A delicacy of the northern coastal regions available in commercial form as fingers, the fish cake of England has remained a popular traditional food. Generally it is a combination of white fish, oily fish, smoked fish and crabmeat. As a handmade product it is an elaboration. The breadcrumbs should come from a white crusty bread allowed to rest for a week to reduce the moisture content.
The fish should be fresh, especially the mackerel, but frozen white fish is permitted. Fish cakes made with crabmeat and mackerel will trump anything else.
The anchovies are an old tradition, as essence whereas now they can be made with filleted anchovies in oil from cans or jars. The potatoes should be versatile or waxy. Some versions add a little butter and milk to the mash.
Traditionally fish cakes were small and fried.
We have made them large and baked!
- 800 g potatoes, cooked, mashed with 30 g butter and a splash of milk
- 700 g crab, hake, haddock / smoked haddock, mackerel / smoked mackerel, poached in fish bouillion, flaked
- 140 g breadcrumbs
- 3 egg whites
- 3 egg yolks
- 16 anchovies, chopped small
- 15 g chives / parsley, chopped small
- 10 g black pepper
- 5 g salt
Work anchovy, egg yolks and chives or parsley into the mashed potatoes, season and gently work in the fish flakes. Preheat oven to 200°C. Shape into 260 gram cakes, coat with egg whites and breadcrumbs. Place on greased tray. Bake for 40 minutes.