For my entire cooking and eating life I have been searching for the perfect fish cake. True, I have found them from time to time in certain restaurants, but I have never succeeded in making them at home to please myself, until today.
I detest fish cakes that are so filled with bindings (flour, crackers, potatoes) that you are left with an inflated stomach and just the faintest taste of fish. Bleah! I admit, I’ve been guilty of making these dough balls, but I didn’t like it. Today, after all these years, I produced the perfect fish cake. If you don’t believe me, make the recipe. After cooking and tasting one of the first batch, I quickly wrote down exactly what I did, otherwise, back to the drawing board
And really, if you are going to make the perfect fish cake, put that jar away and make homemade tartar sauce. It’s quick and easy.
Perfect Fish Cakes
1/2 cup cornichons, finely chopped
2 spring onions, finely chopped
5 drops Sriracha sauce
1 tsp lemon juice
1 tbsp Dijon mustard
1 cup mayonnaise
Salt and pepper to taste
2 lbs fresh cod
1 lb potatoes, boiled and mashed
1 spring onion, chopped
2 tbsp fresh parsley, chopped
1 tbsp flour plus extra for dusting
1 egg, beaten
To make the tartar sauce, mix together the cornichons, onions, Sriracha, lemon juice, mustard, mayonnaise, salt and pepper, then refrigerate.
Steam the cod for about 10 minutes until it flakes, then mix with the potatoes, onion, parsley, flour, egg and salt. Form into cakes, dust with flour and refrigerate for 30 minutes.
Fry the fish cakes in the peanut oil until brown and crusty. Serve with the tartar sauce.
Wine suggestion: Petit Chablis