fishcake recipes

Crisp, golden and served with a creamy salsa verde – this Debbie Major fishcake recipe is a fair cry better than run-of-the mill fish and chips.

Home-salted cod fishcakes with salsa verde mayonnaise

fine crystal sea salt

cod loin

floury potatoes,

unsalted butter, melted

fresh curly leaf parsley, roughly chopped

Sunflower oil

plain flour, seasoned

free-range eggs, beaten

fresh white breadcrumbs

For the salsa verde mayo

garlic clove, crushed

anchovy

fresh mint leaves, finely chopped

fresh curly parsley leaves, finely chopped

capers

dijon mustard

lemon juice

olive oil mayonnaise

You’ll also need…

Digital thermometer

Sprinkle half the salt into a plastic container or glass dish in which the fish will fit snugly. Put the cod loin on top, then cover with the rest of the salt. Cover and chill for 4 hours. Remove the cod and rinse under cold water. Cover with fresh cold water and soak for 30 minutes.

Meanwhile, peel the potatoes and cut into chunks. Cook in boiling salted water for 20 minutes or until tender. Drain well and, when the steam has died down, either pass them through a potato ricer into the pan or mash until smooth. Leave to cool slightly.

Put the salted cod in another pan and cover with boiling water. Bring to a simmer over a medium heat and cook for 8 minutes. Lift the fish onto a plate lined with kitchen paper and, when cool enough to handle, break into flakes, discarding any bones. Pat dry with kitchen paper.

Put the flaked fish into a bowl with the mashed potatoes, melted butter, parsley, freshly ground black pepper and a little salt, if necessary, to taste. Mix well, then shape into 8 x 2.5cm thick patties. Put on a plate, cover and chill for 20 minutes.

Meanwhile, for the salsa verde mayo, mix the ingredients in a bowl and season to taste with sea salt.

Heat the sunflower oil in a large, heavy-based pan until it reaches 180°C on a digital thermometer. Put the seasoned flour, beaten eggs and breadcrumbs into 3 separate dishes. Dip the fishcakes in the flour, then the egg and finally the breadcrumbs, pressing them on well to coat evenly.

Deep-fry the fishcakes 2 at a time for 4½-5 minutes until crisp, golden and heated through. Drain briefly on a tray lined with kitchen paper and keep warm in a low oven while you cook the rest. Serve warm with the salsa verde mayonnaise.

Use up leftover mash to create a comforting, good-value family meal

Peppered mackerel fishcakes

cold mashed potato

spring onions

horseradish sauce

tbsp plain flour

breadcrumbs

sunflower oil

salad and lemon wedges,

In a large bowl, mix together the potato, spring onions, horseradish and mackerel, then shape into 8 even-size cakes. Roll the fishcakes in the flour, shaking off any excess, then dip in the egg, followed by the breadcrumbs. Cover and chill until ready to cook. Can be prepared up to a day ahead, or frozen.

Gently grill or shallow-fry the fishcakes for 5-6 mins on each side until crunchy, golden brown and hot all the way through. Serve with salad and lemon wedges.

Top 2 fishcake recipes recipes from across the web

The most viewed fishcake recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Home-salted cod fishcakes with sals...

Peppered mackerel fishcakes

Top 2 fishcake recipes recipes from across the web

The most viewed fishcake recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Home-salted cod fishcakes with sals...

Peppered mackerel fishcakes

The most viewed fishcake recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine