Butterfish cakes with lemony mayonnaise – Food & Home Magazine

Ingredients

• 300g butterfish
• salt and freshly ground black pepper, to taste
• 250g potatoes, diced
• 1 big fennel bulb, chopped
• 60ml (¼ cup) fresh cream
• 1 large egg, beaten
• cake flour, for coating
• oil, for shallow-frying
• 100ml good quality mayonnaise
• 30ml (2 tbsp) freshly squeezed lemon juice
• sprigs of fennel, to garnish
• lemon slices, to garnish