Mid Week Catch of the Day
- Marie Jamieson
- Feb 1, 2017
- 2 min read
Hi everyone. Are you like me, its midweek and already you are wondering what to make for tea tonight? You have been on meat overload since Sunday lunch! Well fish is an alternative and something we probably don't eat enough off. We live on an island after all, so we are surrounded by fish, no excuse for not getting enough Omega-3 and vitamin D.
I'm going to share my recipe with you for fishcakes. No, they aren't boring because they taste nothing like the mass produced ones you get in the supermarket. These are simple and can be made in advance: good if you find yourself sometimes too busy to make a meal after a busy work day.
Simple Fishcakes
I have used lightly smoked haddock but any white fish, smoked or otherwise can be used. White fish is just fish that is white, lean and flaky . Other fish to use is sea bass, snapper and cod.
This recipes makes quite a lot depending on what size you make the patties, but they freeze really well so you can save some for another busy day!
2 lge fillets fish (skinless and boneless)
2 lb / 900g potatoes (peeled and cooked)
1 med onion (chopped finely)
1 oz / 28g butter
2 boiled eggs (chopped)
3 or 4 tbs chopped fresh parsley
salt & pepper
flour for dusting
fresh breadcrumbs
1 beaten egg
1.Cook the potatoes and then mash or put through a potato ricer as I have done to ensure there is no lumps.
2. Place the fish on foil on a baking tray. Add a sprinkle of pepper and salt and a knob of butter or brush with olive oil. Close the foil and bake in the oven (180 degrees) for 12 to 15 mins.
3. While the fish is cooking, put the onions in a saucepan with the butter. Cook without colour until translucent. Leave to cool.
4. Flake the cooked fish into pieces (keep some pieces big to add some bite). Add to the potato along with the cooked onion, chopped parsley and chopped boiled egg. Gently mix. Taste for seasoning and if necessarry add more salt or pepper.
5. Now for the fun part. Take a large spoonful of the mixture and form into a patty shape. Use a dusting of flour on your hands and counter to stop the mixture from sticking. How big or small you make them is up to you. Small ones are nice if using as a starter.
Then cover the cakes in egg beaten with a little water added. Lift out of the egg and into the breadcrumbs. Put on a tray on some greaseproof paper. Chill for 30 mins.
6. The fish cakes can be deep fried at 160 degrees or if you prefer they can be cooked in a little butter and oil in a frying pan and turn over to brown both sides. If you want to be a bit more health conscious you can spray with oil and bake in the oven.
Serve with some salad and a wedge of lemon and some tartare sauce. Enjoy!
(When my children were small they insisted on having beans with theirs!)
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