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.

Piggin' Ingredients:

  • 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.