These fishcakes are a simple and tasty dish that everyone will love. Made with fresh fish and mashed potatoes, they are crispy on the outside and soft on the inside!
I find them perfect for a quick dinner or lunch. Just serve with some tartar sauce or a salad, and you’ve got a meal that’s not only easy but also delightful!
Key Ingredients & Substitutions
White Fish Fillets: Cod, haddock, or pollock work well. If you want to use a different fish, try salmon or tilapia. Canned tuna or salmon could also be a quick substitute, but they will change the texture slightly.
Potatoes: I prefer using floury potatoes like Maris Piper or Russet as they make for a fluffier texture. If you’re looking for a lower-carb option, sweet potatoes can work, giving a different flavor and color.
Butter: Butter adds richness. If you want a dairy-free version, go for olive oil or a dairy-free spread instead.
Herbs: Fresh parsley is great for flavor, but feel free to substitute with dill or chives depending on your taste. Dried herbs can work too, just remember to use less as they’re more concentrated.
Breadcrumbs: I like using panko for a crunchier coating. However, you can use regular breadcrumbs or even crushed crackers as an alternative.
How do I get the perfect crispy coating for my fishcakes?
Achieving that golden, crispy coating is all about following the right steps when breading. Here’s how to do it:
- Prepare your stations: Set up three shallow dishes with flour, beaten egg, and breadcrumbs.
- Coat evenly: First, dust each fishcake lightly in flour. This helps the egg stick.
- Wet and coat: Dip in the beaten egg, ensuring it’s covered well. Let the excess drip off.
- Finally, press it into the breadcrumbs firmly, ensuring a good covering. This is key for extra crunch!
- Fry at the right temperature: Keep your oil medium-hot. If it’s too hot, the coating might burn before the inside cooks.
With these tips, your fishcakes will be crispy on the outside and soft on the inside. Enjoy your cooking!
Mary Berry’s Easy and Delicious Fishcakes
Ingredients You’ll Need:
For the Fishcakes:
- 450g (1 lb) white fish fillets (such as cod, haddock, or pollock)
- 450g (1 lb) potatoes, peeled and chopped
- 2 tablespoons butter
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 2 spring onions, finely sliced
- 1 egg, beaten
- 4 tablespoons plain flour
- 4 tablespoons breadcrumbs
- Salt and freshly ground black pepper, to taste
- Vegetable oil, for frying
Optional for Serving:
- Tartar sauce
- Lemon wedges
How Much Time Will You Need?
This recipe takes approximately 20 minutes of prep time and about 15 minutes of cooking time, so in total, it’s around 35 minutes from start to finish. It’s a quick and satisfying meal that anyone can make!
Step-by-Step Instructions:
1. Prepare the Potatoes:
Begin by placing the peeled and chopped potatoes in a large pot of salted water. Bring it to a boil over high heat and cook for about 15 minutes, or until the potatoes are tender. Once cooked, drain the water and mash the potatoes with the butter until smooth. Set aside to cool.
2. Cook the Fish:
While the potatoes are cooking, poach the white fish fillets in a separate pot of simmering water for about 5 minutes, or until fully cooked. Once done, gently drain the fish and use a fork to flake it into bite-sized pieces, making sure to remove any bones.
3. Mix the Ingredients:
In a large mixing bowl, combine the mashed potatoes, flaked fish, chopped parsley, lemon juice, and finely sliced spring onions. Season the mixture with salt and pepper to taste, and gently stir until everything is well incorporated.
4. Shape the Fishcakes:
Take a handful of the mixture and shape it into small fishcakes, about the size of your palm. You should be able to make around 8 fishcakes from this mixture.
5. Prepare the Breading Station:
Set up your breading station with three shallow dishes. Fill one with flour, the second with the beaten egg, and the third with breadcrumbs. This will allow you to coat the fishcakes properly.
6. Coat the Fishcakes:
Take each fishcake and first dip it in the flour, ensuring it’s lightly coated. Next, dunk it into the beaten egg, and finally, press it into the breadcrumbs, making sure it’s well covered.
7. Fry the Fishcakes:
In a large frying pan, heat a good amount of vegetable oil over medium heat. Once hot, carefully add the fishcakes in batches, frying them for about 3-4 minutes on each side until they are golden brown and cooked through. Be gentle when flipping to keep them intact.
8. Serve and Enjoy:
After frying, place the fishcakes on kitchen paper to drain excess oil. Serve them hot with tartar sauce and lemon wedges for a zesty touch.
Enjoy your delicious Mary Berry-style fishcakes! They make for a delightful meal the whole family will love!
FAQ for Mary Berry’s Easy and Delicious Fishcakes
Can I use frozen fish for this recipe?
Yes, you can! Just make sure to thaw the frozen fish completely before poaching. You can thaw it overnight in the fridge or place it in a sealed bag and submerge it in cold water for a quicker method.
Can I make these fishcakes ahead of time?
Absolutely! You can prepare the fishcakes and keep them in the fridge for up to 24 hours before frying. You can also freeze them after breading. Just ensure to lay them flat in a single layer on a baking sheet until frozen, then transfer to a freezer bag. Fry from frozen, adding a few extra minutes to the cooking time.
How do I store leftover fishcakes?
Leftover fishcakes should be stored in an airtight container in the fridge for up to 3 days. To reheat, warm them in a pan over medium heat with a little oil until heated through and crispy again, or use a microwave for a quicker method.
What can I serve with fishcakes?
Fishcakes are delicious on their own, but they pair wonderfully with tartar sauce, a fresh salad, or roasted vegetables. For a hearty meal, serve them alongside some mashed peas or as a filling in a burger bun!
