How to Cook the Perfect Fishcakes
Try this recipe for perfect fishcakes.
Try this recipe for perfect fishcakes.
- 1 egg, beaten
- 1 tbsp capers
- 1 tbsp vegetable oil
- 1 tbsp chopped chives
- 50 g fresh white breadcrumbs
- 400 g floury potatoes eg maris pipers
- 250 g fish: i like a mix of salmon firm white fish and smoked haddock
- 2 anchovy fillets in oil drained and finely chopped
- 40 g flour for coating
- a generous knob of butter
- Carbohydrate 128.99884000018 g
- Cholesterol 186.12 mg
- Fat 17.0452100044139 g
- Fiber 7.83019988024116 g
- Protein 22.348260000087 g
- Saturated Fat 2.64108893783134 g
- Serving Size 1 1 (806g)
- Sodium 677.894000109313 mg
- Sugar 121.168640119939 g
- Trans Fat 1.37736218756292 g
- Calories 751 calories
Step-by-step
- Peel the potatoes and cut into evenly sized chunks. Put into a large pan and cover with cold water. Add a generous pinch of salt and bring to the boil, then turn down the heat slightly and simmer until tender, but not mushy. Drain and put back into the hot pan for a minute to dry off, then roughly crush them with a fork, so they're a mixture of mash and larger lumps.
- Meanwhile, put the fish into a large pan and just cover with water. Bring to a simmer, then gently cook for 3–5 minutes, depending on the size of the fillets, until the skin, if any, pulls off easily, and it's just beginning to flake. Drain, skin if necessary and set aside to cool, then break into large flakes and add to the potatoes.
- Stir in the chives, capers and anchovies. Season lightly, and mix together gently, adding a little of the beaten egg to bring the mixture together into patties – it shouldn't be too sloppy. Use your hands to form into four large cakes or six smaller ones.
- Put the remaining egg in a shallow bowl, and tip the flour and breadcrumbs on to separate saucers. Dip each fishcake in turn into the flour, the egg, and finally the breadcrumbs until thoroughly coated. Put into the fridge for at least half an hour to firm up.
- Heat a frying pan with the butter and oil until the butter begins to foam. Add the fishcakes, in batches if necessary, cook for 5 minutes on a medium-high heat until golden and well crusted, then turn them carefully over and repeat on the other side.
My Perfect Fishcake Recipe: A Busy Mum's Guide to Deliciousness
As a busy mum, time is a precious commodity. Dinner needs to be quick, easy, and most importantly, delicious. For years, I struggled to find a fishcake recipe that ticked all the boxes. Many were either too fiddly, resulted in mushy potatoes, or simply lacked that satisfying crunch. But then, after countless experiments and a few kitchen mishaps (let's not talk about the Great Fishcake Flop of '22!), I finally cracked it. This recipe is my go-to, my reliable friend, the one I turn to when I need a comforting yet elegant meal on the table in under an hour. It's perfect for a weeknight dinner, a casual weekend lunch, or even a sophisticated dinner party – just adjust the size of the cakes accordingly!
The key to truly perfect fishcakes, I've discovered, lies in three key elements: the potatoes, the fish, and the breadcrumb coating. Firstly, the potatoes must be floury, not waxy. I prefer Maris Pipers – their fluffy texture is essential for achieving that light and airy interior. Secondly, the fish needs to be of good quality – a mix of firm white fish and smoked haddock is my personal preference, but feel free to experiment with your favourite varieties. And finally, a good, crispy breadcrumb coating is crucial; it adds texture and keeps the fishcakes from becoming soggy. Don't be tempted to skip the chilling step either; it allows the fishcakes to firm up, resulting in a much better texture after frying.
Beyond these core ingredients, I’ve found that the addition of fresh chives, capers and a touch of anchovy adds a wonderful depth of flavour. The capers offer a briny counterpoint to the richness of the fish, while the anchovies – don't worry, you won’t taste them overtly – add a savoury umami note that elevates the whole dish. And the chives? Well, they just add a touch of freshness and vibrancy.
This recipe is incredibly versatile. You can serve the fishcakes with a simple side salad, a vibrant green pea purée, or some crispy roasted vegetables. I often serve them with a squeeze of lemon juice for extra zing, or a dollop of tartar sauce for a classic touch. Feel free to experiment with different accompaniments to find your perfect combination. My children, for example, love them served with a side of sweet potato fries.
Making these fishcakes is a wonderfully therapeutic process. There’s something satisfying about mashing potatoes, flaking fish, and carefully shaping the patties. It's a perfect activity to do with older children, too, making it a great opportunity for family bonding. But even if you're short on time, this recipe can be easily adapted. You can prepare the fishcake mixture ahead of time and simply fry them just before serving. That way, you can have a delicious, homemade meal on the table without the stress of last-minute cooking.
So, if you're looking for a quick, easy, and incredibly delicious meal that the whole family will love, look no further. My perfect fishcake recipe is your answer. Give it a try, and I promise you won't be disappointed. And if you have any tips or tricks of your own, please do share them in the comments below. Happy cooking!
Ingredient Variations:
- Fish: Experiment with different types of fish, such as cod, haddock, halibut, or even leftover cooked salmon.
- Herbs: Feel free to substitute or add other herbs, such as parsley, dill, or even a little lemon thyme.
- Spices: A pinch of black pepper or a dash of cayenne pepper can add a nice kick.
- Breading: Try using panko breadcrumbs for an extra crispy coating, or even crushed Ritz crackers for a unique flavour.
Serving Suggestions:
- Serve with a simple green salad
- Pair with a creamy tartar sauce
- Add a squeeze of fresh lemon juice
- Serve with a side of roasted vegetables
- Enjoy with a side of mashed peas
I hope this detailed guide helps you create the perfect fishcakes every time. Remember, cooking is about experimentation and finding what you enjoy most. Don't be afraid to tweak the recipe to your own taste, and have fun with it!
