and just cover with boiling water. Add a pinch of salt, bring back to the boil and simmer for 10 mins or until tender, but not broken up.
step 5
Lift the fish out of the milk with a slotted spoon and put on a plate to cool. Drain the potatoes in a colander and leave for a min or two.
step 6
Tip the potatoes back into the hot pan on the lowest heat you can and let them dry out for 1 min, mashing them with a fork and stirring so they don't stick. You should have a light, dry fluffy mash.
step 7
Take off the heat and beat in 1 rounded tbsp of the sauce, then ½ tsp lemon zest, 1 tbsp chopped flatleaf parsley and 1 tbsp snipped chives.
step 8
Season well with salt and pepper. The potato should have a good flavour, so taste and adjust to suit.
step 9
Drain off liquid from the fish, grind some pepper over it, then flake it into big chunks into the pan of potatoes.
step 10
Using your hands, gently lift the fish and potatoes together so they just mix. You'll only need a couple of turns, or the fish will break up too much. Put to one side and cool.
step 11
Beat 1 egg on a large plate and lightly flour a board. Spread 85g fresh white breadcrumbs on a baking sheet. Divide the fish cake mixture into four.
step 12
On the floured board, and with floured hands, carefully shape into four cakes, about 2.5cm thick. One by one, sit each cake in the egg, and brush over the top and sides so it is completely coated.
step 13
Sit the cakes on the crumbs, patting the crumbs on the sides and tops so they are lightly covered. Transfer to a plate, cover and chill for 30 mins (or up to a day ahead).
step 14
Heat 3-4 tbsp vegetable or sunflower oil in a large frying pan. To test when ready, drop a piece of the dry breadcrumbs in - if it sizzles and quickly turns golden brown, it is ready to use.
step 15
Fry the fish cakes over a medium heat for about 5 mins on each side or until crisp and golden. Serve with the rest of the sauce (squeeze in a little lemon to taste), lemon wedges for squeezing over and watercress.

RECIPE TIPS

NOT QUITE WHAT YOU'RE LOOKING FOR?

Try some of our alternative fish suppers, Healthy fish & chips with tartare sauce, Tomato & thyme cod or Pesto & olive-crusted fish.

Recipe from Good Food magazine, April 2006

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Tag » How To Make Fish Cakes

Fennel, watercress & pine nut salad

Cod & tomato traybake

Ingredients

Nutrition

For the tartare-style sauce

For the fish cakes

Method

step 1

step 2

step 3

step 4

step 5

step 6

step 7

step 8

step 9

step 10

step 11

step 12

step 13

step 14

step 15

RECIPE TIPS

NOT QUITE WHAT YOU'RE LOOKING FOR?

Comments, questions and tips

Rate this recipe

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Overall rating

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