The BBC Good Food logo
Crisp crumb fish cakes

Crisp crumb fish cakes

By
Rating: 4 out of 5.22 ratings
Rate
loading...
Magazine subscription – Get a cocktail kit & exclusive class when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
    • Cooking time 20 mins from frozen
  • Easy
  • 8 fish cakes

You can't beat these handmade fish cakes, perfect with a squeeze of lemon

  • Freezable
Nutrition: per fish cake
HighlightNutrientUnit
kcal371
fat12g
saturates2g
carbs42g
sugars2g
fibre2g
protein25g
low insalt0.81g
Advertisement

Ingredients

For the coating

Method

  • STEP 1

    Boil potatoes for 15-20 mins until tender. Meanwhile, place the milk in a frying pan; season well. Bring just to boiling point, then add the fish, skin side down. Gently cook for 5-10 mins, until the fish is translucent and just flaking.

  • STEP 2

    Remove the fish from the milk, discard the skin (this will come away easily) and milk, then wipe out the pan. Break the fish into large flakes, then drain on kitchen paper. When the potatoes are done, drain, return them to the pan, then briefly heat on the hob to dry them out. Mash well, stir in the mustard, mayonnaise or tartare sauce, spring onions, lemon zest, parsley and flaked fish, then season well.

  • STEP 3

    Using floured hands, divide mixture into 8, then shape each portion into a large patty. Put the flour, beaten egg and breadcrumbs on 3 large plates. Dip each fish cake in turn into the flour, egg and finally the breadcrumbs, shaking off any excess as you go. Sit the fish cakes on a piece of greaseproof paper while you prepare the others. Heat the oil in the frying pan, then fry the fish cakes in batches for about 3 mins on each side, until golden and crisp. Keep the first batch warm in the oven while you finish cooking the rest.

RECIPE TIPS
TIPS ON FREEZING

The fish cakes will freeze beautifully for up to 2 months. To cook your fish cakes from frozen, place them on a lightly oiled tray, then drizzle with a little more oil. Cook on the middle shelf under a medium grill for 12-15 mins until golden, flip over, then cook the other side for 5 mins. It’s just as easy to make two large fish cakes for everyone to share. Simply cut them into wedges before storing as above and freezing.

Goes well with

Recipe from Good Food magazine, May 2009

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.22 ratings
Advertisement
Advertisement
Advertisement

Sponsored content