Hairy Bikers Fish Cakes Recipes

FISHCAKES WITH PARSLEY SAUCE

Steps:

• Put the potatoes in a pan of cold water and bring to the boil. Cook for 12-15 minutes, or until the potatoes are soft but not falling apart. Drain the potatoes and mash until smooth, then season well. Spread the mash out on a cold plate and leave to cool.
• Place the fish in a large saucepan, with the thicker fillets at the bottom of the pan. Pour the milk into the pan, add the bay leaf and season with a little salt and some pepper.
• Cover the pan with a tight-fitting lid and gently bring to a simmer. Immediately, take the pan off the heat and leave it to stand for 10 minutes. This will finish cooking the fish and infuse the milk with flavour.
• Remove the fish from the milk and transfer the fillets to a plate. Set the milk aside to make the parsley sauce. Break the fish into large chunks, discarding the skin as you go. Leave the fish to cool completely.
• Place the cooled mash in a large bowl and stir in the lemon zest and spring onions.
• Tip the cooled fish into the mash and use a wooden spoon to mix it into the mash, without breaking up the fish too much.
• Divide the mixture into 6 balls. Flatten each ball until it is about 3cm thick and place the flattened balls on a baking tray lined with baking paper. Put the tray in the freezer for about 20 minutes or in the fridge for 45 minutes to firm up the fishcakes.
• To coat the fishcakes, sprinkle the flour for dusting over a plate. Beat the eggs in a shallow bowl and spread half the breadcrumbs over a large plate.
• Dip a fishcake into the flour, coating it well on all sides. Gently pat off any excess flour, then dip the fishcake into the egg, coating it on all sides.
• Allow any excess egg to drip off of the fishcake and then place it in the breadcrumbs. Turn the fishcake in the crumbs and press them firmly and evenly on to all the sides.
• Place the fishcake on a tray lined with baking paper and repeat until you've coated all the fishcakes, replacing the used crumbs with the reserved breadcrumbs for the final 3.
• You can then leave the fishcakes in the fridge until you're ready to cook, but use them within 24 hours.
• To cook the fishcakes, preheat the oven to 200°C/Fan 180°C/Gas 6. Heat the oil in a large frying pan.
• Place 3 of the fishcakes in the pan and fry them over a medium-high heat for 3 minutes on each side. Put them on a baking tray while you fry the rest, adding a little more oil to the pan if necessary.
• Place the tray of fishcakes in the oven for 8-10 minutes to finish cooking. They should be hot throughout.
• While the fishcakes are in the oven, make the parsley sauce. Melt the butter in a small pan.
• Gradually add the flour, stirring with a wooden spoon until the mixture comes away from the sides of the pan. Slowly add the reserved milk, stirring constantly with a wooden spoon to get rid of any lumps.
• Bring the sauce to a simmer and cook for a few minutes, or until the sauce is thickened and smooth. Remove the pan from the heat and stir in the parsley.
• Season with salt and pepper to taste. Serve the fishcakes with the parsley sauce and some lemon wedges for squeezing.

ULTIMATE FISH CAKES

Steps:

• Mix together 125ml mayonnaise, 1 rounded tbsp roughly chopped capers, 1 rounded tsp creamed horseradish, 1 rounded tsp Dijon mustard, 1 small very finley chopped shallot and 1 tsp finely chopped flatleaf parsley. Set aside.
• Lay 450g skinned Icelandic cod or haddock fillet and 2 bay leaves in a frying pan. Pour over 150ml milk and 150ml water.
• Cover, bring to a boil, then lower the heat and simmer for 4 mins. Take off the heat and let stand, covered, for 10 mins to gently finish cooking the fish.
• Meanwhile, peel and chop 350g Maris Piper potatoes into even-sized chunks. Put them in a saucepan and just cover with boiling water. Add a pinch of salt, bring back to the boil and simmer for 10 mins or until tender, but not broken up.
• Lift the fish out of the milk with a slotted spoon and put on a plate to cool. Drain the potatoes in a colander and leave for a min or two.
• Tip the potatoes back into the hot pan on the lowest heat you can and let them dry out for 1 min, mashing them with a fork and stirring so they don't stick. You should have a light, dry fluffy mash.
• Take off the heat and beat in 1 rounded tbsp of the sauce, then ½ tsp lemon zest, 1 tbsp chopped flatleaf parsley and 1 tbsp snipped chives.
• Season well with salt and pepper. The potato should have a good flavour, so taste and adjust to suit.
• Drain off liquid from the fish, grind some pepper over it, then flake it into big chunks into the pan of potatoes.
• Using your hands, gently lift the fish and potatoes together so they just mix. You'll only need a couple of turns, or the fish will break up too much. Put to one side and cool.
• Beat 1 egg on a large plate and lightly flour a board. Spread 85g fresh white breadcrumbs on a baking sheet. Divide the fish cake mixture into four.
• On the floured board, and with floured hands, carefully shape into four cakes, about 2.5cm thick. One by one, sit each cake in the egg, and brush over the top and sides so it is completely coated.
• Sit the cakes on the crumbs, patting the crumbs on the sides and tops so they are lightly covered. Transfer to a plate, cover and chill for 30 mins (or up to a day ahead).
• Heat 3-4 tbsp vegetable or sunflower oil in a large frying pan. To test when ready, drop a piece of the dry breadcrumbs in - if it sizzles and quickly turns golden brown, it is ready to use.
• Fry the fish cakes over a medium heat for about 5 mins on each side or until crisp and golden. Serve with the rest of the sauce (squeeze in a little lemon to taste), lemon wedges for squeezing over and watercress.

THE BEST SALMON FISH CAKES

Steps:

• Heat the grill.
• Place 450g floury potatoes, cut into chunks, in a pan of water, bring to the boil, cover and cook for 12-15 mins until tender. Drain and leave to steam-dry, then mash.
• Meanwhile, season 350g salmon fillet and grill for 5-6 mins until just cooked. Cool for a few mins, then break into large flakes.
• Mix the potato, 2 tsp tomato ketchup, 1 tsp English mustard, the zest of ½ lemon, 1 heaped tbsp chopped parsley, 1 heaped tbsp chopped dill and some seasoning. Lightly mix in the salmon, taking care not to break it up too much.
• Shape into 4 large fish cakes.
• Put 3 tbsp plain flour, 1 beaten egg and 100g dried breadcrumbs in 3 shallow dishes. Dip the cakes into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs.
• Heat 4 tbsp sunflower oil in a large pan. Fry the cakes over a medium-low heat for 3-4 mins each side until deep golden and heated through.
• Serve with salad and lemon wedges.