Proper British Fish Cakes
Description
Chef John's proper British fish cakes with mashed potato are fried golden brown and served alongside a homemade tartar sauce that perfectly complements the appetizer.
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
Directions
1
Gather all ingredients.
2
Mix mayonnaise, capers, shallot, parsley, tarragon, horseradish, mustard, and cayenne together in a bowl for tartar sauce and refrigerate until needed.
3
Add milk and bay leaf to a saucepan and place the pieces of fish over the top. Season with salt. Bring to a simmer over medium heat, and cook for about 1 minute, stirring occasionally. As soon as the fish firms up, but before it starts to flake apart, turn off the heat and cover. Let sit for 5 minutes before draining. Let cool, about 10 minutes. Refrigerate until needed.
4
Meanwhile, bring a pot of lightly salted water to a boil. Add russet potato and boil until tender but not falling apart.
5
Drain and mash potato in a bowl. Season with salt, black pepper, and cayenne. Add parsley, chives, and lemon zest; add 1 tablespoon tartar sauce mixture. Mix until combined.
6
Flake chilled fish over the top. Mix until combined.
7
Scoop out ¼ of the mixture and form into a patty. Repeat with remaining mixture.
8
Dust cakes with flour on both sides. Brush both sides of cakes with beaten egg. Coat in bread crumbs.
9
Heat oil in a skillet over medium heat. Pan-fry patties in the hot oil until golden brown and heated through, 3 to 4 minutes per side.
10
Drain on paper towels.
11
Serve with tartar sauce and enjoy!