What utterly glorious weather this weekend – right when ghastly sea lice are nibbling up a storm around Auckland beaches! Have been seriously pondering whether to risk being attacked, just to take a dip, but can’t quite bring myself to, for fear of being covered in itchy welts to start the new week. Blergh. Meanwhile I have had the most wonderful catch up chats with the man/boys in the UK and Melbourne, and a lovely time pottering around the garden, cooking, knitting my arse off (as I do), and spent last evening at PD’s feasting on these crab-cake style fish patties, while watching the new Demi Moore movie, The Substance. I’m not sure if I would recommend it or not, its not for the faint-hearted, and it does beat you over the head with the overarching message in a laboured way…but it does also make for interesting conversation.
Anyhoo, on to these crab-style fish cakes. During a few trips to the US many years ago, I fell in love with crab cakes. Here, fresh, picked white crab meat is hard to come by, but I reckon this recipe, using firm white fish in its place, is a really good alternative. The flavours are just so bloody delicious together, add the tartare mayo and a simple crunchy ice berg lettuce salad and they are perfect for a hot summer’s evening. If you fancy you could also sandwich them in small toasted brioche buns.
400g firm white fish (I used ling and monkfish)
1 egg
2 cloves garlic
1/4 teaspoon cayenne pepper
sea salt and freshly ground black pepper
1 tablespoon Sriracha
1 teaspoon Worcestershire sauce
2 teaspoons American yellow mustard
1/4 cup good quality egg mayonnaise
2 1/2 cups Panko breadcrumbs
1 small celery stick, finely chopped
1/3 red capsicum, finely chopped
1/2 small red onion, finely chopped
1/4 cup finely chopped parsley
Neutral oil for frying
lemon wedges to serve
For the salad:
1/4 iceberg lettuce, shredded
1 avocado, chopped
Roughly chop half the fish, and place it in the bowl of a food processor with the egg, garlic, spices, sauces and mustard. Whiz this fish to a paste and scoop into a big bowl. Chop the remaining fish and add with the celery, capsicum, onion, mayonnaise, and 1/2 cup of the Panko breadcrumbs. Stir well to combine.
Line a large tray with baking paper. Put the remaining Panko breadcrumbs in a shallow dish then take 1/2 cupfuls of the mixture and round into patties, drop into the breadcrumbs and pat gently to coat.
Place the fish cakes on the prepared tray and refrigerate for an hour or (covered) up to overnight. Heat 2 tablespoons of oil over a medium heat and cook the fish bites in batches (using more oil as you need it), for a few minutes each side or until golden and cooked through. Use more oil when necessary as you continue. Drain the fish bites on paper towels and serve with a squeeze of lemon, tartare mayo and a simple salad of shredded iceberg lettuce and avocado, dressed with some of the tartare mayo.
Makes about 7-8, serves 2-3
Tartare Mayo:
1 ½ cups good quality egg mayonnaise
finely grated zest of 1 lemon
1/8 tsp cayenne pepper
3 large gherkins, finely chopped
2 tablespoons finely chopped parsley
2 tablespoons chopped capers
1 teaspoon mild American mustard
Mix all ingredients together and keep in a sealed container in the fridge. Can be prepared the day before.
Thanks Sarah, I’ve just printed out this delicious recipe for my son who is catching an abundance of fish (some days!).
Thanks Jill – and yay, if you make them, I’d love to know what you think! 🙂
Yum, I can just taste it in my head.
The Greek lamb shanks from the last blog post were SENSATIONAL and received star reviews from our guests. Thanks
Oh that’s fantastic! I’m so glad you liked them, thanks Lesley 🙂