So the cod from my mishap with the freezer yesterday made a delicious dinner today.
The conversation this evening went like this:
Mr 7: “What’s for dinner Mummy?”
Me: “Fish cakes, peas and sweetcorn”
Mr 7: Turning to his brother “Guess what? We are having cakes for tea”
Mr 4: “I love cake”
Mr 7: “Haha tricked you. Not real cakes. Fish cakes”
Mr 4: “Look there’s a monkey in the garden”
Mr 7: looking out of the window “No there’s not”
Mr 4: “Tricked you”
Mr 7: “No you didn’t I knew there wasn’t”
Mr 4: “Mummy I tricked him and he said I didn’t. But I did”
Mr 7: “He didn’t. He didn’t”
Mr 4: “I did”
Me: “Boys. There’s a kangaroo sitting on the car bonnet”
Both run to the veranda “No there’s not”
Me: “Hahahaha. Tricked you”
They just looked at me, decided they were better off just talking to each other.
Mr 7: “What do fish eat on their birthday? Fish cake”
Mr 4: (who is giggling so hard he almost falls off the sofa) “Haha. Fish cake.”
Mr 7: “I have another one. Why did the fish go in the oven? Because it was in a cake”
Mr 4 now falls off the sofa. “Me got one.What’s a fish’s favourite dessert? Fish cake”
They are both now rolling about on the floor laughing so hard that they can’t stop.
Crazy kids! But I do love it when they laugh, even if it is at their own bad jokes.
The boys like to eat these with ketchup/BBQ sauce, but I made a caper and parsley mayonnaise to enjoy mine with. I like to make the fish cakes quite small, that way you get, what I consider, the perfect mix of crispy crumb and fluffy inside.
I have tried these with panko breadcrumbs but I find they crisp up too quickly and don’t coat the mash sufficiently. I prefer to use standard breadcrumbs, mixed with a small amount of parsley. I make my own breadcrumbs with left over stale bread and then stash them in the freezer. If I find there isn’t any in there (or more likely I can’t find any) then I put some bread in the toaster for about a minute, then whiz it in the food processor.
- 125ml mayonnaise (1/2 cup)
- 1 heaped tbsp capers
- 1 tsp parsley
- 450g white potatoes
- 1 tbsp butter
- 1tbsp chives
- White pepper (If you don’t have white pepper then black will be fine)
- 450g cod fillet (or any white fish)
- 1 small onion
- 2 bay leaves
- 1 tsp black pepper corns
- 200ml milk
- 2 eggs
- 2 tbsp flour
- 1 tbsp fresh parsley (finely chopped)
- 100g white breadcrumbs
- 2 tbsp sunflower oil
- Chop the capers and parsley.
- Mix together the mayonnaise, chopped capers and parsley. And place in the fridge to chill.
- Peel and chop the potatoes into even (ish) sized chunks.
- Put them in a pan and cover with boiling water.
- Add a pinch of salt and pepper and cook for 10-15 minutes until tender.
- Meanwhile cut the onion in half.
- Add the onion, bay leaves and pepper corns into a shallow pan with a lid.
- Place the fish in the pan, pour over the milk, top up with water, until the fish is just covered.
- Cover the pan and bring to a gentle simmer.
- Cook the fish for 5 minutes and then take it off the heat. Leave the fish in the hot milk for 10 minutes.
- Once the potatoes are tender, drain and return to the pan with the butter and chives.
- Mash until smooth. Check the seasoning. You will probably need more salt and pepper.
- Remove the fish from the milk with a slotted spatula.
- Flake the fish into large chunks and gently mix it through the mash.
- Beat the egg and pour into a shallow bowl or plate.
- Spread the breadcrumbs and chopped parsley on to another plate.
- Sprinkle the flour over a chopping board and carefully shape your fish mixture into 12 round cakes. You might need to flour your hands.
- Next you want to dip each cake into the egg and then into the breadcrumbs. Tapping them slightly to give them a nice covering.
- Place on a plate and allow them to chill for at least an hour.
- Heat the oil in a large frying pan and fry the fish cakes for 4 minutes on each side or until crispy and golden.
- Serve with a wedge of lemon and a large dollop of the caper mayonnaise.