Making Hairy Bikers Fish Cakes at Home

The Hairy Bikers’ Delectable Fish Cakes with Parsley Sauce

The Hairy Bikers’ Fish Cakes with Parsley Sauce recipe looks complex, but it’s actually straightforward to make and yields a tasty meal that’s a staple of British cooking. The fish cakes have a strong seafood flavor from a mix of three fishes: the rich salmon, sturdy cod, and distinctively smoky haddock, reflecting the seafood variety found in the British Isles. The dish is completed with a classic parsley sauce, which pairs well with different kinds of fish and is a useful recipe to know.

While the Hairy Bikers Fish Cakes offer a deliciously satisfying seafood option, their hairy dieters sausage casserole promises to be a hearty and wholesome meal perfect for those looking to maintain a balanced diet without compromising on flavor.

Picking the Right Ingredients

Here’s a detailed list of ingredients you’ll need for the fishcakes and the parsley sauce sure to tantalize your taste buds:

• 600 g preferably Maris Piper potatoes, diced;
• 250 g of thick, unskinned cod fillet;
• 250 g of thick, unskinned salmon fillet;
• 100 g of unskinned smoked haddock fillet;
• 500 ml of whole milk;
• 1 bay leaf;
• Zest from 1/2 a lemon, grated;
• 6 finely chopped spring onions;
• 25 g plain flour (for dusting);
• 2 eggs;
• 100 g fresh white breadcrumbs;
• 75 ml vegetable oil;
• Wedges of lemon for serving;
• Sea salt and black pepper to taste.

For the Parsley Sauce:

• 25 g butter;
• 25 g plain flour;
• Milk reserve from cooking the fish;
• 25 g finely chopped curly leaf parsley.

Step-by-Step method to create the best fishcakes

Follow these comprehensive instructions to create the perfect fishcakes and parsley sauce:

1. Start by boiling the diced potatoes until they’re soft, but not mushy. Mash them until smooth, season as required, spread them on a cold plate, and let them cool;
2. Arrange the fish (with the thicker fillets at the bottom) in a deep saucepan. Add whole milk, a bay leaf, and a pinch of salt and pepper;
3. Bring the pan to simmering point, then remove from the heat and let it rest for 10 minutes. This allows for flavor infusion and fully cooks the fish;
4. Transfer the cooked fish fillets onto a plate and keep the milk aside for later. Break the fish into large flakes, discard the skin, and let it cool completely;
5. Once cooled, mix the mashed potatoes with lemon zest and chopped spring onions in a large bowl;
6. Mix the fish flakes with the mashed potato mixture, being careful not to break the fish too much;
7. Divide the mixture into six portions, flatten each one into 3cm thickness, and place them on a baking tray lined with baking paper. Freeze these for about 20 minutes or refrigerate for 45 minutes;
8. The coating requires a dusting of flour, egg wash, and breadcrumbs. Start by dusting the fishcakes with flour, then dip them into the beaten eggs and roll them in the breadcrumbs. Make sure each fishcake is evenly coated;
9. Place them back on the tray, and refrigerate for up to 24 hours;
10. To cook, preheat the oven to 200°C/Fan 180°C/Gas 6, and heat the oil in a large frying pan;
11. Fry three fishcakes at a time for 3 minutes on each side, then move to the baking tray and repeat with the remaining cakes;
12. Bake the fishcakes for 8-10 minutes until they’re cooked through.

While the fishcakes are cooking, it’s time to make the parsley sauce:

1. Melt butter in a pan, gradually add flour while stirring until the mixture pulls away from the sides of the pan;
2. Slowly add the reserved milk while stirring consistently to avoid lumps;
3. Bring the mixture to a simmer until it thickens. Remove from heat, stir in the chopped parsley, season with salt and pepper.

Serve the fishcakes hot with parsley sauce and a wedge of lemon.

Tips and Tricks for the Best Fishcakes Ever

• Opt for a dry, starchy potato like Maris Piper for this recipe as they have a low moisture content which ensures your fishcakes aren’t soggy;
• Plan ahead! The fishcake mix can be made in advance and stored in the refrigerator for a day, which makes it a fantastic make-ahead meal;
• If you prefer a crunchier exterior, you can double coat the fishcakes with breadcrumbs.

Health Benefits of Fishcakes

• Fishcakes are rich in protein and essential omega-3 fatty acids that are instrumental for a healthy heart;
• Potatoes supply a good amount of vitamins C and B6, potassium, and fiber;
• The use of different kinds of fish ensures a wider nutrient profile, including vitamins D, B2, calcium, and zinc.

Conclusion

Capturing the essence of Britain’s culinary tradition, the Hairy Bikers Fish Cakes Recipe is a delightful seafood dish that blends texture, flavor, and nutrition in perfect harmony. From selecting quality ingredients to preparing them with care, the process of creating this dish is as fulfilling as its grand finale on the dining table. Paired with exclusive tips, insightful health benefits, and the addition of the essential parsley sauce, this recipe is a comprehensive guide for both the novice and experienced cook. Take this culinary journey today and relish the delectable creation of the Hairy Bikers.