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“I learnt this recipe from my friend Santos, who comes from Brazil where they make little fritters of this recipe and deep-fry them – more like glorified canapés than fishcakes really. I’ve adapted his recipe slightly to make actual fishcakes – probably the nicest I’ve tasted! ”
Preheat the oven to 190°C/375°F/gas 5. Peel and dice the potatoes.
Place the haddock in a deep baking tray with the milk and bay leaves, then cover the tray with foil and cook for 15 minutes.
Meanwhile, cook the potatoes in salted boiling water for about 15 minutes, until soft. Drain them in a colander to get rid of any excess water, then return to the pan on a low heat and mash.
Flake the cooked fish into a large bowl, picking out any bones and removing the skin.
Finely chop the parsley, mint and chilli, then bash the fennel seeds in a pestle and mortar.
Add the mashed potato to the fish, along with the parsley, mint, chilli, fennel seeds, eggs and the zest of the lemons and limes. Season with sea salt and freshly ground black pepper. Mix well, taste and add more salt if necessary.
Flour your work surface, then take 1 tablespoon of the mix in your hands with a little flour and pat it into a flattened circle, rolling it in the flour. Rough and ready is good, so don’t worry about having them all exactly the same!
Pour enough oil into a large heavy-bottomed saucepan to fill the pan about a third of the way up. Heat over a medium heat until a deep-frying thermometer inserted into the oil reaches 185°C/360°F. (If you don’t have a thermometer, heat the oil until a cube of bread will brown in about 3 minutes.)
Deep-fry the fishcakes for about 5 minutes until brown and crispy. Drain on kitchen paper, sprinkle with sea salt and serve on a large plate with lots of lemon halves.