LUXURY BREADED SOLE BAY FISHCAKE
By Darren Marriott, Sole Bay Fish Company
Sole Bay Fish Company’s homemade fishcakes were invented to avoid waste from the fishmonger counter. The recipe has evolved over the years, resulting in a fresh and flavour-filled dish, ideal for a lazy summer lunch
INGREDIENTS
• 1kg Desiree or similar ‘waxy’ potatoes
• Sea salt and ground white pepper
• 200g cod fillet, skinless and boneless
• 100g smoked undyed haddock fillet, skinned and boneless
• 100g peeled prawns, defrosted
• 1 litre ice-cold water
• Self-raising flour
• 300g panko breadcrumbs
METHOD
1. Wash, peel and re-wash the potatoes and cut into large chunks. Cover with cold water in a suitable pan and add a good pinch of salt. Gently bring to the boil and simmer for 18 mins. Drain the potatoes thoroughly, then mash while hot with a pinch of ground white pepper.
2. While the potatoes are cooking, cut the fish fillets into evenly sized pieces and place in a shallow tray with a splash of water in the bottom to prevent the fish from sticking. Cover with tin foil and bake in the oven (160°C or 140°C fan) for 15 mins. When the fish is cooked, drain off any excess liquid.
3. Combine the mashed potato, cooked fish and peeled prawns gently, so that you can see flakes of
fish throughout the mixture. Divide the mixture into 150g portions and mould with hands or using a burger press into approximately eight fishcakes. Place the fishcakes in the fridge to set.
4. Put the ice-cold water in a large bowl and whisk in enough self-raising flour to produce a batter the consistency of double cream. Pour the breadcrumbs into a separate bowl. Dip each fishcake into the batter first, allowing any excess to drain off, then lay it in the breadcrumbs. Lightly pat the fishcake before turning over and repeating the process on the other side. Gently roll the edges of the fishcake in the breadcrumbs before placing it on a tray lined with greaseproof paper. Repeat with all the fishcakes, then place the tray in the fridge until required, or cover with cling film and freeze for a later date.
5. To cook, place the fishcakes on an oiled baking tray and drizzle over a little sunflower oil. Place them in a preheated oven (180°C or 160°C fan) for 20 mins (40 mins if cooking from frozen), turning halfway through. Ensure the fishcakes are piping hot, and serve with chips, tartare sauce and lemon.