March 30, 2013 by dgarnett2013
Fishcakes: Felicity Cloake’s How to get the Perfect….in the Guardian
- 300g floury potatoes, eg Maris Pipers
- 300g fish: a mix of salmon, firm white fish and smoked haddock
- 1 tbsp chopped chives
- 1 tbsp capers
- 2 anchovy fillets in oil, drained and finely chopped
- 1 egg, beaten
- 40g flour, for coating
- 50g fresh white breadcrumbs
- A generous knob of butter
- 1 tbsp vegetable oil
Peel the potatoes and cut into evenly sized chunks. Put into a large pan and cover with cold water. Add a generous pinch of salt and bring to the boil, then turn down the heat slightly and simmer until tender, but not mushy. Drain and put back into the hot pan for a minute to dry off, then roughly crush them with a fork, so they’re a mixture of mash and larger lumps.
Meanwhile, put the fish into a large pan and just cover with water.
Bring to a simmer, then gently cook for 3–5 minutes, depending on the size of the fillets, until the skin, if any, pulls off easily, and it’s just beginning to flake. Drain, skin if necessary and set aside to cool, then break into large flakes and add to the potatoes.
Stir in the chives, capers and anchovies. Season lightly, and mix together gently, adding a little of the beaten egg to bring the mixture together into patties – it shouldn’t be too sloppy. Use your hands to form into four large cakes or six smaller ones.
Put the remaining egg in a shallow bowl, and tip the flour and breadcrumbs on to separate saucers. Dip each fishcake in turn into the flour, the egg, and finally the breadcrumbs until thoroughly coated. Put into the fridge for at least half an hour to firm up.
Heat a frying pan with the butter and oil until the butter begins to foam. Add the fishcakes, in batches if necessary, cook for 5 minutes on a medium-high heat until golden and well crusted, then turn them carefully over and repeat on the other side.
Eaten on the day the first tulips appeared. Anemones still going strong. Freezing temps still going strong.