Give these traditional Cornish fishcakes with cod and smoked haddock a go
greenbank-hotel.co.uk
Serves 5
Oven temp 180°C / gas 4
For the Cornish fishcakes
- Smoked haddock 250g, skinned and boned
- Cod 250g, skinned and boned
- Potatoes 500g, boiled until soft and dry mashed
- Onion ½, finely diced
- Lemon 1, finely zested
- Egg yolk 1
- Salt and pepper to season
For the crumb
- Plain flour
- Egg 1, mixed with a splash of milk
- Dried breadcrumbs
- For the Cornish fishcakes: poach the fish in lightly salted water – this should only take a few minutes and the fish will change bright white in colour when done. Strain the fish immediately (you can freeze the poaching liquid for use as fish stock in future).
- In a bowl, combine the mashed potatoes with the onion and lemon zest and season well with salt and pepper. Add the cooked fish and egg yolk and mix gently leaving chunks of the fish.
- Using clean hands, mould the mixture into 8 fishcakes and leave to firm up in the fridge for around 1 hour.
- For the crumb: preheat the oven to 180°C / gas 4. Place the flour, egg and milk mix, and breadcrumbs in three separate bowls.
- First dip the fishcakes in the flour, followed by the egg and then the breadcrumbs and cover with an even crumb.
- Heat a little oil in a large frying pan. Carefully place the crumbed fishcakes in the pan and fry for a couple of minutes on each side until golden brown. Transfer onto a baking tray and then finish in the oven for 10 minutes.
- Serve with a soft poached egg and drizzle of hollandaise.
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You will need
For the Cornish fishcakes
- Smoked haddock 250g, skinned and boned
- Cod 250g, skinned and boned
- Potatoes 500g, boiled until soft and dry mashed
- Onion ½, finely diced
- Lemon 1, finely zested
- Egg yolk 1
- Salt and pepper to season
For the crumb
- Plain flour
- Egg 1, mixed with a splash of milk
- Dried breadcrumbs
Method
- For the Cornish fishcakes: poach the fish in lightly salted water – this should only take a few minutes and the fish will change bright white in colour when done. Strain the fish immediately (you can freeze the poaching liquid for use as fish stock in future).
- In a bowl, combine the mashed potatoes with the onion and lemon zest and season well with salt and pepper. Add the cooked fish and egg yolk and mix gently leaving chunks of the fish.
- Using clean hands, mould the mixture into 8 fishcakes and leave to firm up in the fridge for around 1 hour.
- For the crumb: preheat the oven to 180°C / gas 4. Place the flour, egg and milk mix, and breadcrumbs in three separate bowls.
- First dip the fishcakes in the flour, followed by the egg and then the breadcrumbs and cover with an even crumb.
- Heat a little oil in a large frying pan. Carefully place the crumbed fishcakes in the pan and fry for a couple of minutes on each side until golden brown. Transfer onto a baking tray and then finish in the oven for 10 minutes.
- Serve with a soft poached egg and drizzle of hollandaise.
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