Proper British Fish Cakes

Ingredients

• mayonnaise (0.5 cup)
• capers (2 tablespoons)
• shallot (1 tablespoon)
• Italian parsley (1 tablespoon)
• fresh tarragon (1 tablespoon)
• horseradish (2 teaspoons)
• Dijon mustard (1 teaspoon)
• cayenne pepper (1 pinch)
• milk (0.5 cup)
• bay leaf (1 )
• cod (1 pound)
• russet potato (12 ounces)
• Italian parsley (1 tablespoon)
• chives (1 tablespoon)
• lemon zest (1 teaspoon)
• all-purpose flour (0.333 cup)
• egg (1 large)
• panko bread crumbs (1 cup)
• vegetable oil (0.25 cup)
• salt and black pepper (0 )

Instructions

1. Gather all ingredients.
2. Mix mayonnaise, capers, shallot, parsley, tarragon, horseradish, mustard, and cayenne together in a bowl for tartar sauce and refrigerate until needed.
3. Add milk and bay leaf to a saucepan and place the pieces of fish over the top. Season with salt. Bring to a simmer over medium heat, and cook for about 1 minute, stirring occasionally. As soon as the fish firms up, but before it starts to flake apart, turn off the heat and cover. Let sit for 5 minutes before draining. Let cool, about 10 minutes. Refrigerate until needed.
4. Meanwhile, bring a pot of lightly salted water to a boil. Add russet potato and boil until tender but not falling apart.
5. Drain and mash potato in a bowl. Season with salt, black pepper, and cayenne. Add parsley, chives, and lemon zest; add 1 tablespoon tartar sauce mixture. Mix until combined.
6. Flake chilled fish over the top. Mix until combined.
7. Scoop out ¼ of the mixture and form into a patty. Repeat with remaining mixture.
8. Dust cakes with flour on both sides. Brush both sides of cakes with beaten egg. Coat in bread crumbs.
9. Heat oil in a skillet over medium heat. Pan-fry patties in the hot oil until golden brown and heated through, 3 to 4 minutes per side.
10. Drain on paper towels.
11. Serve with tartar sauce and enjoy!

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 623
• fat: 39 g
• sats: 7 g
• carbs: 45 g
• fibre: 3 g
• protein: 29 g
• salt: 0 g