Ling Fish Cakes

[The Great Wallsendo]

Ingredients

1 big fillet of Ling
3 peeled potatoes
1 chopped large onion
Parsley
Coriander
Milk
Butter
Salt
Pepper
Flour
Egg
Breadcrumbs
Oil - for the shallow frying

Method

Put the Ling in a large pan filled with about 1pt of milk and a knob of butter. Bring the milk up to the simmer and cover for about 10-15 mins until the fish is poached. Once fish cooked remove from milk, remove skin and flake fish into large bowl.

Boil the potatoes so they can be mashed - add some of the milk from the fish pan when mashing.

Chop up good handfuls of coriander and parsley and add to the fish, along with salt and pepper.

Fry the onion in butter til golden and soft - add to the bowl.

Add the mashed potato to the mix and combine all ingredients together.

Make fish-cake patties with mix and put to one side.

Then cover the patties in flour, then egg...

Then cover in breadcrumbs...

Then put the fishcakes in the fridge for about an hour so they firm up.

Put the oil in a deep sided pan and bring to heat

Shallow fry the cakes until golden brown on both sides...

I then put them in the oven for 15 minutes or so just to make sure they were hot all the way through...

We had them with peas and lime,chilli and coriander mayonnaise

Verdict? TOP DRAWER

[KeithB]

Had them for tea tonight - we maybe over did the coriander (my fault ) and had no parsley but very tasty.

[codseeker]

shud be on master chef all the cooking ya do wally

[kayos]

Made the fishcakes with Pounting, thanks for the recipe, they were great. The one wee thing I did extra, was use some of the milk the fish was poached in and mixed it with the mash.