Proper British Fish Cakes

Name: Proper British Fish Cakes
Total time: 50
Yield: 4
Ingredients: 0.5 cup mayonnaise; 2 tablespoons capers, drained and chopped; 1 tablespoon finely chopped shallot; 1 tablespoon finely chopped Italian parsley; 1 tablespoon finely chopped fresh tarragon; 2 teaspoons prepared horseradish; 1 teaspoon Dijon mustard; 1 pinch cayenne pepper; 0.5 cup milk; 1 bay leaf; 1 pound cod, cut into 1-inch pieces; salt and freshly ground black pepper to taste; 12 ounces russet potato, peeled and quartered; 1 pinch cayenne pepper; 1 tablespoon finely chopped Italian parsley; 1 tablespoon sliced fresh chives; 1 teaspoon finely grated lemon zest; 0.33 cup all-purpose flour; 1 large egg, beaten; 1 cup panko bread crumbs, or as needed; 0.25 cup vegetable oil, or as needed

Recipe by John Mitzewich from allrecipes.com

Appetizer 50 Mins.

Ingredients

4 servings

•

0.5 cup mayonnaise
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2 tablespoons capers, drained and chopped
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1 tablespoon finely chopped shallot
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1 tablespoon finely chopped Italian parsley
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1 tablespoon finely chopped fresh tarragon
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2 teaspoons prepared horseradish
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1 teaspoon Dijon mustard
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1 pinch cayenne pepper
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0.5 cup milk
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1 bay leaf
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1 pound cod, cut into 1-inch pieces

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salt and freshly ground black pepper to taste
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12 ounces russet potato, peeled and quartered
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1 pinch cayenne pepper
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1 tablespoon finely chopped Italian parsley
•

1 tablespoon sliced fresh chives
•

1 teaspoon finely grated lemon zest
•

0.33 cup all-purpose flour
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1 large egg, beaten
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1 cup panko bread crumbs, or as needed
•

0.25 cup vegetable oil, or as needed

Instructions

Gather all ingredients.
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.
Serve with tartar sauce and enjoy!