Super Easy British Fishcake Recipe
This is a recipe for super quick, easy and delicious fishcakes made with ingredients you probably have laying around.
Equipment
- Potato peeler
- Pan
- Sieve
- Large bowl
- Masher
- Frying pan
Ingredients
For the fishcakes
- 7 oz - 213 gr fish roughly one tin - I use tuna or salmon, check for ASC- or MSC-certified fish
- 3 medium sized potatoes you want roughly the same weight as the fish
- pinch salt
- pinch pepper
- pinch cayenne optional
- 1/4 c - 50 gr all purpose flour
- 1 pat butter
For the sauce, optional - mayo or store bought sauces are also nice
- 1 pat butter
- 1/4 c - 50 ml white wine
- 1 c - 250 ml cream
- 1 small bunch tarragon stem removed
- 1 clove garlic optional
- 1 small shallot finely chopped, optional
Instructions
To make the fishcakes
- Peel and roughly cut 3 potatoes into large chunks. Cook for 10 to 15 minutes, until completely tender. You can test this by sticking a fork in the potatoes as they cook, it should slide right through.
- In the meantime: drain one 7 oz - 213 gr tin of fish. Flake to your desired consistency, I like mine kind of chunky. Season the fish with pinches of pepper, salt and cayenne (if using) and set aside in a large bowl.
- Drain the potatoes and mash them to your desired consistency in the pan. I like mine with a remnant of chunkiness.
- Add the potatoes to the fish mixture and mix together. Again: to your desired consistency. I like there to be chunks of fish and potato left, so it's not so much of a coherent mush but more of a textured affair. I'm not judging you coherent mush people however.
- Melt some butter in a hot skillet or (non-stick) frying pan.
- Form your potato-fish mixture into 4 patties, they don't need to be a super nice shape unless that's your thing. Lightly dust them with a bit of all-purpose flour and fry until golden in the butter.
To make the sauce, optional - mayo or store bought sauces are also nice
- After frying off the fishcakes, remove from the pan and melt some more butter into the pan.
- Add 1/4 c - 50 ml of wine and 1 c - 250 ml of cream. Let it come to a nice bubble and let it go until the sauce thickens ever so slightly. Finish with tarragon leaves, salt and pepper.
- You can gussy this sauce up further by glazing off a small helping of finely chopped shallots and garlic but let's not complicate things unless we want to ey?
Notes
The fish cakes keep for up to 3 days unfried or fried in the fridge and can be (re)heated in a frying pan with butter (or oil if they've already be fried).