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fish cake
You can find fish-cake recipes in just about every cookbook. VftH includes the recipe today because of two “home cooking” hints that other recipes don’t include (see below).
Ingredients (serves 2-4 depending on what you serve with it):
i) 300g potatoes
ii)300g fish (vary the potato/fish ratio according to your diners’ tastes)
(You can use all manner of fish, probably even tinned tuna or sardines, but Malarkey says “fresh is best”. This time Malarkey used 石斑魚, whatever that is [Dr. Eye says “grouper, you scurvy dogs], because it was white and flaky, a bit like cod.)
iii) 4 spring onions
iv) 1/2 lemon
v)2 eggs
vi) 100ml milk
vii) 4 sprigs parsley
viii) salt and pepper
ix) 2 tbsp flour
x) 4 slices bread
xi) vegetable oil
xii) mayonnaise/ketchup to serve
Method:
1. Toast the bread at 90℃ until brown and crispy. Blend in food processor into small crumbs.
2. Peel, cut, steam and mash potatoes. Cool.
3. Cover the fish with milk (and water) in frying pan, then simmer till soft. Break gently into small pieces.
4. Grind 1tsp of lemon rind, squeeze 2 tbsp of lemon juice, slice spring onion, chop parsley, lightly beat one egg. Mix all with mashed potatoes, flaked fish, salt and pepper. Form into 4-8 cakes (depending on diners’ ages). Cover and refrigerate for 30 min (or overnight).
5. Place flour, beaten second egg, and breadcrumbs in three separate flat bowls.
6. Dip each cake thoroughly in the flour, egg and breadcrumbs IN THAT ORDER.
7. Heat oil over medium flame heat. Fry cakes turning occasionally, until golden brown on both sides.
8. Serve.
Malarkey says:
You can find fish-cake recipes in just about every cookbook. VftH includes the recipe today because of two “home cooking” hints that other recipes don’t include (see below).
Ingredients (serves 2-4 depending on what you serve with it):
i) 300g potatoes
ii)300g fish (vary the potato/fish ratio according to your diners’ tastes)
(You can use all manner of fish, probably even tinned tuna or sardines, but Malarkey says “fresh is best”. This time Malarkey used 石斑魚, whatever that is [Dr. Eye says “grouper, you scurvy dogs], because it was white and flaky, a bit like cod.)
iii) 4 spring onions
iv) 1/2 lemon
v)2 eggs
vi) 100ml milk
vii) 4 sprigs parsley
viii) salt and pepper
ix) 2 tbsp flour
x) 4 slices bread
xi) vegetable oil
xii) mayonnaise/ketchup to serve
Method:
1. Toast the bread at 90℃ until brown and crispy. Blend in food processor into small crumbs.
2. Peel, cut, steam and mash potatoes. Cool.
3. Cover the fish with milk (and water) in frying pan, then simmer till soft. Break gently into small pieces.
4. Grind 1tsp of lemon rind, squeeze 2 tbsp of lemon juice, slice spring onion, chop parsley, lightly beat one egg. Mix all with mashed potatoes, flaked fish, salt and pepper. Form into 4-8 cakes (depending on diners’ ages). Cover and refrigerate for 30 min (or overnight).
5. Place flour, beaten second egg, and breadcrumbs in three separate flat bowls.
6. Dip each cake thoroughly in the flour, egg and breadcrumbs IN THAT ORDER.
7. Heat oil over medium flame heat. Fry cakes turning occasionally, until golden brown on both sides.
8. Serve.
Malarkey says:
a. Fish cakes are a great vehicle for leftovers from your fridge/pantry; you don’t have to follow a recipe blind and go stock up on special ingredients.
b. So that you don’t end up with milk in your pan, flour on your board, egg on your plate etc., cook up some extra potatoes and make potato cakes as these use many of the same ingredients (as long as you don’t mind a slight fishy taste in your potato cakes)
b. So that you don’t end up with milk in your pan, flour on your board, egg on your plate etc., cook up some extra potatoes and make potato cakes as these use many of the same ingredients (as long as you don’t mind a slight fishy taste in your potato cakes)
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