These fishcakes are simple to make and look fancy on the plate! Packed with delicious fish and herbs, they’re crispy on the outside and soft inside, making them a satisfying meal.
Honestly, who doesn’t love a dish that feels upscale but is still easy? I often serve them with a side salad for a fresh touch. They’re perfect for impressing friends or just treating yourself!
Key Ingredients & Substitutions
Fish: For the fishcakes, you can use cooked cod, haddock, or salmon. If you prefer another protein, you can try canned tuna or even turkey for a different flavor. I love the taste of smoked fish for a richer profile!
Potatoes: Floury potatoes like Maris Piper or Russets are great for mashing as they create a fluffy texture. If you want a healthier twist, consider using sweet potatoes instead for a touch of sweetness.
Herbs: Fresh parsley adds a lovely freshness. Dill is optional but tasty; you can mix in other herbs like chives or basil if you have those on hand. Dried herbs work too, just use less.
Mayonnaise: If you want a lighter option, swap mayonnaise for Greek yogurt. It gives a nice tang and creaminess without the extra calories.
How Do You Shape the Perfect Fishcakes?
Shaping fishcakes can be tricky, but with a few tips, it becomes easy! Here’s how to get them just right:
- Use your hands to gently form the mixture into patties. Wetting your hands a little helps prevent sticking.
- Try to keep the fishcake thickness even, about 1 inch, to ensure they cook thoroughly and evenly.
- Chill the shaped fishcakes in the fridge for about 30 minutes before frying. This helps them hold their shape while cooking.
Mary Berry’s Easy and Elegant Fishcakes
Ingredients You’ll Need:
For the Fishcakes:
- 450g (1 lb) cooked fish (such as cod, haddock, or salmon), flaked
- 450g (1 lb) potatoes, peeled and chopped
- 1 small onion, finely chopped
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped (optional)
- 1 tbsp lemon juice
- 2 tbsp mayonnaise
For Coating:
- 2 eggs, beaten
- 4 tbsp plain flour
- 4 tbsp dry breadcrumbs
For Frying:
- Olive oil or vegetable oil, for frying
- Salt and freshly ground black pepper, to taste
To Serve:
- Lemon wedges
How Much Time Will You Need?
This recipe takes about 15-20 minutes of preparation time, plus around 10-15 minutes for cooking. In total, you’ll have these delicious fishcakes ready in about 30-35 minutes.
Step-by-Step Instructions:
1. Prepare the Potatoes:
Boil the peeled and chopped potatoes in a pot of salted water until they are tender—this should take about 15-20 minutes. Once they are cooked, drain the water and mash the potatoes until smooth. Set them aside to cool.
2. Mix the Ingredients:
In a large mixing bowl, add the cooled mashed potatoes, flaked cooked fish, finely chopped onion, chopped parsley, dill (if using), lemon juice, and mayonnaise. Gently mix everything together until well combined. Season with salt and pepper to taste, making sure the mixture is flavorful.
3. Shape the Fishcakes:
With your hands, shape the mixture into about 8-10 small fishcakes (the size is up to you!). Make sure they are evenly shaped for consistent cooking.
4. Coat the Fishcakes:
Set up a coating station: place the plain flour on one plate, the beaten eggs in a shallow bowl, and the breadcrumbs on another plate. Take each fishcake and first coat it lightly in the flour, then dip it into the beaten egg, and finally coat it in breadcrumbs. This gives them a lovely crunch!
5. Fry the Fishcakes:
In a frying pan, heat a generous amount of oil over medium heat. Once the oil is hot, add the fishcakes in batches. Fry them for about 3-4 minutes on each side until they are golden brown and crispy. Be careful not to overcrowd the pan!
6. Drain and Serve:
Once cooked, place the fishcakes on a plate lined with kitchen paper to absorb any excess oil. Serve them warm, garnished with lemon wedges and accompanied by a fresh salad or your favorite vegetables.
Enjoy your elegant and easy homemade fishcakes—perfect for a wonderful lunch or a light dinner!
FAQ for Mary Berry’s Easy and Elegant Fishcakes
Can I Use Frozen Fish for This Recipe?
Yes, you can use frozen fish, but make sure to fully thaw it first! Thaw the fish in the fridge overnight or place it in a sealed plastic bag and submerge it in cold water for a quicker option. Once thawed, pat it dry to remove excess moisture before flaking it.
How Can I Make These Fishcakes Gluten-Free?
To make gluten-free fishcakes, substitute regular flour and breadcrumbs with gluten-free alternatives. Look for gluten-free all-purpose flour and gluten-free breadcrumbs, which will work just as well in this recipe.
Can I Prepare These Fishcakes Ahead of Time?
Absolutely! You can prepare the fishcakes, coat them, and place them in the fridge for up to 24 hours before frying. This allows the flavors to meld, and they will hold their shape better when cooked. Just remember to cover them with plastic wrap to prevent drying out.
What’s the Best Way to Reheat Leftover Fishcakes?
To reheat leftover fishcakes, place them in a preheated oven at 180°C (350°F) for about 10-15 minutes until warmed through. For a quicker option, you can also reheat them in a frying pan over low heat, gently turning them until heated evenly. Enjoy them within 2-3 days for the best flavor!
