CRISP CRUMB FISH CAKES

Crisp crumb fish cakes image

You can't beat these handmade fish cakes, perfect with a squeeze of lemon

Provided by Good Food team

Time 1h5m

Yield 8 fish cakes

Number Of Ingredients 12

Ingredients

700g floury potatoes , cut into large chunks
600ml milk
800g boneless white fish , skin on
1 tbsp wholegrain mustard
5 tbsp mayonnaise or tartare sauce
6 spring onions , finely sliced
zest 1 lemon
handful parsley , roughly chopped
100g plain flour , well seasoned, plus extra for your hands
1 egg , beaten
175g fresh breadcrumbs
2 tbsp sunflower oil , for frying

Steps:

Boil potatoes for 15-20 mins until tender. Meanwhile, place the milk in a frying pan; season well. Bring just to boiling point, then add the fish, skin side down. Gently cook for 5-10 mins, until the fish is translucent and just flaking.
Remove the fish from the milk, discard the skin (this will come away easily) and milk, then wipe out the pan. Break the fish into large flakes, then drain on kitchen paper. When the potatoes are done, drain, return them to the pan, then briefly heat on the hob to dry them out. Mash well, stir in the mustard, mayonnaise or tartare sauce, spring onions, lemon zest, parsley and flaked fish, then season well.
Using floured hands, divide mixture into 8, then shape each portion into a large patty. Put the flour, beaten egg and breadcrumbs on 3 large plates. Dip each fish cake in turn into the flour, egg and finally the breadcrumbs, shaking off any excess as you go. Sit the fish cakes on a piece of greaseproof paper while you prepare the others. Heat the oil in the frying pan, then fry the fish cakes in batches for about 3 mins on each side, until golden and crisp. Keep the first batch warm in the oven while you finish cooking the rest.

Nutrition Facts : Calories 371 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 0.81 milligram of sodium