Source:- Google.com.pk
Preparation time: 40 minutes. Here is a delicious way to use
up leftover fish or mashed potatoes. I made my first cod fish cakes after catching my
first lingcod (which isn’t actually cod by the way, but it still
worked fine).
Ingredients:
For the tartare-style sauce
125ml mayonnaise
1 rounded tbsp capers, roughly chopped (rinsed and drained
if salted)
1 rounded tsp creamed horseradish
1 rounded tsp Dijon mustard
1 small shallot, very finely chopped
1 tsp flatleaf parsley, finely chopped
For the fish cakes
450g skinned Icelandic cod or haddock fillet, from a
sustainable source
2 bay leaves
150ml milk
350g Maris Piper potatoes
½ tsp finely grated lemon zest
1 tbsp fresh white flatleaf parsley, chopped
1 tbsp snipped chives
1 egg
flour, for shaping
85g fresh white breadcrumbs, preferably a day or two old
3-4 tbsp vegetable or sunflower oil, for shallow frying
lemon wedges and watercress, to serve
for 10 mins or until tender, but not broken up.
Method:
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 them 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 the lemon zest, parsley and 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 (see pic 1). You'll
only need a couple of turns, or the fish will break up too much. Put to one
side and cool.
Beat the egg on a large plate and lightly flour a board.
Spread the 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 (pic 2). One by one, sit each cake in the egg, and
brush over the top and sides so it is completely coated (pic 3). 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 the 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 zest to taste), lemon wedges for squeezing over and
watercress
Fish Cake Recipe Fish Recipes in Urdu Pinoy Chinese For Kids Easy with Sauce healthy Asian PHotos
No comments:
Post a Comment