I love fishcakes, real fishcakes not these hockey pucks of stodgy potato containing roughly half a goldfish fillet worth of fish hidden away inside. Proper fishcakes should have a 2 to 1 fish to potato ratio. The mix should be a little wet and a  little difficult to work with, this will cause it to souffle in the fryer so its wonderfully light in texture.

Here is what you are going to need to make my fishcakes

300g of Haddock or Hake or any meaty white fish

100g of Salmon

200g of freshly cooked mashed potato

50g of fine beans pretty finely chopped

30g of Fennel very finely chopped

2 shallots finely chopped

1 clove of garlic minced

2 limes zested and juiced

1 handful of parsley finely chopped

1/2 glass of white wine to poach the fish

Thai 7 spice seasoning

For the coating


2 eggs


Take your fish, very roughly cut it into chunks and place it in an oven dish

Pour over some oil, season with salt and pepper, a good pinch of the Thai 7 spice, add the wine and half the lime juice

Place in a pre heated over at 190 degrees for no more than 5 mins.

When you take it out of the over transfer it to a cold bowl and place in the fridge to stop the cooking.

Always make you mash fresh when you are making fishcakes.

You know how to make mash so lets skip that, once you have it made add all the ingredients into a bowl (apart from the lime zest) and mix together.

Adjust the seasoning and make into about 4 fishcakes, then place in the fridge for a couple of hours to “set up”.

Add the lime zest and some salt and pepper to the breadcrumbs.

Coat the fishcakes in the flour, then dip in the egg then in the breadcrumbs making sure they get a good coating.

Repeat the egg and breadcrumbs step to get a really crispy coating.

Allow to rest in the fridge again for an hour so they don’t explode when you cook them.

Deep fry in oil heated to about 170degrees for 5 to 7 mins until the coating is a nice deep golden brown