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Traditional British Fish Cakes

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PREP TIME
15 min
COOKING TIME
20 min
TOTAL TIME
50 min
SERVINGS
4 servings
Traditional British Fish Cakes
Ingredients
  • 1/2 cup mayonnaise
  • 2 tablespoons capers, drained and chopped
  • 1 tablespoon finely chopped shallot
  • 1 tablespoon finely chopped Italian parsley
  • 1 tablespoon finely chopped fresh tarragon
  • 2 teaspoons prepared horseradish
  • 1 teaspoon Dijon mustard
  • 1 pinch cayenne pepper
  • 1/2 cup milk
  • 1 bay leaf
  • 1 pound cod, cut into 1-inch pieces
  • salt and freshly ground black pepper to taste
  • 12 ounces russet potato, peeled and quartered
  • 1 pinch cayenne pepper
  • 1 tablespoon finely chopped Italian parsley
  • 1 tablespoon sliced fresh chives
  • 1 teaspoon finely grated lemon zest
  • 1/3 cup all-purpose flour
  • 1 large egg, beaten
  • 1 cup panko bread crumbs, or as needed
  • 1/4 cup vegetable oil, or as needed
Instructions
1
Gather all the necessary ingredients beforehand.
2
Combine mayonnaise, capers, shallot, parsley, tarragon, horseradish, mustard, and cayenne in a bowl to create the tartar sauce. Place it in the refrigerator until you're ready to use it.
3
Place milk and bay leaf into a saucepan, then add the pieces of fish on top. Add salt to taste and bring the mixture to a gentle simmer over medium heat. Cook for approximately 1 minute, stirring occasionally. As soon as the fish becomes firm but hasn't started to break apart, turn off the heat and cover it. Let it sit for 5 minutes before draining. Allow it to cool, which should take around 10 minutes. Refrigerate until needed.
4
In a separate pot of lightly salted water, bring it to a boil. Add the russet potato and cook until it's tender but still holds its shape.
5
Drain the cooked potato and mash it in a bowl. Add salt, black pepper, and cayenne to taste. Mix in parsley, chives, lemon zest, and 1 tablespoon of the tartar sauce mixture until everything is well combined.
6
Flake the chilled fish into a bowl and mix it with the mashed potato mixture until everything is well combined.
7
Scoop out ¼ of the mixture and shape it into a patty. Repeat with the remaining mixture.
8
Dust both sides of the patties with flour, then brush them with beaten egg. Coat the patties evenly with bread crumbs.
9
Heat oil in a skillet over medium heat and pan-fry the patties until they're golden brown and heated through, 3 to 4 minutes per side.
10
Drain the patties on paper towels and serve with tartar sauce.