Crispy crumb fishcakes
These classic crispy crumb fishcakes are perfect for a midweek family supper, particularly, if you have leftover pre-boiled potatoes. The coating is similar to Wiener schnitzel, so it’s crispy and yummy. I made a quick tartar sauce for it (you can add some chopped gherkins too it, if you like).
Ingredients
Method
- Mix the Tartar sauce and put it aside.
- Lay the fish with the bay leaves in a shallow saucepan and pour over the milk. Bring to the boil and poach for 3-4 minutes, under cover. Turn off the heat and rest (still covered) for 10 minutes in the hot milk.
- In the meantime, peel & dice the potatoes, then cook them in lightly salted water until tender, then drain.
- Carefully remove the fish from the milk using a slotted spatula to a plate and let it cool.
- Put the potatoes back in the pan, and crush with a fork over low heat. When you get a dry dough-like texture, turn off the heat. Add the lemon zest, the herbs and 1 Tbsp of the tartar sauce. Taste it, and adjust the seasoning to your liking.
- Dry the fish with paper kitchen towel, and add to the potatoes flake-by-flake. Gently combine. Shape 4 patties between your palms. Rest them in the refrigerator for about half an hour or until you’re ready to sue them ( you can freeze them at this point).
- Whisk the egg in small bowl. Put some flour and breadcrumbs onto two other plates.
- Coat the patties in the flour, then in the egg, then in the breadcrumbs. If you want a thick coating, repeat this step.
- Heat some oil in a frying pan and cook the fish cakes in hot oil on both side until golden.
- Serve them with the tartar sauce and a crispy salad.