FISHCAKES
Fishcakes are all about thrift, says Debbie Major. They evolved during times when expensive fish needed to be padded out with cheaper ingredients to make money go further. As with many recipes borne out of frugality, they have timeless appeal, making them more than worthy of a slot in our recipe hall of fame
The recipe hall of fame
THE MASTER RECIPE Cod and parsley fishcakes
MAKES 8 FISHCAKES. HANDS-ON TIME 1 HOUR 15 MIN, PLUS CHILLING
MAKE AHEAD
Once shaped, the fishcakes will keep, covered in the fridge, for up to 3 days. Fry just before serving, or cool the cooked fishcakes, chill in the fridge, then reheat in a hot oven until piping hot. The tartare sauce will keep for several days in the fridge, covered.
• 800g floury main crop potatoes, such as king edwards
• 800g cod fillet (skin-on)
• 25g unsalted butter, melted
• 20g fresh curly parsley, leaves chopped
• Sunflower oil for deep-frying
• 50g plain flour, seasoned, plus extra for coating your hands
• 2 medium free-range eggs, beaten
• 150g breadcrumbs, made from day-old white bread (see The Essential Ingredients, right)
FOR THE TARTARE SAUCE
• 150g good quality or homemade mayonnaise
• 1½ tsp English mustard
• 1 tbsp each finely chopped green olives and gherkins or cornichons