Recipe: Fishcakes and tartare sauce
By winners of the National Fish and Chip Shop Awards, Krispies in Exmouth
We love a good dollop of Tartare Sauce with our Fish and Chips. It’s really easy to make your own (just like we do at Krispies) and it tastes much better than the stuff that comes out of a jar!
- 200ml/7fl oz mayonnaise
- 3 tbsp capers, drained
- 3 tbsp gherkins, drained
- squeeze of lemon juice
- flaked sea salt and freshly ground black pepper
- Roughly chop capers and gherkins
- Combine all ingredients in and bowl and mix together
- Taste and adjust seasoning, adding a little more lemon if needs be.
We make our own Fishcakes at Krispies but here is a recipe that you can make yourself at home. It looks like a lot of work, but they are surprisingly easy to make and what’s more you can make them ahead of time and just cook them on the day. They are especially delicious served a big dollop of homemade tartare sauce.
- 450g sustainably sourced cod or haddock fillet
- 2 bay leaves
- 150ml milk
- 350g Maris Piper Potatoes
- ½ tsp finely grated lemon zest zest
- 1 tbsp flatleaf parsley, chopped
- 1 tbsp snipped chives
- 1 egg
- Flour for shaping
- 85g fresh white breadcrumbs, preferably a day or two old
- 3-4 tbsp vegetable oil for shallow frying
- Lay the skinned cod or haddock fillet and 2 bay leaves in a frying pan. Pour over the milk and 150ml water.
- Bring to a boil, cover, then lower the heat and simmer for 4 mins. Remove from the heat and it let stand, covered, for 10 mins to gently finish cooking the fish.
- Meanwhile, peel and chop the potatoes into even-sized chunks. Put them in a pan and just cover with boiling water. Add a pinch of salt and simmer for 10 mins or until tender, but not broken up.
- Lift the fish out of the milk with a slotted spoon and put on a plate to cool. Drain the potatoes and leave for a min or two.
- Tip the potatoes back into the hot pan on the lowest heat you can and let them dry out for 1 min, mashing them with a fork and stirring so they don’t stick. You should have a light, dry fluffy mash.
- Take off the heat and beat in the lemon zest, the parsley and the snipped chives.
- Season well with salt and pepper. The potato should have a good flavour, so taste and adjust to suit.
- Flake the fish into big chunks add it to the pan of potatoes. Using your hands, gently mix the fish and potatoes together so they are only just combined. You’ll only need a couple of turns, or the fish will break up too much. Put to one side and cool.
- Beat the egg on a large plate and lightly flour a board. Spread the breadcrumbs on a baking sheet. Divide the fish cake mixture into four.
- With floured hands, carefully shape into four cakes, about 2.5cm thick. One by one, sit each cake in the egg, and brush over the top and sides so it is completely coated. Then sit the cakes on the crumbs, patting the crumbs on the sides and tops so they are lightly covered. Transfer to a plate, cover and chill for 30 mins (or up to a day ahead).
- Heat 3-4 tbsp vegetable oil in a large frying pan. Fry the fish cakes over a medium heat for about 5 mins on each side or until crisp and golden. Serve with lemon wedges, a nice fresh green vegetable like broccoli or peas and of course some homemade tartare sauce.
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