Fishcakes are a fried food item, similar to the croquette, made up of a mixture of potatoes, saltwater fish and several other ingredients. They are often used as a way to use excess fish fillets, and are commonly served in fish and chip shops. This recipe yields approximately 12 fishcakes, and will serve four to six.
Things You'll Need
Fill a medium-sized pan with water and place on stove over medium-heat. Place a 5 oz. cod fillet into the pan and allow it to simmer for eight to 10 minutes, or until the cod is flaky.
Peel and cube 10 small russet potatoes (or enough big potatoes for 2 cups mashed) and place them in a large pot. Fill the pot with water until the potatoes are covered, and then boil on medium-high heat until tender. Drain the water out and mash the potatoes using a potato masher.
Dice up ½ cup of onion and ½ cup of celery. Melt 1 tbsp. butter in a skillet, and sauté the onions and celery until tender. Combine 2 cups of the mashed potatoes, onions, celery and the cod in a large mixing bowl. Mix well.
Add 2 tsp. of salt and 1 tsp. of white pepper to the fishcake mixture. Form 12 equally sized patties from the mixture, each about the size of your palm. Smash them to about 1/2 inch thick, and set aside.
Fill a large mixing bowl with flour, and another separate bowl with two beaten eggs and ¼ cup of milk. Fill a third mixing bowl with two cups of bread crumbs. Dip each cake first in flour, then in the egg mixture, and finally coat with bread crumbs. Continue until all cakes are coated.
Melt 2 tbsp. of butter in a large skillet, and place several fish cakes in it. Fry the fish cakes for several minutes on each side, until they are golden brown. Place a paper towel onto a large plate, and set each finished fishcake onto the paper towel. Continue until all fishcakes are done, and serve hot.
The fishcakes can be frozen after formed into patties and saved for several weeks, or until ready to use.
Haddock or pollock can be substituted for the cod if desired.