Preparation time
30 mins to 1 hour
cooking time
30 mins to 1 hour
Serves
Serves 6
Mary Berry adds just enough spice to her fishcakes to make sure the delicate flavour of the crabmeat shines through. Serve them with a simple tomato salsa for a tasty supper.
Mary Berry recipes
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Ingredients
For the fishcakes
- 500g/1lb 2oz
floury potatoes, peeled and diced - 500g/1lb 2oz
cod loin, skinned - 6
spring onions, finely chopped - 2 tbsp full-fat
mayonnaise - 2 tsp
Dijon mustard - 130g/4¾oz dressed
crab or 100g/3½oz mixed fresh crabmeat - 2 tbsp chopped fresh
parsley - dash of hot pepper sauce, such as
Tabasco - 100g/3½oz Japanese panko
breadcrumbs - knob of
butter, plus extra for greasing - 1 tbsp
oil - salt and freshly ground
black pepper
For the salsa
- 6 firm
tomatoes, deseeded, diced - 1 small
red onion, finely chopped - 1 tbsp
white wine vinegar - 4 tbsp
olive oil - 2 tbsp chopped fresh
parsley
Method
-
Preheat the oven to 200C/180C Fan/Gas 6.
-
Put the potatoes in a saucepan of salted water and bring to the boil. Boil for 15 minutes, or until tender. Drain well and mash. Season with salt and pepper and set aside to cool.
-
Grease a sheet of foil with the butter and put the cod loin in the centre, season with salt and pepper and wrap in the foil to make a parcel. Put on a baking tray and cook for 20 minutes, or until just cooked through. Set aside to cool. When completely cool, carefully flake the fish into large pieces. Reserve the cooking juices.
-
Spoon the cold mash into a bowl, mix in the spring onions, mayonnaise and mustard. Add 2 tablespoons of the fish cooking juice, then add the flaked cod and stir in the crabmeat. Add the parsley and hot pepper sauce and stir until combined. Season to taste.
-
Shape the mixture into 8 fishcakes, roughly 9cm/3½ in diameter, this is easiest with damp hands. Place on a tray and chill in the fridge for at least 15 minutes.
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Sprinkle the breadcrumbs on a plate and coat each fishcake. Return to the tray and chill again in the fridge for 30 minutes.
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Meanwhile for the salsa, mix all the ingredients together and season with salt and pepper.
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Heat a wide, heavy-based frying pan, add the butter and oil and fry the fishcakes over a high heat for 4 minutes on each side, or until golden-brown all over. When frying, it’s best not to overcrowd the pan, cook in two batches, if necessary.
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Serve hot with the tomato salsa and a simple dressed salad.
Recipe Tips
Tip 1: The fishcakes can be kept in the fridge for up to a day before frying.
Tip 2: The uncooked fishcakes can be frozen. Wrap each in cling film and put in a polythene bag. Defrost completely and fry as needed.
Tip 3: You can get large pieces of cod loin from a fishmonger, or simply use smaller cod fillets to make it up to the right weight.