Aussie Fish Cakes
- Daniel Schossow
- Jan 5
- 2 min read
Any type of leftover or seasonal fish can work, but a flakey white is traditional.
Why it works:
Yield:
Time:
Pairing:
References:
Equipment:
Ingredients:
600g sebago potatoes, peeled, chopped
20g butter
500g firm boneless white fish fillets, skin on
3 green onions, finely chopped
2 tsp fresh tarragon, chopped
2 tbsp fresh flat-leaf parsley, chopped
1 egg, lightly beaten
1 1/2 cups plain flour
2 cups fresh breadcrumbs
Olive oil, for shallow-frying
1/2 cup tartare sauce
Baby rocket, to serve
Lemon wedges, to serve
Instructions:
Step 1
Place potato in a large saucepan of water. Bring to the boil over high heat. Boil for 8 to 10 minutes or until tender. Drain well. Return to pan over low heat. Add butter. Mash until smooth. Remove from heat. Season with salt and pepper. Transfer to a heatproof bowl. Set aside to cool.
Step 2
Meanwhile, place fish in a deep frying pan. Cover with cold water. Season with salt and pepper. Cover pan. Place over medium heat. Bring to a simmer. Remove from heat. Stand for 1 minute.
Step 3
Carefully transfer fish to a board. Remove and discard skin. Flake fish into pieces.
Step 4
Add onion, tarragon, parsley, egg and flour to potato mixture. Stir to combine. Add fish. Fold to combine. Using 1/4 cup mixture at a time, shape into 16 patties. Coat in breadcrumbs. Refrigerate for 15 minutes.
Step 5
Pour enough oil into a frying pan to come 1 to 2cm up side of pan. Heat over medium-high heat. Cook fish cakes, in batches, for 3 to 4 minutes each side or until golden all over and heated through. Drain on a paper towel-lined plate. Serve fish cakes with tartare sauce, baby rocket and lemon wedges.
Plating Instructions
Tasting Journal
Date:
Photo:
Tasting Notes:
Comments