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©2016 by North Canterbury Seafood Market

Supreme Fishcakes 

 

 

 

 

Serves 4

 

 

1 onion, finely chopped 500gm fish fillets

 

500gm mashed potato

 

350ml white wine or fish stock 1-2 tbsp of chopped herbs

1 egg

 

Breadcrumbs for coating

 

  • Put the onion in large frying pan and place fish on top. Cover with the wine or stock. Gently simmer fish until cooked through. Remove and cool. Strain out the onion and mix into the mashed potato with the herbs.

  • Flake fish into good-sized chunks, season and gently mix everything together. Shape into fish cakes – around 8 cakes.

  • Roll in breadcrumbs.

  • Heat oil in a large frying pan. Fry the fish cakes for 3-4 minutes each side or until they are golden, crisp and heated through. Drain on kitchen paper.

  • Serve with Tartare Sauce.