When there is a whopper of a fish (a very large Kabeljou in fact) that has been caught, cleaned and braaied, and a plethora of baked potatoes from dinner the night before, hit The Google to find recipes for fish cakes (should you, like me, have not made them before), and customise as you see fit.
A Big Fish
Here is what I did:
Pull the fish flesh from bones and skin and shred using two forks.
peel enough potatoes so that it looks like you have the same amount of potato as fish. If they are already baked and from the fridge, pop them in a saucepan of simmering water to warm up and soften.When warm and soft, mash them with some butter and a bit of milk.
Chop a large onion and gently fry in olive oil and a bit of butter with some garlic until translucent and sticky. Add some white wine to the pan and let the alcohol simmer away.
Mix together the fish, the mashed potato, the onion and a small handful of chopped parsley. Add salt and pepper to taste.
Ready To Fry
To make the fish cakes, put flour for dusting in a bowl, beat two eggs into a second bowl and add a cup of breadcrumbs to a third bowl. Have dishes ready to hold the fishcakes (which need to go into the fridge to rest for half an hour).
Roll a fishcake sized amount of fish and potato mixture in your hands, and flatten a little. Dust with flour, dip in egg, then cover with breadcrumbs. Repeat until you’re done!
Rest in the fridge for half an hour, then shallow fry until the breadcrumbs are golden.
And Fishcakes Getting Golden
Serve with sweet chilli sauce and lemon wedges.
One larger than expected Kabeljou will need about 5 potatoes and will make more fishcakes than you can eat in a weekend.
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