These fishcakes are a tasty mix of fresh fish and creamy mashed potatoes, coated in crunchy breadcrumbs. They’re easy to make and perfect for a special dinner or a cozy night in!
I love how simple they are to prepare, and they impress everyone. Just serve them with a squeeze of lemon and a side salad for a quick yet fancy meal. Yum!
Key Ingredients & Substitutions
Fish: Cod or haddock are perfect choices for this recipe due to their mild flavor. If you’re looking for alternatives, try salmon for a richer taste or even canned tuna if fresh fish isn’t on hand.
Potatoes: Use floury potatoes like Maris Piper or Russet for creamy mash. As a substitute, sweet potatoes can add a unique flavor if you want something a bit different.
Butter: This adds richness to the fishcakes. You can replace it with olive oil or dairy-free alternatives if you’re looking for a healthier option or have dietary restrictions.
Breadcrumbs: Fresh white breadcrumbs provide a light crunch. For a gluten-free version, use ground almonds or gluten-free breadcrumbs. I also enjoy adding a bit of parmesan to the breadcrumbs for added flavor!
How Do I Make Sure My Fishcakes Stay Together When Cooking?
Binding your fishcakes well is crucial to keep them from falling apart. Here’s what you can do:
- Make sure your mashed potatoes are dry; excess moisture can make the mixture too loose.
- Let the mixture cool before shaping; this helps it firm up and hold its shape better.
- When coating with breadcrumbs, ensure they cover the entire surface evenly. This helps with crispness and holding the cake together.
- Fry over medium heat; too hot and they may burn on the outside before cooking through.
Following these tips should give you beautiful, golden fishcakes every time!
Mary Berry’s Easy Posh Fishcakes
Ingredients You’ll Need:
- 400g (14 oz) white fish fillets (e.g., cod or haddock), skinned and boned
- 300g (10 oz) potatoes, peeled and chopped
- 75g (2.5 oz) butter
- 1 tbsp plain flour
- 200ml (about ¾ cup) milk
- 1 tbsp chopped fresh parsley
- Salt and freshly ground black pepper to taste
- 1 tsp lemon juice
- 1 egg, beaten
- 100g (3.5 oz) fresh white breadcrumbs
- Vegetable oil for frying
- Mixed salad leaves and lemon wedges, to serve
How Much Time Will You Need?
This recipe takes about 30 minutes for preparation and cooking. You’ll spend about 15 minutes prepping your ingredients, including boiling the potatoes and poaching the fish. After that, it will take around 15 minutes to cook and fry your fishcakes and plate them up. Enjoy a quick meal that looks fancy!
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by placing the chopped potatoes in a pan with salted water. Bring them to a boil and then let them simmer for about 15 minutes until they are tender. Once cooked, drain the water and mash the potatoes thoroughly. Set aside to cool a bit.
2. Poach the Fish:
While the potatoes are cooking, take your white fish fillets and poach them gently. Use a pan with a bit of simmering milk (not boiling) and cook the fish for about 5 minutes until it’s fully cooked. Carefully remove the fish with a slotted spoon and set it aside. Remember to keep the milk for the sauce!
3. Make the Sauce:
In a small saucepan, melt 50g of butter over low heat. Once melted, add the plain flour, mixing it well to form a roux. Cook this for 1 minute. Gradually whisk in the reserved warm milk, stirring continuously until you have a smooth sauce. Cook for another 3-4 minutes until it thickens, then remove from heat.
4. Combine Ingredients:
Stir in the chopped parsley, lemon juice, and season with salt and pepper to taste into the sauce. Now flake the cooked fish into this sauce mixture and set aside to cool slightly.
5. Mix Everything Together:
Gently fold the fish mixture into the mashed potatoes until everything is combined nicely. Once mixed, allow the mixture to cool slightly so it’s easier to handle.
6. Shape the Fishcakes:
With clean hands, shape the mixture into 6 equal fishcakes. They can be as thick or thin as you like, just make sure they hold together well.
7. Coat the Fishcakes:
Put the beaten egg in one bowl and the breadcrumbs in another. Dip each fishcake into the egg, letting any excess drip off, then roll it in the breadcrumbs until fully coated.
8. Fry the Fishcakes:
Heat vegetable oil in a large frying pan over medium heat. Once hot, gently place the fishcakes in the pan. Fry them for about 3-4 minutes on each side until they are golden brown and piping hot throughout.
9. Serve Up:
Once cooked, drain the fishcakes on kitchen paper to remove any excess oil. Serve them hot with fresh salad leaves and lemon wedges on the side.
Enjoy your delicious and easy-to-make Mary Berry Posh Fishcakes! They are a real treat, perfect for impressing guests or indulging yourself!
FAQ About Mary Berry’s Easy Posh Fishcakes
Can I Use Frozen Fish for This Recipe?
Yes, you can use frozen fish, but make sure to thaw it completely before poaching. Thaw overnight in the fridge or place the sealed fish under cold running water. Pat it dry before proceeding with the recipe.
How Can I Make Fishcakes Gluten-Free?
To make this recipe gluten-free, substitute the plain flour in the roux with a gluten-free flour blend. Use gluten-free breadcrumbs for coating the fishcakes as well. Check the labels to ensure they’re certified gluten-free!
Can I Prepare These Fishcakes in Advance?
Absolutely! You can make the fish mixture and form the cakes a day ahead. Just store them covered in the fridge. When you’re ready to cook, simply coat them in egg and breadcrumbs before frying!
What’s the Best Way to Store Leftover Fishcakes?
Leftover fishcakes can be stored in an airtight container in the fridge for up to 2 days. To reheat, place them in a preheated oven at 180°C (350°F) until warmed through, or reheat in a pan with a little oil to crisp them up again!
