Ingredients with Measurements:
- 2 smoked bloater fillets
- 500g potatoes, peeled and chopped
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh chives
- 1 tbsp lemon juice
- 1 egg, beaten
- 50g plain flour
- 100g breadcrumbs
- Salt and pepper, to taste
- Vegetable oil, for frying
Special equipment needed:
- Large pot
- Frying pan
- Mixing bowl
- Potato masher
- Slotted spoon
Step-by-step instructions:
1. Boil the potatoes in a large pot of salted water until tender. Drain and mash until smooth.
2. In a frying pan, sauté the onion and garlic until softened.
3. Flake the bloater fillets and add them to the mashed potatoes along with the sautéed onion and garlic, parsley, chives, lemon juice, salt, and pepper. Mix well.
4. Shape the mixture into 8-10 patties and chill in the fridge for 30 minutes.
5. Place the flour, beaten egg, and breadcrumbs in separate bowls. Coat each fishcake in flour, then dip in egg, and coat in breadcrumbs.
6. Heat the vegetable oil in a frying pan over medium-high heat. Fry the fishcakes for 3-4 minutes on each side until golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
7. Serve the fishcakes hot with tartar sauce on the side.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4-5 servings
Nutritional information:
Calories: 350
Fat: 10g
Saturated Fat: 1.5g
Cholesterol: 60mg
Sodium: 500mg
Carbohydrates: 50g
Fiber: 4g
Sugar: 3g
Protein: 15g
Substitutions for ingredients:
- Smoked haddock or mackerel can be used instead of bloater fillets.
- Sweet potatoes or parsnips can be used instead of potatoes.
- Dried herbs can be used instead of fresh herbs.
Variations:
- Add chopped capers or gherkins to the fishcake mixture for extra flavor.
- Use panko breadcrumbs for a crunchier texture.
- Make mini fishcakes and serve as appetizers.
Tips and tricks:
- Chill the fishcake mixture before shaping to make it easier to handle.
- Use a non-stick frying pan to prevent the fishcakes from sticking.
- Serve with a wedge of lemon for extra freshness.
Storage instructions:
- Store leftover fishcakes in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- Reheat fishcakes in a preheated oven at 180°C for 10-15 minutes or until heated through.
Presentation ideas:
- Serve fishcakes on a bed of lettuce or with a side salad.
- Garnish with chopped herbs or lemon wedges.
Pairings:
- Serve with a cold beer or a crisp white wine.
Suggested side dishes:
- French fries or sweet potato fries
- Coleslaw or potato salad
- Steamed vegetables or roasted root vegetables
Troubleshooting advice:
- If the fishcakes fall apart while frying, add more breadcrumbs to the mixture to help bind it together.
- If the fishcakes are too dry, add a little more lemon juice or a splash of milk to the mixture.
Food safety advice:
- Make sure the fishcakes are cooked all the way through before serving.
- Store leftover fishcakes in the fridge and consume within 3 days.
Food history:
- Bloater fishcakes are a traditional British dish that originated in the coastal town of Great Yarmouth in Norfolk.
Flavor profiles:
- Smoky, savory, and slightly sweet.
Serving suggestions:
- Serve as a main course for lunch or dinner.
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