Serves 4
700 – 900gm haddock, cod or pollack
900gm potatoes
50gm seasoned flour
25gm butter, melted
15gm chopped parsley
2 eggs, beaten
150gm fresh breadcrumbs
sunflower oil for deep frying
salt & ground black pepper
200ml creme fraiche
1 tablespoon milk
2 tablespoon fish stock,ware or white wine
- Cook the potatoes in boiling salted water for 20 minutes until tender, drain well, tip back into the pan and mash until smooth
- Bring some water to the boil in a large frying pan, add the fish, bring back to the boil and simmer for 8 minutes
- Lift the fish out and when it is cool enough to handle, break into large flakes, discarding the skin and any bones
- Put the fish into a bowl with the mashed potatoes, melted butter, parsley and some salt & pepper and mix together
- Shape the mixture into 8 rounds approximately 2.5cm (1″) thick, cover with cling film and chill for 20minutes
- Heat the oil to 180c/350f or until a cube of bread turns golden in 30 seconds
- Put the seasoned flour, beaten egg and breadcrumbs int 3 seperate bowls
- Dip the fishcakes into the flour, then the egg, and finally the breadcrumbs and deep fry in batches for about 4 minutes until crisp & golden
- Lift out , drain on kitchen paper and keep warm
- Make the sauce. Place the creme fraiche, preferred liquid and milk in a pan and heat to just below boiling
- Serve the fishcakes with the hot sauce, steamed baby spinach and lemon wedges
- Tartare sauce also makes an excellent accompaniment