Yorkshire Fishcakes Recipes

Steps:

• Mix mayonnaise, capers, shallot, parsley, tarragon, horseradish, mustard, and cayenne together in a bowl for tartar sauce and refrigerate until needed.
• Add milk and bay leaf to a saucepan and place the pieces of fish over the top. Season with salt. Bring to a simmer over medium heat, and cook for about 1 minute, stirring occasionally. As soon as the fish firms up, but before it starts to flake apart, turn off the heat and cover. Let sit for 5 minutes before draining. Let cool, about 10 minutes. Refrigerate until needed.
• Meanwhile, bring a pot of lightly salted water to a boil. Add russet potato and boil until tender but not falling apart.
• Drain and mash potato in a bowl. Season with salt, black pepper, and cayenne. Add parsley, chives, and lemon zest; add 1 tablespoon tartar sauce mixture. Mix until combined. Flake chilled fish over the top. Mix until combined.
• Scoop out ¼ of the mixture and form into a patty. Repeat with remaining mixture.
• Dust cakes with flour on both sides. Brush both sides of cakes with beaten egg. Coat in bread crumbs.
• Heat oil in a skillet over medium heat. Pan-fry patties in the hot oil until golden brown and heated through, 3 to 4 minutes per side. Drain on paper towels before serving with tartar sauce.

Steps:

• Cook the potatoes in boiling water until just tender. Drain well and return to the pan on a low heat. Heat for another minute or two to evaporate excess liquid. Mash the potato with a small knob of butter. Allow to cool.
• Put the fish spring onions and milk in a shallow dish, cover with cling film and cook in the microwave for 1 ½ - 2 mins until just cooked. If you don't have a microwave, put everything in a saucepan and gently cook until just opaque and cooked through.
• Drain the fish and spring onions through a fine sieve. Gently mix through the potatoes, avoiding breaking up the fish too much, along with the sweetcorn, cheddar and a generous grind of black pepper. Form into 6 - 8 patties. The cooler the mash potato is when you do this, the easier it will be to form the patties as the mixture will be very soft when warm.
• Pour the egg on one plate and scatter flour on the other. Dip the patties in egg and then flour and arrange on a sheet of baking paper on a tray. Put the patties in the fridge for at least half an hour to firm up if the patties feel very soft. At this point you can freeze the patties, wrapped individually. Defrost throughly before moving onto the next stage.
• Heat a large frying pan with a generous glug of olive oil. When the oil is hot, carefully lower the fish cakes into the pan. Cook for 5 - 7 minutes or until golden brown underneath and then carefully flip them over. Fry for another 5 - 7 minutes or until golden on the bottom and heated all the way through.

Steps:

• Cook ther potatoes in salted water until they are very tender and then drain them and mash them finely.
• Combine with the fish and other ingredients down to and including the seasonsings and then using wet hands shape them into eight patties.
• Dust them with flour and then dip them into the egg and finallyu coat with the crumbs.
• Heat oil to moderate and cook them until they are golden browqn on both sides.
• FOR THE SAUCE simply combine the ingredients and mix well together and serve over patties and a sharp green salad.