Today we received our new frying pans ordered from Netherton Foundry in Shropshire. These are the sort of pans that Lucan’s children will be using, so while they are about £45 each they are a real investment (so long as you look after them that is). I was excited to give them a whirl so decided that fish cakes would be a fitting christening.
Every 3 weeks we get a fish box as part of our subscription to Kent veg box. Last week we received a beautiful piece of smoked haddock so this was going to form the foundation of my totally British fish cakes. Here’s the recipe:
One side of smoked haddock
3-4 reasonable sized potatoes
Optional: Fresh Corriander (we did not have this)
2 cloves of garlic
half a preserved lemon (or lemon zest)
Emily preserved a number of lemons about 2 years ago in salt water and herbs liqueur. This stock might help us get some much needed zest into certain foods as our year progresses.
An end of bread.
Nob of butter
This recipe is really simple. Peel and boil your potatoes before mashing. Leave your mash to cool. De-bone your fish and shred it into small pieces. Once your mash is cool add the fish, garlic and egg (coriander if you have it). Chop your preserved lemon into small pieces (or zest your lemon). Add the lemon, butter and season with salt (and pepper if you have it – we didn’t). Shape your mix into patties.
Now take your end of loaf (or stale bread) and make it into a decent sized bowl of crumbs. Coat your fish cakes into this crumb mix.
I made 7 decent sized fish cakes out of my mix. This is obviously too much for our little family so I have put 4 of the cakes in the freezer for another day.
Take a large frying pan and glug in a liberal amount of rapeseed oil. Fry the patties for 4-5 minutes each side or until they are nice and crispy.
I steamed some cavolo nero with some salt and rapeseed oil and served just like that!
Emily and I wash tonight’s dinner down with some cold bottles of Gadds’ Black Pearl Oyster Stout. Yummy!