Skip to Content

Fishcakes with quick tartare sauce

Ingredients

For the fishcakes

  • 250g MSC approved skinless fillet of cod or haddock
  • 2 bay leaves
  • 250ml milk
  • 400g cooled mashed potatoes
  • 1 tsp capers, drained, dried and chopped
  • Zest of 1 lemon
  • 1 tbsp flat leaf parsley, chopped
  • 1 tbsp chives, chopped
  • Salt and pepper to season
  • 1 RSPCA Assured egg, lightly beaten
  • 2 tbsp plain flour
  • 85g breadcrumbs or panko crumbs
  • 3-4 tbsp sunflower oil

For the quick tartare sauce

  • 200ml mayonnaise
  • 3 tbsp capers, drained and chopped
  • 1 large gherkin, drained and chopped
  • 1 small shallot, finely chopped
  • A squeeze of lemon juice
  • 3 tbsp chopped fresh parsley
Method
  • Lay the fish, bay leaves and milk in a deep frying pan.
  • Cover and bring to a gentle boil, lower the heat and simmer for four minutes.
  • Take the pan off the heat and let stand, covered, for 10 minutes.
  • Lift the fish out of the milk with a slotted spoon and put on a plate to cool. Dry with a kitchen paper.
  • Mix together the mashed potatoes, capers, lemon zest, parsley and chives. Season well with salt and pepper.
  • Break the fish into chunks and add to the potatoes.  Stir very gently so you don’t mash the fish too much. 
  • Pour the beaten egg onto one shallow bowl and the flour in another shallow bowl.
  • Spread the breadcrumbs on a baking sheet.
  • Using floured hands, divide the fish mixture into six fish cakes.
  • Roll in flour then roll each cake in the egg, then the crumbs, making sure they are completely covered.
  • Chill for at least an hour or longer if time allows.
  • Make the tartare sauce by mixing together all of the ingredients in a small bowl and season. Chill until ready to use.
  • Heat the oil in the frying pan. Cook the fish cakes over a medium heat for about 5 minutes on each side or until crisp and golden. You may need to do this in batches.
  • Serve the fish cakes with the tartare sauce and with a selection of vegetables.

Tip

  • You can use leftover mash, ready-made mash or you can even buy frozen mash!  
Back to top