Ling Fish Cakes

[The Great Wallsendo]

Needed some proper food after a weekend of bad habits...

So I rustled up the following tonight:

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

Cheers - Tony

 

[willywetegg]

I used to make mine similar to that Tony, delicious. I am absolutely starving now and I hate you at this moment ex mate. In future please put a food warning on it lol.

Jim.

 

[Norman]

First class post Tony !! excellent

 

[KeithB]

Wow! they look delicious

 

[willywetegg]

They are very nice when made with Salmon too, although "Poached Salmon" always seems to taste better, a lot cheaper too.

Might just try some tomorrow if I have time.

Jim.

 

[codseeker]

did u have 4 tony and the 1 went to the misses lol

 

[SIXFOOTSTEVE]

Nice stuff Tony ,we had Ling chunks ,battered and fried with a hot salsa on the side ,must admit yours sounds better so I'll give it a try next time we get some Ling as it was all Cod on Saturday

 

[The Great Wallsendo]

I have to admit - that the jury is still out on Ling Vs Cod

I really need to plain cook a portion of each and eat them alongside each other to best gauge which is "best"....although after reading one of the posts next door about older Cod, I'm kinda put off already