Kids love making these and its a great way to get them to eat fresh fish rather than just frozen fish fingers! Plus, the added advantage for them is that moulding them into shape can be messy and kids do love a mess!
Serves : 4 Prep/Cooking Time : 1hr 15 mins + 1hr re
Tip : You can use raw fish, such as cod, haddock, Pollock, salmon, crab or tuna or whatever is on offer! Just get the fishmonger to prepare it all for you so no bones or skin left on it.
Place all the fish into a large saute pan and cover with milk
Bring to the boil and simmer over a moderate heat, cover and continue to simmer for 5 minutes or until just cooked
Drain the fish and when cool enough begin to flake, making sure all the bones are removed
In the meantime peel the potatoes and boil in simmering boiling salted water until cooked
Mash the potatoes until into puree'd state and then combine the fish, 1 egg, 50g of the breadcrumbs and mustard until well blended
Add the lime zest and tarragon and season with salt and pepper
Flour your hands first then shape the fish and potato mixture into round balls and then flatten into fish cake shape
Dust with a little sifted flour then dip into the egg and then into the breadcrumbs so that they are well coated
Place onto a large plate and allow to rest in the fridge covered with cling film for 1 hour
Heat the oil in a large heavy based fry pan and fry the fish cakes over a medium heat for 5 minutes per side until golden brown
Serve with homemade chips or a lovely green side salad (kids love beans with theirs!)