At our recent #SeafoodSeptember Kids Cookery Class we taught two very enthusiastic groups to make their own fishcakes.
Not only are fishcakes a great way to tempt people to try some new fish – but they are also great fun to make. Because who doesnt like to get their hands a bit messy in the kitchen!
We used the fish that we had available fresh to us that day from our friends at Still Waters Fishing, however you can substitute with whatever you can get your hands on. Jonny recommneds adding ome form of pale smoked fish to th fishcakes tho – as it really provides a superb flavour.More Than Fed: FishcakesServings: 4 peopleIngredientsIngredientsFish Cake Mix
- 300 g Dry Mash
- 100 g Wild or Organic Salmon
- 100 g Pale Smoked Haddock
- 100 g Cod
- 50 g Prawns
- 100 mls White Wine
- Lemon Zest
- 1/2 Onion Diced & Sweated Off
- Handful of Chopped Parsley
- 3 scallions finely sliced
- 200 g Plain Flour
- 6 eggs - Whisked
- 300 g Panko
Place fish on separate trays. Pour 1/3 glass of white wine onto each tray place in the oven 180C for approx 5 mins. Once cool remove any skin/bones from the mix.
Combine all ‘Fish Cake Mix’ ingredients. Taking care to keep the fish pieces in tact as much as possible.
Shape into small rounds. Approximately the size of a golf ball. Before gently sqishing to form a flattened round fish cake roughly an inch thick. Refrigerate for at least 15mins, to help them retain their shape while coating!
Set up three trays/shallow bowls. One for each of the flour, egg and breadcrumbs. Then lift each fishcake into the flour, eggs, and bread crumbs. Patting the breadcrumbs onto sides and top so they are evenly coated. Repeat the egg & bread crumbs twice.
Cook to golden colour each side, in a hot pan. Before placing in a preheated over at 190c for 6 minutes. Turning half way. Enjoy!
We were delighted to be featured in Hospitality Review NI recently, whilst showcasing our launch weekend for #SeafoodSeptember.