Fresh Fish Cakes
|Cod fillet||12 Ounce (375 Gram)|
|Naturally smoked haddock fillet||6 Ounce (185 Gram)|
|Milk/Water||1 Cup (16 tbs) (Use As Required)|
|Potatoes||1 Pound (500 Gram)|
|Coarsely chopped parsley||2 Tablespoon|
|Egg||1 , separated|
|Butter||1 Ounce (30 Gram)|
|Fresh white breadcrumbs||1⁄2 Cup (8 tbs) (For Coating)|
Cover the fish with milk or milk and water (the amount will depend on the size of your fillets).
Add a little seasoning and poach until only just cooked.
Peel and boil the potatoes (or do the reverse).
Dry over a low heat for a few minutes, mash then beat in the parsley, egg yolk and butter.
Do not add salt but flavour lightly with a little pepper; the smoked fish will provide enough salt.
Skin and lightly flake the fish and stir gently into the potatoes, leaving plenty of identifiable chunks.
Chill for 30 minutes for easier handling and improved flavour.
Roll the mixture into a sausage about 23 cm/9 inches long and cut into slices about 2.5 cm/1 inch thick.
Beat the egg white with a pinch of salt and brush the cakes all over.
Roll the cakes in fresh white breadcrumbs and, if you can, chill again.
Fry in very hot oil about 1 cm/1/2 inch deep; so you don't make tide marks around the cakes; turn carefully once only.
Drain on absorbent paper and serve very hot accompanied by small wedges of lemon.