Traditional fish cakes with tartare sauce

These fried fish cakes are the absolute best for so many reasons, but we think this delicious homemade tartare sauce makes them even better!

With the perfect mix of crunchy breadcrumbs and creamy filling as well as an explosion of texture and flavour in the mix – you will never regret giving these a go. And although the sauce is definitely the icing on the cake, if you’re in a time crunch, don’t be afraid of buying the store bought version to save time.

Ingredients

• Tartare sauce
• 125ml mayonnaise
• 1 rounded tbsp capers, roughly chopped (rinsed and drained if salted)
• 1 rounded tsp creamed horseradish
• 1 rounded tsp Dijon mustard
• 1 small shallot, very finely chopped
• 1 tsp flatleaf parsley, finely chopped
• Fish cakes
• 450g skinned cod
• 2 bay leaves
• 150ml milk
• 350g potatoes, peeled and chopped into even-sized cubes
• 1/2 tsp finely grated lemon zest
• 1 tbsp flatleaf parsley, chopped
• 1 tbsp snipped chives
• 1 egg, lightly beaten
• flour, for shaping
• 85g fresh white breadcrumbs
• 3-4 tbsp vegetable oil, for shallow frying

Method

1. Mix together mayonnaise, capers, horseradish, Dijon mustard, shallot and parsley. Set aside.
2. Place cod and bay leaves in frying pan. Pour over milk and 150ml water. Cover, bring to a boil. Reduce heat and simmer for 4 mins. Remove from heat. Stand, covered, for 10 mins.
3. Meanwhile, place potatoes in saucepan and just cover with boiling water. Add a pinch of salt, bring back to the boil. Simmer for 10 mins or until tender, but not broken up. Lift fish out of milk with slotted spoon. Cool on a plate.
4. Drain potatoes in colander and leave for a minute. Tip potatoes back into hot pan on lowest heat to dry out for 1 min while mashing with fork and stirring. Take off heat and beat in 1 tbsp of sauce. Add lemon zest, parsley and chives. Season well with salt and pepper to taste.
5. Drain liquid from fish, grind pepper over. Flake into big chunks into pan of potatoes. Use hands, gently lift fish and potatoes together so they just mix. Put to one side and cool.
6. Place egg on plate and lightly flour board. Spread breadcrumbs on baking sheet. Divide fish cake mixture into four. On floured board, and with floured hands, carefully shape into four cakes, about 2.5cm thick. One by one, sit each cake in egg, and brush over top and sides to coat completely. Sit cakes on crumbs, patting crumbs on sides and tops to lightly cover. Transfer to plate, cover and chill for 30 mins.
7. Heat vegetable oil in large frying pan. To test when ready, drop a piece of the dry breadcrumbs in – if it sizzles and quickly turns golden brown, it is ready. Fry fish cakes over medium heat for about 5 mins on each side or until crisp and golden. Serve with the rest of the sauce.