Salt & Vinegar Fish Cakes February 2, 2018 14:59
Salt & Vinegar Fish Cakes - Serves 8
Our fishcakes are a nod to the local chippy: cod, salt and vinegar chips and mushy peas all wrapped up in an easy to make fishcake! These also work well as a mid-week meal.
- 450g floury potatoes
- 450g cod fillets
- 300g can marrowfat peas, drained
- 2 tablespoons tartare sauce
- 1 tablespoon malt vinegar
- 40g plain flour
- 2 eggs, beaten
- 100g panko breadcrumbs, or use regular breadcrumbs if you like
- 75g Snaffling Pig Salt & Vinegar Crackling, roughly crushed
- 175ml sunflower oil, to fry
- salt and pepper, to season
Peel and chop the potatoes into even-size chunks, put into a large pan and cover with cold water. Cover with a lid and bring to the boil, then simmer for 10 minutes. Add the cod and continue cooking for 5 minutes. Carefully remove the fish, and remove the skin (if present) and set aside. Drain the potatoes and steam dry for 1 minute.
Tip the potatoes into a large bowl, and mash. Stir in the peas, tartare sauce and vinegar, and plenty of salt to season. Gently stir in the cod flakes. Shape into 8 patties, arrange on a baking sheet and chill for 30 minutes.
Arrange the flour in a shallow bowl, the beaten egg in another shallow bowl, and finally mix the breadcrumbs and crackling together in a final bowl. One at a time, dip the fishcakes in the flour ( tap off excess), dip in the egg (drain off excess),
then coat in the breadcrumb mixture. Chill the fishcakes if you like, or fry immediately. In a large frying pan, heat the oil over a medium heat and fry the fishcakes for 3–5 minutes each side until golden (in batches if necessary). Drain
on kitchen paper and serve immediately.