Here’s one best ways to switch your fish recipes.
Ingredients
8-ounce / 225 grams white fish fillets
1 cup leftover mashed potato
2 tablespoons spring onion finely chopped
2 tablespoons parsley finely chopped
1 large egg
1 cup milk approximately
Salt to taste
¼ cup vegetable oil for frying the fish cakes
- For the coating
3 tablespoons plain flour
1 large egg
1 cup of breadcrumb (or grated bread, toasted)
Method
Place the milk in a frying pan and add the fish fillets.
Poach gently for between 5 and 10 minutes until the fish starts to flake and is cooked through
Remove the fish from the pan and drain in a colander
Place the mashed potato in a bowl, season with salt, and break in 1 egg. Mix thoroughly to combine
Finely chop the spring onion and parsley and mix them into the potato.
Add the flake the fish with a fork and mix gently into the potato taking care not to break up the flakes.
Using your hands, form the fish into 6 patties
Place the ingredients for the coating into 3 separate bowls, mix a little salt into the flour, and lightly beat the egg.
Dip the fishcakes into the flour, then into the egg, and finally press into the breadcrumbs.
Place the fishcakes in the fridge for approximately 30 minutes to firm up.
Heat the vegetable oil in a frying pan then, using a spatula, carefully lower the fish cakes into the hot oil.
Fry gently (don’t allow the pan to become too hot) until the underside of each fish cake is brown and crispy, then carefully turn the fish cakes over and fry the other side.
Remove from the pan and allow to drain on kitchen paper.
Source: PulseGhana
