FISHCAKES WITH PARSLEY SAUCE
This recipe might look a bit long but please don't be put off. All the steps are simple, the end result is perfect and we knew we couldn't possibly have a book on British classics without a great fishcake. We like plenty of fish in our fishcakes and using three different types really is worth it - the salmon adds a touch of luxury and a different texture to the white fish, while the smoked haddock brings a special flavour. Parsley sauce is an essential accompaniment we reckon, and it's a handy recipe to know, as it goes with many types of fish.
Provided by The Hairy Bikers
Categories Side Dish
Number Of Ingredients 18
Steps:
- Put the potatoes in a pan of cold water and bring to the boil. Cook for 12-15 minutes, or until the potatoes are soft but not falling apart. Drain the potatoes and mash until smooth, then season well. Spread the mash out on a cold plate and leave to cool.
- Place the fish in a large saucepan, with the thicker fillets at the bottom of the pan. Pour the milk into the pan, add the bay leaf and season with a little salt and some pepper.
- Cover the pan with a tight-fitting lid and gently bring to a simmer. Immediately, take the pan off the heat and leave it to stand for 10 minutes. This will finish cooking the fish and infuse the milk with flavour.
- Remove the fish from the milk and transfer the fillets to a plate. Set the milk aside to make the parsley sauce. Break the fish into large chunks, discarding the skin as you go. Leave the fish to cool completely.
- Place the cooled mash in a large bowl and stir in the lemon zest and spring onions.
- Tip the cooled fish into the mash and use a wooden spoon to mix it into the mash, without breaking up the fish too much.
- Divide the mixture into 6 balls. Flatten each ball until it is about 3cm thick and place the flattened balls on a baking tray lined with baking paper. Put the tray in the freezer for about 20 minutes or in the fridge for 45 minutes to firm up the fishcakes.
- To coat the fishcakes, sprinkle the flour for dusting over a plate. Beat the eggs in a shallow bowl and spread half the breadcrumbs over a large plate.
- Dip a fishcake into the flour, coating it well on all sides. Gently pat off any excess flour, then dip the fishcake into the egg, coating it on all sides.
- Allow any excess egg to drip off of the fishcake and then place it in the breadcrumbs. Turn the fishcake in the crumbs and press them firmly and evenly on to all the sides.
- Place the fishcake on a tray lined with baking paper and repeat until you've coated all the fishcakes, replacing the used crumbs with the reserved breadcrumbs for the final 3.
- You can then leave the fishcakes in the fridge until you're ready to cook, but use them within 24 hours.
- To cook the fishcakes, preheat the oven to 200°C/Fan 180°C/Gas 6. Heat the oil in a large frying pan.
- Place 3 of the fishcakes in the pan and fry them over a medium-high heat for 3 minutes on each side. Put them on a baking tray while you fry the rest, adding a little more oil to the pan if necessary.
- Place the tray of fishcakes in the oven for 8-10 minutes to finish cooking. They should be hot throughout.
- While the fishcakes are in the oven, make the parsley sauce. Melt the butter in a small pan.
- Gradually add the flour, stirring with a wooden spoon until the mixture comes away from the sides of the pan. Slowly add the reserved milk, stirring constantly with a wooden spoon to get rid of any lumps.
- Bring the sauce to a simmer and cook for a few minutes, or until the sauce is thickened and smooth. Remove the pan from the heat and stir in the parsley.
- Season with salt and pepper to taste. Serve the fishcakes with the parsley sauce and some lemon wedges for squeezing.
Nutrition Facts : Calories 494 kcal, Carbohydrate 41 g, Protein 28 g, Fat 24 g, SaturatedFat 15 g, Cholesterol 122 mg, Sodium 295 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
FISH CAKES WITH CAPER-PARSLEY SAUCE
"I grew up in the middle of Croatia, near Zagreb, where the cuisine is very heavy - lots of meat and potatoes," writes Snjezana Hercigonja of Raleigh, North Carolina. "But when I was young, it was customary to vacation on the Mediterranean coast in the summer, where you go to the market every day to see what's good, and everything is really fresh and light. Even the fat is good, since it's usually olive oil. This recipe is based on dishes from that region." Make these instead of crab cakes for a starter or light lunch - they're fantastic.
Yield Makes 6
Number Of Ingredients 11
Steps:
- Sprinkle halibut fillets with salt and pepper. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add halibut fillets and sauté until just opaque in center, about 4 minutes per side. Transfer to plate; cool. Wipe skillet with paper towels.
- Flake halibut fillets into large bowl. Mix in green onions, sardines, chopped fresh parsley, flour, garlic, and lemon peel. Mix in 1 cup breadcrumbs. Season with salt and pepper; mix in egg. Shape into six 3-inch-diameter cakes. Transfer remaining 1 1/2 cups breadcrumbs to bowl. Coat fish cakes with breadcrumbs, pressing to adhere.
- Heat remaining 4 tablespoons oil in reserved skillet over medium-high heat. Add fish cakes and cook until brown and crisp, about 6 minutes per side. Transfer to plates; serve fish cakes with Caper-Parsley Sauce.
NOVA SCOTIA FISH CAKES
Flaky white fish and potatoes come together with a crisp bread-crumb coating in this recipe, adapted from Judith Sanders and brought to The Times by Joan Nathan after a 2012 trip to Nova Scotia. You'll want to serve these warm, with tartar sauce, chutney, chowchow - or a tart splash of lemon.
Provided by Joan Nathan
Categories dinner, main course
Time 1h
Yield 6 to 8 main-course servings (about 30 patties)
Number Of Ingredients 13
Steps:
- Put the fish and milk in a medium saucepan. Refrigerate at least an hour.
- Peel the potatoes and put in a saucepan with water to cover. Bring to a boil, then simmer for 20 to 30 minutes, until the potatoes are soft. Drain thoroughly, mash and season well with salt and pepper.
- In a small skillet, melt butter, add scallions and cook until soft, 1 to 2 minutes.
- Remove the fish from the refrigerator and place over medium-low heat. Bring the milk to a simmer and cook the fish until flaky, 5 to 7 minutes; do not overcook. Remove from heat, drain off the milk and allow to cool. Using a fork, break the fish into large flakes.
- Lightly beat one of the eggs and stir into the cooled potato mixture with the scallions and Worcestershire sauce. Add the flaked fish and 1 tablespoon of the parsley and gently fold into the mixture. Refrigerate for about 30 minutes.
- Taste for seasoning and adjust if needed. Form patties about 3 1/2 inches in diameter and 1 inch thick for entree portions, or 2 inches in diameter for appetizer portions.
- Beat the remaining 2 eggs in a small bowl and put the bread crumbs in another. Dip the patties first in the beaten egg and then the bread crumbs. Heat about 1/8 of an inch of oil in a frying pan, adding more as needed. Fry the patties for just a few minutes on each side until golden. Drain on paper towels and sprinkle with the remaining parsley. Serve warm with lemon, tartar sauce, chutney or chowchow.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 16 grams, Carbohydrate 19 grams, Fat 22 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 4 grams, Sodium 310 milligrams, Sugar 2 grams, TransFat 0 grams
ULTIMATE FISH CAKES
Angela Nilsen went in search of perfection in her quest to pack flavour and texture into fish cakes.
Provided by Angela Nilsen
Categories Dinner
Time 55m
Number Of Ingredients 18
Steps:
- 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.
- Lay 450g skinned Icelandic cod or haddock fillet and 2 bay leaves in a frying pan. Pour over 150ml milk and 150ml water.
- 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.
- 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.
- 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.
- 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.
- 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.
- Season well with salt and pepper. The potato should have a good flavour, so taste and adjust to suit.
- Drain off liquid from the fish, grind some pepper over it, then flake it into big chunks into the pan of potatoes.
- 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.
- 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.
- 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.
- 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).
- 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.
- 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.
Nutrition Facts : Calories 359 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 29 grams protein, Sodium 0.7 milligram of sodium
LEMON-PARSLEY FISH CAKES
These tasty little cod cakes are terrific to have on hand in the freezer. You can take out and cook as many or as few as you need. Defrost them overnight in the refrigerator, and they'll be ready to cook the next day. Serve the cakes with your favorite tartar sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Place cod in a baking dish; rub with 1 tablespoon oil. Roast fish in oven until cooked through, 15 to 20 minutes. Let cool completely, then pat dry with paper towels. Flake with a fork.
- In a large bowl, combine cod, egg, scallions, mayonnaise, lemon juice, mustard, breadcrumbs, parsley, hot sauce, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Mix gently until ingredients just hold together.
- Form mixture into eight equal-size patties. Freeze on baking sheets until firm, then wrap each in plastic and store in resealable freezer bags, up to 1 month. Thaw before cooking.
- To serve the cakes: Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook cakes until golden brown, about 2 minutes on each side. Serve hot.
Nutrition Facts : Calories 273 g, Fat 15 g, Protein 23 g
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