Soft on the inside with a cripsy crust, and full of flavour, you’ll never have to disappoint yourself with store-bought fishcakes again
I’ve had a lot of grim things in my freezer over the past year-and-a-half. Stale beer icicles from that time my boyfriend forgot to take his beer out and the bottles burst; pre-packaged creamy spinach that looks like snot; some green play-dough that a friend made for a curry evening at my place. But the saddest eatable to ever grace the presence of my freezer drawer has to be a box of frozen store-bought fishcakes. Soggy, flavourless, and containing no evidence of any fish whatsoever, they tasted more like the flimsy box they came in than actual fishcakes.
Seafood has to be one of my favourite foods, so to have to endure these grotesque fishcakes pained my soul. Something had to be done. I did some Googling and found a few good recipes, tweaked them a bit, added my own touches, and voilà. Homemade fishcakes that actually taste like fish!
The great thing about this recipe is that you can use any type of fish. Canned tuna or pilchards, freshly cooked fish fillets or even leftovers – these homemade fishcakes always come out amazing.
For a crispy crust, I use pre-bought Cornflakes crumbs, which can be found at most grocery stores. You can also make your own from scratch by pulsing Cornflakes cereal in a blender until fine. If you don’t want crumbed fishcakes, then you can substitute the crumbs for flour instead. Simply dip the fishcakes in cake flour, and fry.
These fishcakes can also be frozen for up to three months. Before coating them in flour or crumbs, wrap them individually in cling-wrap and pop them in the freezer. When you’re ready to cook them, thaw them out and then continue with the steps!
Crispy Homemade Fishcakes
- 1 large cooked fish fillet
- 1 medium potato
- 1 whisked egg
- 1 tbsp all-purpose flour
- handful fresh coriander
- 1 tbsp lemon juice
- ¼ tsp cayenne pepper
- ½ tsp paprika
- salt and pepper
- 1 tsp minced garlic
- splash of olive oil
- ½ cup Cornflake crumbs
Chop potato into cubes and boil for 20 minutes until soft. Allow to cool
In a large bowl, flake the fish into more manageable pieces. Add potato, and mash until there are little to no chunks left
Add egg, flour, coriander, lemon juice, spices and garlic. Stir well
Preheat oven to 200 degrees C° and heat a pan of olive oil on medium heat. Scoop out tablespoon-sized portions of the fishcake mix, and form to make thick discs. Coat the fishcakes in Cornflakes crumbs by placing the crumbs in a small bowl and dipping the fishcakes in one at a time. Fry until both sides are lightly browned
Place cooked fishcakes on a baking tray and bake in the oven for 10 minutes, until brown and crispy
- You can substitute the fish fillet with either 2 cans of shredded tuna or 2 cans of pilchards.
- Serve with a side of ‘fancy sauce’. Mix together 1 tablespoon mayonnaise, 1 tablespoon tomato sauce, ¼ teaspoon minced garlic, dash of lemon juice and pinch of paprika.