South American Fish Cakes
This delicious haddock fishcakes recipe brings together tender haddock fillets, creamy mashed potatoes, fragrant herbs, zesty citrus, and a hint of heat from red chili. Coated in a crispy golden crust, these fishcakes are sure to be a hit at your table.Serve them with a side of lemon wedges for an added burst of freshness.
— Constant Cookbook
Ingredients
- ingredients
- 1kg haddock fillets, skin on, scaled and pinboned
- 140ml milk
- 2 bay leaves
- 1kg potatoes, peeled and diced
- a big bunch of fresh flat-leaf parsley, finely chopped
- a handful of fresh mint, finely chopped
- zest of 2 lemons and 2 limes
- 1 teaspoon fennel seeds, bashed
- 2 large free-range or organic eggs
- 1 fresh red chilli, finely chopped
- sea salt and freshly ground black pepper
- 115g plain flour
- sunflower oil, for deep-frying
- lemons, to serve
Instructions
- Preheat the oven to 190ÃÂðC/375ÃÂðF/gas 5. Place the haddock in a deep baking tray with the milk and bay leaves, then cover the tray with foil and cook for 15 minutes. Meanwhile, cook the potatoes in salted boiling water for about 15 minutes, until soft. Drain them in a colander to get rid of any excess water, then return to the pan on a low heat and mash.
- Flake the cooked fish into a large bowl, picking out any bones and removing the skin. Add the mashed potato, parsley, mint, lemon and lime zest, fennels seeds, eggs and chilli and season with salt and freshly ground black pepper. Mix well, taste and add more salt if necessary.
- Flour your work surface, then take 1 tablespoon of the mix in your hands with a little flour and pat it into a flattened circle, rolling it in the flour. Rough and ready is good, so donâÃÂÃÂt worry about having them all exactly the same!
- Pour enough oil into a large heavy-bottomed saucepan to fill the pan about a third of the way up. Heat over a medium heat until a deep-frying thermometer inserted into the oil reaches 185ÃÂðC/360ÃÂðF. (If you donâÃÂÃÂt have a thermometer, heat the oil until a cube of bread will brown in about 3 minutes.) Deep-fry the fishcakes for about 5 minutes until brown and crispy. Drain on kitchen paper, sprinkle with sea salt and serve on a large plate with lots of lemon halves.
Yield
Serves 4
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