So I went on a hunt for what I could make with the leftover fish, and I found this recipe. These fish cakes are so good, that we now intentionally cook extra fish so that we can make these fishcakes. I have been making the same recipe for quite a few years now, with no interest in looking for another recipe, I love this one.
The ingredients are so simple, yet when put together they make these great fishcakes. The mixture is quite soft, so you need to be a little careful with them, but they are really good. You can make them flat or roll them into balls, doesn't matter really.
I like it served with some homemade Tartare sauce.
It doesn't matter how the fish was initially cooked, whether it was BBQ, fried, baked or poached. What you do need to do though is when you first eat the fish, you need to remove the skin and take out the bones out of any leftovers after your meal, as trying to get skin and bones out of fridge cold fish is quite a challenge.
I am happy to say there is no longer thrown out leftover fish at our house.
130g cooked boiled potatoes (about 2 medium potatoes)
210g leftover fish, bones and skin removed, flaked
1 tablespoon mayonnaise (I like Thomy mayonnaise)
2 teaspoons finely chopped parsley
1 large egg yolk (from a 59g egg)
3 teaspoons grated or finely chopped onion (easiest is to blitz in food processor)
Salt and Pepper
For the coating:
1 tablespoon milk
1/2 cup plain flour
1 cup panko breadcrumbs
Sunflower Oil, for frying
250g mayonnaise (Thomy brand)
2 teaspoons Dijon mustard
45g capers, finely chopped
30g dill pickles (gherkins), finely chopped
2 tablespoons finely chopped dill (optional)
Roughly mash cooked potato, cool.
Ensure skin and bones have been removed from the fish, flake the fish.
Tartare Sauce: In a small bowl add the mayonnaise, mustard, capers, gherkins and dill (if using). Mix until combined, and your done. Too easy
In a medium sized bowl add the potatoes, fish, mayonnaise, parsley, egg yolk, onion, salt and pepper. Mix to combine, refrigerate for 30 minutes.
Place egg and milk in a bowl, beat together with a fork. Place the flour in another bowl and the breadcrumbs in a third bowl.
Using wet hands shape the fish mixture into medium sized patties, gently press them together, or they will fall apart. Place on a plate, repeat with the remaining mixture. Refrigerate for 30 minutes.
Lightly coat a patty with the flour, place it into the egg mixture and coat it with the egg. Then carefully coat it in the breadcrumbs. You can refrigerate until needed, if making in advance.
Heat oil in a frying pan, you want the oil to be 1/2-1cm deep. Cook the patties over medium heat for a few minutes on each side, or until golden brown and heated through.
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