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Ultimate fish cakes
Ingredients
- For the tartare-style sauce:
- 125ml mayonnaise
- 1 rounded tbsp capers, roughly chopped (rinsed and drained if salted)
- 1 rounded tsp creamed horseradish
- 1 rounded tsp Dijon mustard
- 1 small shallot, very finely chopped
- 1 tsp flatleaf parsley, finely chopped
- For the fish cakes:
- 450g skinned Icelandic cod or haddock fillet, from a sustainable source
- 2 bay leaves
- 150ml milk
- 350g Maris Piper potatoes
- ½ tsp finely grated lemon zest
- 1 tbsp fresh white flatleaf parsley, chopped
- 1 tbsp snipped chives
- 1 egg
- flour, for shaping
- 85g fresh white breadcrumbs, preferably a day or two old
- 3-4 tbsp vegetable or sunflower oil, for shallow frying
- lemon wedges and watercress, to serve
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