Weekly Recipe

Chefs Weekly recipe

Smoked Haddock and Cod Fishcakes

Makes roughly 10 – 12 Fishcakes

You will need

3 Cod Fillets

3 Smoked Haddock Fillets

1/2 Red Onion

1 Red Pepper

1/2 Lemon (juice)

1/2 Lime (juice)

Bunch Coriander

Dry Mash to bind

Salt and Pepper to season

Method

Poach Cod and Haddock Fillets in Milk. Once cooked drain and leave to cool. When cooled flake the fish into a large mixing bowl and add all the above ingredients. The other ingredients must be finely chopped. Mix together and form into balls with your hands. The size and shape dependant on your requirements.

Before cooking you need to pané your fishcakes. Have three bowls ready, one with Plain Flour in, one with beaten egg in and one with bread crumbs in. Take each fishcake and in turn and roll it into the flour first, then the egg shaking off any excess flour, after this roll it into the breadcrumbs then dip into hot oil at 180 degrees C until golden brown and float to the top. For extra crispiness you can pané them one more time before cooking!!

Enjoy!