I’m trying to eat more fish. I usually
don’t do much with it – an oven-proof dish, olive oil, lemon juice, sprinkling
of herbs and spices and then roast. For something different, I’ve tried various
fish cakes over the past few years but I’ve never really liked them (tasteless, too potato-y, disappointing...).
Step up delicious magazine’s May 2013
recipe, and they are the best I’ve ever tasted (could these be ‘the best
fishcakes’ ever?????).
You’ll need:
500g of white fish fillets, I used some
good-value cod from my local fish counter
2 teaspoons of salt
4 teaspoons of chopped, fresh lemon thyme
or dill (I had none, so I used a teaspoon of dried thyme)
100ml light cream
100ml sparkling water (the fishcakes were a
little too wet, so I’d try 100ml of liquid altogether, so 50ml each of cream
and sparkling water)
40g plain flour
½ an onion
1 egg
oil, for frying
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| The nicest fishcakes I've ever made? |
There is a delicious remoulade sauce with
the fishcakes, so mix 150g crème fraiche (or fromage frais or plain yogurt), 2
tablespoons of mayonnaise, 1 tablespoon of mild mustard, 1 teaspoon of finely
chopped rinsed capers and 2 tablespoons of finely chopped gherkins. Add a
little salt and pepper.
Chop the fish up into manageable pieces and
pop it into a food processor with the salt, herbs, onion and some pepper. Blend
it for a minute until the fish is broken up but still chunky. Add the liquids
(that includes the egg) and the flour and blitz it all again until its all
blended.
Transfer it all to a bowl and put this in
the fridge for about 10-15 minutes. I was in a bit of a hurry at this stage and
so I put it in the freezer for 10 minutes.
Your mixture should be solid enough to
handle, so shape it into 12 patties. Heat a frying pan and a little oil and
cook the fishcakes for about 2-3 minutes on each side. As I mentioned, mine
were quite liquid, so I dropped spoonfuls on the pan.
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