spicy fish & potato cakes

How To Make spicy fish & potato cakes

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  Step 1
  MAKING THE POTATOES
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  Step 2
  Chef’s Note: Maris Piper (Solanum tuberosum “Maris Piper”) is an Irish potato bred by Northern Ireland grower John Clarke. It is the most popular potato in the United Kingdom, but is seldom sold in the U.S. And that’s sad because it’s a great potato for this dish, plus they make excellent chips.
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  Step 3
  Add the potatoes to a pot of salted water, and boil with the skins on until tender.
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  Step 4
  Chef’s Tip: To check for doneness, insert a paring knife, or fork into the potato; it should go in with little resistance.
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  Step 5
  Remove from the water, and allow the potatoes to cool, and remove the skins (they should just slide off). Place the skinned potatoes into a large bowl and mash.
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  Step 6
  Heat 2 tablespoons of the oil in a pan over medium heat. Add the onion, chili (if using), and ginger, and then cook for 3 minutes. Add the dijon mustard, and stir for an additional 2 minutes. The onions should be nice and softened by this time.
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  Step 7
  Add the onion mixture to the mashed potatoes, and then add the Old Bay, dill, lemon zest, salt and pepper, to taste, and mix together. Finally add in the egg, and thoroughly combine.
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  Step 8
  THE FISH
• Step 9
  Place the fish in a large frying pan, and add the peppercorns and bay leaves.
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  Step 10
  Cover with the milk, and add additional water to cover the fish.
• Step 11
  Bring up to a slow simmer, and allow the fish to simmer, covered for 3 or 4 minutes.
• Step 12
  Take off the heat, and allow the pan to sit an additional 10 minutes, covered, to finish cooking the fish.
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  Step 13
  Remove out of the milk, and allow the fish to cool slightly. Then use your hands to break them into medium-sized flakes.
• Step 14
  Add 2 or 3 tablespoons of the poaching liquid to the potato mixture, and combine.
• Step 15
  Add the flaked fish to the potato mixture, and gently combine.
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  Step 16
  Chef’s Note: It’s okay, if the fish breaks up… I’ve actually mixed all the ingredients together using my food processor fitted with an S-blade.
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  Step 17
  Shape the mixture into patties about 3.5 inches wide by 1 inch tall.
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  Step 18
  Dust each of the fish cakes with flour, dip into the egg, and finally coat with the breadcrumbs.
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  Step 19
  Chef’s Tip: The easiest way to make fresh bread crumbs is to take the bread, cut off the crusts, and give them a couple of pulses in a food processor, fitted with an S-blade.
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  Step 20
  Prep Tip: When I’m making these for a catering event, or for a gathering of friends and family, I usually make these in the morning, and let them sit in my prep fridge all day. That way, I’m ready to go at dinnertime.
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  Step 21
  COOKING THE FISH CAKES
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  Step 22
  Add the remaining oil to a frying pan, set over medium heat. Cook the fishcakes in batches until they are nice and brown, about 6 to 8 minutes per side.
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  Step 23
  Chef’s Tip: If you are doing these in batches, set your oven to a low setting, and put the cooked ones in the oven on a paper towel lined sheet, to keep them warm while the others are cooking. And the paper towels will have the added effect of helping to drain off any additional oil from frying.
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  Step 24
  Serving Tip: Traditionally, fishcakes are served with mustard pickles, but in keeping with the spicy nature of these, may I suggest a mild horseradish like this one: https://www.justapinch.com/recipes/sauce-spread/dressing/a-kinder-gentler-horseradish-sauce.html?p=50 And perhaps some sautéed greens on the side.
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  Step 25
  Keep the faith, and keep cooking.
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