There are many different cuisines with a recipe for fishcakes. This particular recipe is based on the American style of fishcakes that you can find in restaurants or make at home. The flavour comes from mild herbs and spices, and an accompaniment of tartar sauce. It doesn’t matter what type of white fish you use, and I tend to use the cheapest kind from the frozen section, called whitefish fillets. If you need to save some time, then you can use a pre-made tartar sauce instead of making your own. Also, to make a complete meal you may want to have side dishes such as potatoes and steamed vegetables.
Ingredients
2 large potatoes
500g white-fleshed fish (cod, haddock, pollock, halibut, flounder)
1 large egg
2 Tbsp butter, softened
2 green onions, finely sliced
3 Tbsp fresh parsley, chopped
1 tsp sea salt
1/4 tsp freshly ground black pepper
1/2 tsp dry ground mustard
About 1 1/2 c panko breadcrumbs
3 Tbsp vegetable oil for frying
Homemade Tartar Sauce (recipe below)
Tartar Sauce
3/4 cup mayonnaise
1/4 cup creme fraiche or soured cream
1/4 cup finely chopped dill pickles (or cornichons)
2 Tbsp capers, rinsed/drained and roughly chopped
1 small shallot, peeled and finely minced
1 clove garlic, peeled and finely minced
1 Tbsp fresh parsley, chopped
1 Tbsp fresh dill, minced
2 tsp fresh lemon juice
1 tsp Dijon mustard
1/4 tsp onion powder
1/4 tsp freshly ground black pepper
Instructions
First, peel and cut the potatoes into cubes. Then boil them in a pot for about 12 minutes until tender. Drain and mash the potaotes. Next, in another pot, steam the fish until cooked. Then place all ingredients, except for the breadcrumbs, in a large bowl and mash until thoroughly combined.
Form the mixture into 8 equal patties and roll them in the panko breadcrumbs. (You can make smaller patties if you prefer.) Refrigerate the patties for about 30 minutes or until they are firm.
Finally, heat oil in a non-stick pan and fry the patties on each side for 3-4 minutes until lightly browned. Serve hot with homemade tartar sauce!
Tartar sauce
For the sauce, place all the ingredients in a medium-sized bowl and stir to combine. Chill for at least 2 hours before serving.
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