Name: Proper British Fish Cakes
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Mayonnaise - ½ cup; Capers, drained and chopped - 2 tablespoons; Finely chopped shallot - 1 tablespoon; Finely chopped Italian parsley - 1 tablespoon; Finely chopped fresh tarragon - 1 tablespoon; Prepared horseradish - 2 teaspoons; Dijon mustard - 1 teaspoon; Cayenne pepper - 1 pinch; Milk - ½ cup; Bay leaf - 1; Cod, cut into 1-inch pieces - 1 pound; Salt and freshly ground black pepper to taste - 1 pound; Russet potato, peeled and quartered - 12 ounces; Cayenne pepper - 1 pinch; Finely chopped Italian parsley - 1 tablespoon; Sliced fresh chives - 1 tablespoon; Finely grated lemon zest - 1 teaspoon; All-purpose flour - ⅓ cup; Egg, beaten - 1 large; Panko bread crumbs, or as needed - 1 cup; Vegetable oil, or as needed - ¼ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Proper British Fish Cakes

1. Mayonnaise - ½ cup

2. Capers, drained and chopped - 2 tablespoons

3. Finely chopped shallot - 1 tablespoon

4. Finely chopped Italian parsley - 1 tablespoon

5. Finely chopped fresh tarragon - 1 tablespoon

6. Prepared horseradish - 2 teaspoons

7. Dijon mustard - 1 teaspoon

8. Cayenne pepper - 1 pinch

9. Milk - ½ cup

10. Bay leaf - 1

11. Cod, cut into 1-inch pieces - 1 pound

12. Salt and freshly ground black pepper to taste - 1 pound

13. Russet potato, peeled and quartered - 12 ounces

14. Cayenne pepper - 1 pinch

15. Finely chopped Italian parsley - 1 tablespoon

16. Sliced fresh chives - 1 tablespoon

17. Finely grated lemon zest - 1 teaspoon

18. All-purpose flour - ⅓ cup

19. Egg, beaten - 1 large

20. Panko bread crumbs, or as needed - 1 cup

21. Vegetable oil, or as needed - ¼ cup

How to cook deliciously - Proper British Fish Cakes

1. Stage

Mix mayonnaise, capers, shallot, parsley, tarragon, horseradish, mustard, and cayenne together in a bowl for tartar sauce and refrigerate until needed.

2. Stage

Add milk and bay leaf to a saucepan and place the pieces of fish over the top. Season with salt. Bring to a simmer over medium heat, and cook for about 1 minute, stirring occasionally. As soon as the fish firms up, but before it starts to flake apart, turn off the heat and cover. Let sit for 5 minutes before draining. Let cool, about 10 minutes. Refrigerate until needed.

3. Stage

Meanwhile, bring a pot of lightly salted water to a boil. Add russet potato and boil until tender but not falling apart.

4. Stage

Drain and mash potato in a bowl. Season with salt, black pepper, and cayenne. Add parsley, chives, and lemon zest; add 1 tablespoon tartar sauce mixture. Mix until combined. Flake chilled fish over the top. Mix until combined.

5. Stage

Scoop out ¼ of the mixture and form into a patty. Repeat with remaining mixture.

6. Stage

Dust cakes with flour on both sides. Brush both sides of cakes with beaten egg. Coat in bread crumbs.

7. Stage

Heat oil in a skillet over medium heat. Pan-fry patties in the hot oil until golden brown and heated through, 3 to 4 minutes per side. Drain on paper towels before serving with tartar sauce.