Fishcakes from Fish etc.: the ultimate book for seafood lovers by Mark Hix
Fishcakes are a great way of using up offcuts and cheaper types of flaky fish that don’t normally get used for frying and grilling, like whiting, coley etc. A bit of smoked haddock or cod in the...
Ingredients
- salt and freshly ground white pepper
- parsley sauce, to serve
- 325 g skinless fillets of white fish, any residual bones removed
- ½ tbsp anchovy essence
- 325 g potato, peeled, cooked and mashed (but without added milk or butter)
- 2 tbsp chopped dill
- vegetable oil, for frying
- flour, for dusting
- ½ tbsp English mustard
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