PROPER BRITISH FISH CAKES
I've been streaming a lot of British cooking shows lately, which is what inspired this. Not only do these look and taste amazing, they are also very inexpensive to make. Serve with watercress and lemon wedges.
Provided by Chef John
Categories Fish Cakes
Time 50m
Yield 4
Number Of Ingredients 21
Steps:
- Mix mayonnaise, capers, shallot, parsley, tarragon, horseradish, mustard, and cayenne together in a bowl for tartar sauce and refrigerate until needed.
- Add milk and bay leaf to a saucepan and place the pieces of fish over the top. Season with salt. Bring to a simmer over medium heat, and cook for about 1 minute, stirring occasionally. As soon as the fish firms up, but before it starts to flake apart, turn off the heat and cover. Let sit for 5 minutes before draining. Let cool, about 10 minutes. Refrigerate until needed.
- Meanwhile, bring a pot of lightly salted water to a boil. Add russet potato and boil until tender but not falling apart.
- Drain and mash potato in a bowl. Season with salt, black pepper, and cayenne. Add parsley, chives, and lemon zest; add 1 tablespoon tartar sauce mixture. Mix until combined. Flake chilled fish over the top. Mix until combined.
- Scoop out ¼ of the mixture and form into a patty. Repeat with remaining mixture.
- Dust cakes with flour on both sides. Brush both sides of cakes with beaten egg. Coat in bread crumbs.
- Heat oil in a skillet over medium heat. Pan-fry patties in the hot oil until golden brown and heated through, 3 to 4 minutes per side. Drain on paper towels before serving with tartar sauce.
Nutrition Facts : Calories 623.1 calories, Carbohydrate 45.4 g, Cholesterol 108.2 mg, Fat 39.2 g, Fiber 2.6 g, Protein 29 g, SaturatedFat 6.6 g, Sodium 552.9 mg
SUMMER FISH CAKES
Provided by Florence Fabricant
Categories lunch, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat one tablespoon of the oil in a skillet, add the onion and pepper and saute until tender but not brown.
- Break the fish into small chunks in a bowl. Fold in the onion and pepper, then fold in the mayonnaise, lemon juice, parsley and salt and pepper to taste. Form the mixture into eight cakes.
- Beat the egg in a shallow bowl. Put the bread crumbs on a plate. Dip each fish cake first into the egg to coat, then into the bread crumbs, spooning them over the fish cake to coat it. Handle the fish cakes gently because they are fragile. Put the fish cakes in the refrigerator for one hour.
- Heat the remaining oil in a nonstick skillet. Saute the fish cakes in the oil over medium-low heat until golden, turning them once. Serve with tartar sauce or salsa on the side.
Nutrition Facts : @context http, Calories 550, UnsaturatedFat 30 grams, Carbohydrate 19 grams, Fat 37 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 6 grams, Sodium 641 milligrams, Sugar 3 grams, TransFat 0 grams
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